Kakinada Khaja

Kakinada Khaja is a sweet delicacy of Andhra Pradesh, India. Since Kakinada, a coastal city in Andhra Pradesh, is popular for Khajas, hence the name.
Kaja originated in Samarkand area of Uzbekistan and the meaning of Kaja is originated from Arabic language meaning probably to "pure" or "sacred". Like Gulab Jamuns Khajas and Jhangris were introduced to Andhras by Muslim Vikings. In northern Part of India, Kajas comes in hundreds of varieties. Kakinada Kaja is just a replica of Ranchi kaja. Khajas were brought in to Andhra by Muslim probably at the time of Nizams. Indian variety of kaja Khajas are sold in the city of Patna, Gaya and several other places across the state of Bihar, yet Khajas of Silao Nalanda and Rajgir areas are distinct over khajas of all other places. Silao and Rajgir are the places where one can get puffy khaja, which melts in the mouth.

From Bihar, Khajas are believed to have travelled to some other parts of India, including Kakinada, Andhra Pradesh.

Kakinada Khaja

  • Sugar - 2 1/2 kg
  • Water - 2 cups
  • Flour - 500 gms
  • Besan Flour - 1 tblsp
  • Soda Bicarb - 1/2 tsp
  • Ghee - 1 kg
  • Powdered Cardamoms - 4

  • Make a thin 1 string syrup with the sugar and 2 cups of water.
  • Cool to room temperature.
  • Sift flour and then sift again with besan flour and soda bicarb.
  • Mix 1 to 2 tblsp of ghee thoroughly into the mixture.
  • Add cardamom powder and enough water to make a dough.
  • Keep aside for 2 hours.
  • Divide the dough into 10 balls or more.
  • Roll out into thin chapatis.
  • Dab with ghee and form into thin long rolls.
  • Cut the rolls into 2 inch pieces.
  • Press each roll flat.
  • Heat the rest of the ghee in a pan.
  • Fry the rolls in batches till golden brown on both sides.
  • Remove from pan and put them into the cooled sugar syrup.
  • Keep immersed till they absorb the syrup.
  • Remove from the syrup taking care not to break the outer cover.
  • Cool well serve.


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