Kakinada Khaja

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Kakinada KhajaKakinada 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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