Madatha Kaja Recipe. Madatha kaja | khaja recipe | chirote | sankranthi special sweet recipesoft and melting in the mouth ragi milk halwa | ragi halbayi | finger millet halwa | r. Kaja, khaja, tapeswaram kaja or madatha kaja is a traditional andhra sweet which has crispy layered sweet.
We added grated pistachios and almonds, ghee & rice flour for the fillings. 3 tbs of rice flour. Add 50 grams clarified butter (ghee).
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Do Not Fry In High Flame Because The Layers May Remain Uncooked.
Make sugar syrup with water & sugar & keep aside. 3 tbs of rice flour. I used curd to mix the flour but not water.
Secondly, The Sugar Syrup Has To Be One String Consistency And Warm Enough While The.
You can even roll 3 to 4 chapatis, place one over the other and fold like log to get more layers in the sweet. Drop the fried kaja's into the sugar syrup and keep them for 5mins and take out from the sugar syrup. Let it sit for 30 minutes.
Firstly, The Kneading Of The Dough Is Very Critical And I Would Heavily Recommend Adding Ghee To Plain Flour Before Kneading.
Oil also could be used instead. Fry the kaja's slowly on a low flame till kaja's turn crisp and golden on all sides by tossing now and then. Kaja, khaja, tapeswaram kaja or madatha kaja is a traditional andhra sweet which has crispy layered sweet.
Firstly, Add 1/2 Kg All Purpose Flour To A Mixing Bowl.
Roll the maida dough as thin as possible to get crispy kaja sweet. If the dough becomes sticky just sprinkle little maida and make a. Pinch the dough, roll the dough into big chapathi, and keep it aside, and roll two more chapathies.
Madatha Kaja | Khaja Recipe | Chirote | Sankranthi Special Sweet Recipesoft And Melting In The Mouth Ragi Milk Halwa | Ragi Halbayi | Finger Millet Halwa | R.
3 tbs of ghee for rolling the kaja's. This would help to have a crisp and flaky texture to the kaja sweet. Spread the rice flour & ghee mixture over it & roll the roti tightly like a mat & cut into small pieces & press lightly.