Tapeswaram Kaja | How to make Tapeswaram Kaja

By Padma Rekha  |  13th Nov 2015  |  
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  • Tapeswaram Kaja, How to make Tapeswaram Kaja
Tapeswaram Kajaby Padma Rekha
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

96

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About Tapeswaram Kaja

Tapeswaram Kaja is one of the most famous and traditional sweet from Andhra Pradesh. Tapeswaram kaja or Madata kaja both are the same. Tapeswaram is a small town in the East Godavari distrist of Andhra pradesh, this is the place where the kaja was born and became very popular all over Andhra Pradesh. This sweet is especially made for marriages and all the other occasions in Telugu families.

Tapeswaram Kaja is a popular aromatic and delicious dish. You can try making this amazing Tapeswaram Kaja in your kitchen. This recipe requires few minutes for preparation and 15 minutes to cook. The Tapeswaram Kaja by Padma Rekha has detailed steps with pictures so you can easily learn how to cook Tapeswaram Kaja at home without any difficulty. Tapeswaram Kaja is enjoyed by everyone and can be served on special occasions. The flavours of the Tapeswaram Kaja would satiate your taste buds. You must try making Tapeswaram Kaja this weekend. Share your Tapeswaram Kaja cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Padma Rekha for inputs. In case you have any queries for Tapeswaram Kaja you can comment on the recipe page to connect with the Padma Rekha. You can also rate the Tapeswaram Kaja and give feedback.

Tapeswaram Kaja

Ingredients to make Tapeswaram Kaja

  • Maida- 1 cup
  • Baking powder- 1/2 tsp
  • A pinch of salt
  • Ghee- 1/4 cup
  • Oil for deep frying
  • For the paste:
  • Ghee- 5 tsp
  • Rice flour- 1/4 cup
  • Sugar powder- 1 tbsp
  • For the sugar syrup:
  • Sugar- 2 cups
  • Water- 1 and 1/2 cup

How to make Tapeswaram Kaja

  1. Mix the ghee and rice flour to form a paste and set aside. Also make a syrup with sugar and water, remove from heat just before it achieves a single string consistency.
  2. Make small balls from the dough and make a very thin chapati (make them as thin as possible) and keep aside. Make three or four chapatis in the same manner.
  3. Take one chapati and spread the rice flour and ghee paste on it, keep the second chapati on top of it and apply the paste on the second chapati, now place the third chapati on top and aply the ghee and rice flour paste. (This means you have to make layers with chapatis spreading the rice flour and ghee paste in between the chapatis.)
  4. Fold it like a mat and roll it, then cut into 1 inch pieces and lightly roll to make them little flat (don't press hard other wise the inner layers will stick together and they don't open when we fry them in the hot oil).
  5. Heat oil in a deep frying pan, first heat the oil in a high flame then reduce the heat to low and drop the kajas one by one slowly into the hot oil. Fry the kajas till they turn golden in a low heat.
  6. When they turn into a nice golden color, remove them from the oil and drop the kajas immediately into the sugar syrup. Let them sit in the syrup for five minutes then remove them from the sugar syrup.
  7. Store these 'Tapeswaram Kajas' in an airtight container. These kajas will stay for ten days but when eaten fresh they taste wonderful.

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