Madatha Khaja

 

Happy Thaipusam all. May the blessings of Lord Mitigation be upon all of us. In conjunction with this auspicious day,  let me share with you a sweets recipe. I tasted this delicious sweet for the very first time when I visited India in a sweet shop in Thrichy. I didn't have much expectation but,  the moment i bite into it I'm amazed of how crispy and at the same time of how soft it taste. My first experience tasting this lip smacking Indian sweets are indeed marvelous. 

The sweet shop person are very much kind and friendly to tell me there are different varieties of Khaja available from Gotham Khaja,Madatha Khaja and Kakinada Khaja. Madatha khaja originated from a village called Tapeswaram near Kakinada and best eaten hot. 

This traditional Andhra layered deep fried sweets is quite easy to make at home and you'll be amazed with the outcome. That's how,  I gathered all my courage to make this wonderful sweet in my humble kitchen and it turns out exactly the one I tasted in Thricy sweets shop. It's crispy, soft, sweet and extremely satisfying. I love the layers which forms beautifully upon frying and an important note when it comes in preparing the sugar syrup is to add lemon juice to prevent crystalization. This sweets is ideal for parties as well. 

Ingredients 

For The Dough 

1 cup all purpose flour

1/4 tsp salt

1/4 cup water

3 tbsp ghee/clarified butter

2 tbsp corn flour

Vegetable oil for deep frying 

For The Sugar Syrup 

1 cup granulated white sugar 

1/2 cup water

1 tsp lemon juice 

3-4 cardamom pods, crushed

Methods 

In a large bowl add all purpose flour and salt. Whisk to combine and add ghee. Using both of your palms, rub the flour with the ghee to form a coarse grainy crumbs. Hold the flour mixture to shape tight intact ball. 

Gradually, add water to knead a smooth and soft dough. Cover with kitchen towel and keep aside to rest for 30 minutes.

Meanwhile, boil sugar,cardamom pods and water to form a single string consistency. Switch off flame and add lemon juice. Stir and keep aside. 

Lightly dust a clean working surface with all purpose flour and roll the dough using a rolling pin.

Roll into a very thin dough and spread the surface evenly with corn flour. Seal all the corners/sides of the with water and gently roll the dough tightly into a cylinder.

Using a sharp knife cut into 1 inches and using a rolling pin gently roll  the surface into oblong. Repeat with remaining pieces.

Heat oil over a medium-low heat and fry the prepared dough in batches till golden on both sides.

Remove from heat, drain the oil and transfer the fried dough into the prepared sugar syrup. Let it soak for 4-6 minutes.  

Remove from sugar syrup and serve.