Tapeswaram Kaja | How to make Tapeswaram Kaja

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ByPadma Rekha
Created on 13th Nov 2015
  • Tapeswaram Kaja, How to make Tapeswaram Kaja
Tapeswaram Kajaby Padma Rekha
  • Tapeswaram Kaja | How to make Tapeswaram Kaja (19 likes)

  • 0 reviews
    Rate It!
  • By Padma Rekha
    Created on 13th Nov 2015

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.

The delicious and mouthwatering Tapeswaram Kaja is a famous dish of Andhra Pradesh and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Tapeswaram Kaja is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Tapeswaram Kaja. Padma Rekha shared this Tapeswaram Kaja recipe which is perfect to serve for 6 people. The step by step process with pictures will help you to know how to make the delicious Tapeswaram Kaja. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Tapeswaram Kaja recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time15mins
  • Serves6People
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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