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A classic Andhra sweet known for its incredible flaky layers and crispy texture. These golden-fried pastries are soaked in a fragrant cardamom sugar syrup, making them an irresistibly delicious festive treat.
For 9 servings
Prepare the Dough
Make the Sata Paste
Prepare the Sugar Syrup
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A classic Andhra sweet known for its incredible flaky layers and crispy texture. These golden-fried pastries are soaked in a fragrant cardamom sugar syrup, making them an irresistibly delicious festive treat.
This andhra recipe takes 60 minutes to prepare and yields 9 servings. At 354.11 calories per serving with 3.04g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Roll and Layer the Dough
Shape the Kajas
Fry the Kajas
Soak in Syrup
Replace the sugar syrup with a jaggery (gud) syrup for a more earthy and traditional flavor. You can also add a few strands of saffron or a teaspoon of rose water to the syrup for extra fragrance.
For a richer version, you can sprinkle a mixture of finely chopped nuts (like almonds, pistachios, cashews) and a pinch of cardamom powder over the sata paste before rolling the dough.
While traditionally made with maida, you can try a 50/50 mix of maida and whole wheat flour (atta). The texture will be slightly denser but will have more fiber.
Ghee and sugar are sources of simple carbohydrates and fats, which provide a quick burst of energy, making this sweet a popular choice during festivals when energy levels can be low.
Cardamom, a key flavoring agent in the syrup, is well-known in traditional medicine for its carminative properties that can help soothe the digestive system and prevent indigestion.
A serving of two Madatha Kaja pieces contains approximately 360 calories. This is an estimate and can vary based on the amount of oil and sugar syrup absorbed.
Madatha Kaja is a traditional sweet and should be considered an indulgent treat. It is high in refined carbohydrates, sugar, and fat due to the maida, sugar syrup, and deep-frying process. It's best enjoyed in moderation during festivals and special occasions.
The key to flaky layers is threefold: 1) Roll the dough sheets as thinly as you can. 2) Apply an even, thin layer of the sata paste between each sheet. 3) Fry the kajas on very low heat to allow the layers to cook through and separate before the outside becomes too brown.
Sogginess usually occurs for two reasons: either the sugar syrup was too thin, or the kajas were soaked for too long. Ensure your syrup has reached the one-string consistency and only dip the hot kajas in warm syrup for about 30-60 seconds.
You can, but the result will be different. Kajas made with atta will be denser, less flaky, and have a nuttier flavor. For best results, you could start with a mix of 50% maida and 50% atta.
Once completely cooled, store the kajas in an airtight container at room temperature. They will stay fresh and crispy for up to one week.