This Kaja sweet is the simplest one with which I could start my series of Diwali sweets this year. These are cute, little sweet things which doesn’t seem to be heavily loaded with sugar. And I am easily inclined to less-sugar sweets, which is why madatha kaja sweet is the first one this year. I loved the thin sugar coated flaky layers that were crisp even after couple of days. Last year when I happened to go to a food festival of Karnataka here in UAE, I got the chance to eat madatha kaja in a “Karnataka special” food stall. Obviously it caught my attention. The crispy layers of Kaja were gorgeously attractive. Looked like they are wrapped in the glossy sugar coating. When I tasted it, the taste was more or less like badusha. So before giving hands on Badusha recipe I tried this madatha kaja sweet and it’s worth trying.
I would like to share few quick tips for the perfect Kaja sweet.
- It’s the ghee that you add to flour initially gives the flaky texture. So get the maida in to crumbled form by adding ghee initially. You can even warm up ghee.
- Stiff and smooth textured dough always lets you roll very thin. Which can turn crisp after deep frying. So keep an eye on water that you pour to knead dough.
- Let the sugar syrup attain single syrup consistency or less. No worries. The consistency doesn’t ruin the taste, texture and shape of the sweet.
- Almond and pistachio toppings make the sweet look good in the eyes of camera, so I have added. Otherwise they aren’t necessary.