Kakinada Khaja: Kakinada Khaja is a sweet delicacy of Andhra Pradesh, India. Kakinada, a coastal city in Andhra Pradesh, is popular for Khajas, hence the name. Kakinada Khaja is just a replica of Ranchi Khaja. Khajas were brought into Andhra by Muslims, probably at the time of the Nizams. The two well-known types of Khajas are madatha khajas and kakinada khajas. Kakinada Khajas are dry from the outside and juicy and full of sugar syrup on the inside.
Ingredients (serves 4):
- 1 cup all purpose flour (maida)
- 2 tsp gram flour (besan)
- 1/4 tsp baking powder
- 1 1/2 cup sugar
- Oil, for deep frying
- 1 tsp ghee
- Water, as required
- Place the all purpose flour in the flat wide plate.
- Make a hole in the centre of the all purpose flour.
- Mix the gram flour with the all purpose flour.
- Add in the 1 teaspoon ghee to the flour mixture.
- Mix well.
- Mix in the baking powder.
- Knead soft pliable dough, by adding water, little at a time.
- Knead the dough for 10 minutes.
- Rest the dough, by covering the dough with damp/wet cloth, for 1 hour.
- Take the sugar in the pan and add 1 cup water until the sugar dissolves.
- Mix well.
- Boil the sugar syrup for 5 minutes.
- Keep aside.
- Remove the cloth from the dough.
- Shape the dough like a long and thin log.
- Cut the dough into 1 inch by 1 inch squares.
- Take each cube and roll it again to 1 inch by 3 inch rectangles.
- Heat the oil, for deep frying, in a deep fryer or work to 150°C.
- Slowly drop the kakinada khaja’s, a few at a time.
- Fry the kakinada khaja’s until they turn to golden brown.
- Drain from the oil and transfer them to the sugar syrup.
- Let the kakinada khaja’s sit in the sugar syrup for about 20 minutes.
- Remove the kakinada khaja’s from the sugar syrup.
- Kakinada khaja’s are ready to be served.
- Serve warm or at room temperature.
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