https://indianpedia.org/index.php?action=history&feed=atom&title=Kakinada_KaajaKakinada Kaaja - Revision history2026-07-31T18:30:55ZRevision history for this page on the wikiMediaWiki 1.45.4https://indianpedia.org/index.php?title=Kakinada_Kaaja&diff=125505&oldid=prev>Voglam at 03:27, 8 July 20212021-07-08T03:27:55Z<p></p>
<p><b>New page</b></p><div>{{Use dmy dates|date=December 2018}}<br />
{{Use Indian English|date=December 2018}}<br />
{{refimprove|date=September 2020}}<br />
{{Infobox prepared food<br />
| name = Kakinada Kaja<br />
| image = Andhra Telangana Sweets - Kakinada Kaja.jpg<br />
| caption = Kakinada Kaja<br />
| alternate_name = <br />
| country = India<br />
| region = [[Kakinada]], [[Andhra Pradesh]]<br />
| creator = <br />
| course = <br />
| served = <br />
| main_ingredient = [[Wheat flour]], [[sugar]], [[ghee]],<br />
| variations = Gottam Kaja, Madatha Kaja<br />
| calories = <br />
}}<br />
'''Kakinada Kaja''' ([[Telugu language|Telugu]]: '''కాకినాడ కాజా''') is a sweet delicacy originated from the city of [[Kakinada]], [[Andhra Pradesh]], India in 1891. It is different from the regular world known [[Khaja]]. It resembles a closed Tube. Tube is known as '''Gottam in [[Telugu language|Telugu]]'''. So it was called as '''Gottam Kaja'''.<ref name=":0" /> It has its own recipe. It is a major famous sweet in entire [[South India]]. <br />
<br />
It was made popular by a person called Chittipeddi '''Kotaiah''' which is why it is also known as '''Kakinada Kotaiah Kaja'''. As of August 2018, Government of [[Andhra Pradesh]] is said to be in the process of applying for [[Geographical indication|Geographic Indication]] (GI) tag for this sweet.<ref>{{Cite web|url=https://www.deccanchronicle.com/lifestyle/food-and-recipes/100818/pootharekulu-in-record-books.html|title=Pootharekulu in record books|date=2018-08-10|website=Deccan Chronicle|language=en|access-date=2019-12-04}}</ref> A village named [[Tapeswaram]] is near the city of [[Kakinada]] which is also famous for another [[Khaja]] recipe known as '''Madatha Kaja'''. <br />
<br />
Credits Ramkumar Chittipeddi <br />
<br />
==History==<br />
Kakinada Kaja was originated in [[Kakinada]] when '''Chittipedi Kotaiah''' hailing from Chinaparimi village near [[Tenali]] in [[Guntur district]] (Kaja is a town in Guntur district) migrated to [[Kakinada]] town in 1891 and started a sweet shop making this sweet.<ref name=":0">{{Cite web|url=https://www.newindianexpress.com/cities/hyderabad/2018/mar/02/kaja-the-raja-of-all-sweets-1781211.html|title=Kaja: the Raja of All Sweets|website=The New Indian Express|access-date=2019-12-04}}</ref> From then, it was continued as a legacy and the entire generation of the family still run them from the city. It is still being sold in large numbers and people come from many parts of India to taste this sweet. Apart from this they also sell many sweets in their shop. It is also served in many [[Cuisine|cuisines]] in the city. <br />
<br />
==Ingredients==<br />
Refined wheat flour, sugar, and edible oils are the chief ingredients of Kaja.<br />
<br />
==Preparation==<br />
First, a paste is made out of wheat flour, mawa, and oil. It is then deep fried until crisp. A sugar syrup known as "Pakamu" is made. The crisp pastries are then soaked in the sugar syrup until they absorb it.<br />
<br />
==Varieties==<br />
The two well-known types of Kajas are ''Madatha Kaja'' and ''Gottam Kaja''. Madatha Kajas are made of rolled-up ribbons of pastry, whereas Gottam Kajas are made of cylinders of pastry. Gottam Kajas are dry on the outside and juicy and full of sugar syrup on the inside. They melt as soon as they are put in the mouth. Madatha Kajas, on the other hand, have the same texture throughout, and become mostly dry if kept for longer than a few hours.<br />
<br />
==References==<br />
{{Reflist}}<br />
<br />
[[Category:Indian desserts]]<br />
[[Category:Andhra cuisine]]<br />
[[Category:Confectionery]]<br />
[[Category:Kakinada]]</div>>Voglam