Step-by-Step Kakinada Gottam Kaja Recipe: A Crispy Andhra Delight

Ingredients

[{ "selector": "#anim1", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Maida 1 cup Ghee 2 tablespoons Baking soda Water, as needed for dough Oil for deep frying Sugar 1 cup Water ½ cup Cardamom powder: ½ teaspoon

Prepare dough

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Mix ghee and a pinch of baking soda in flour. Add water and make a dough.

Shape Kaja

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Roll the dough into thin sheets, layer with ghee and flour then fold and roll. Repeat to make layers. Cut the dough into small pieces.

Fry Kaja

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Fry the kaja until golden brown and crispy. Take out on paper towel.

Prepare sugar syrup

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Combine water, sugar, and cardamom powder. Heat it up to make sugar syrup. Let simmer for a few minutes to thicken it.

Soak the Kaja

[{ "selector": "#anim6", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Dip Kaja into prepared sugar syrup, let it soak, and then take it out. Let extra syrup drain and let the sugar set on Kaja.