Kakinada Khaja is a variety of the sweet Khaja, specifically from the coastal city of Kakinada in Andhra Pradesh. The origin of this sweet can be traced back to Samarkand in Uzbekistan. It is said that Muslim invaders brought the Khaja recipe to India and it travelled to Kakinada during the reign of the Nizams. Khaja is made from a dough of all purpose flour, ghee and milk solids; small portions of this dough are hand rolled and deep fried in oil or ghee and then soaked in sugar syrup. There are two varieties of Khaja - the Madatha Khaja and Gottam Khaja. Madatha Khaja is made from rolled up ribbons of dough and is dry on the outside and moist and juicy inside. Gottan Khaja, on the other hand, is made from cylindrical pieces of dough and has the same texture outside and inside. Main Ingredients: All purpose flour (Maida), ghee, milk solids .
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