India > Andhra Pradesh > Kakinada > Kakinada Khajas

Kakinada Khaja with Ghee Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup ghee (clarified butter)
- 1/4 cup water
- 1/4 cup sugar
- 1/4 tsp cardamom powder
- Oil for frying

Special equipment needed:
- Rolling pin
- Pastry brush
- Deep frying pan

Step-by-step instructions:
1. In a mixing bowl, combine flour and ghee. Mix well until the mixture becomes crumbly.
2. Add water little by little and knead the dough until it becomes smooth and soft.
3. Cover the dough and let it rest for 30 minutes.
4. In a small saucepan, combine sugar and 1/4 cup water. Heat the mixture over medium heat until the sugar dissolves completely. Add cardamom powder and mix well. Turn off the heat and set aside.
5. After 30 minutes, divide the dough into 4 equal parts.
6. Roll out each part into a thin sheet using a rolling pin.
7. Brush the sheet with ghee.
8. Fold the sheet into half, then fold it again into half to form a square.
9. Roll out the square into a thin sheet again.
10. Cut the sheet into small diamond-shaped pieces using a sharp knife or a pizza cutter.
11. Heat oil in a deep frying pan over medium heat.
12. Once the oil is hot, add the diamond-shaped pieces to the pan and fry until they turn golden brown.
13. Remove the fried pieces from the pan and drain the excess oil on a paper towel.
14. Dip the fried pieces in the sugar syrup and coat them well.
15. Let the coated pieces cool down completely before serving.


Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature for frying: 350°F
Serving size:
This recipe makes about 20-25 pieces of Kakinada Khaja.

Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 10mg
Total carbohydrates: 15g
Dietary fiber: 0g
Sugar: 6g
Protein: 1g

Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier version.
- You can use butter instead of ghee, but the flavor will be slightly different.
- You can use jaggery instead of sugar for a more traditional taste.

Variations:
- You can add chopped nuts like almonds, cashews, or pistachios to the sugar syrup for added crunch.
- You can sprinkle some powdered sugar or cinnamon powder on top of the Kakinada Khaja before serving.

Tips and tricks:
- Make sure the dough is kneaded well and rested for at least 30 minutes to get a soft and flaky texture.
- Brushing the sheets with ghee is important to get a crispy and flaky texture.
- Fry the pieces in small batches to avoid overcrowding the pan.
- Coat the fried pieces with sugar syrup while they are still warm to get a better absorption of the syrup.

Storage instructions:
You can store the Kakinada Khaja in an airtight container at room temperature for up to a week.

Reheating instructions:
You can reheat the Kakinada Khaja in a preheated oven at 350°F for 5-7 minutes or until they are warm and crispy.

Presentation ideas:
You can arrange the Kakinada Khaja on a platter and garnish with some chopped nuts or powdered sugar.

Garnishes:
Chopped nuts or powdered sugar.

Pairings:
Kakinada Khaja goes well with a hot cup of tea or coffee.

Suggested side dishes:
Kakinada Khaja is usually served as a dessert or a snack, so no side dishes are needed.

Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the Kakinada Khaja turns out too hard, it means they were fried for too long. Fry them for a shorter time next time.

Food safety advice:
Make sure the oil is not too hot to avoid burning the Kakinada Khaja. Use a thermometer to check the temperature.

Food history:
Kakinada Khaja is a traditional sweet from the city of Kakinada in Andhra Pradesh, India. It is made during festivals and special occasions.

Flavor profiles:
Kakinada Khaja has a crispy and flaky texture with a sweet and slightly nutty flavor.

Serving suggestions:
Serve Kakinada Khaja as a dessert or a snack.

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Region: Indian

Taste: Sweet, Crispy, Nutty, Rich