Shannan0997 at 01:17, 14 April 2026

2026-04-14T01:17:53Z

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{{Short description|Sweet pastry from India}}
{{Use dmy dates|date=December 2018}}
{{Use Indian English|date=December 2018}}

{{Infobox prepared food
| name = Kakinada Kaja<br/>కాకినాడ కాజా
| image = Andhra Telangana Sweets - Kakinada Kaja.jpg
| caption = Gottam Kaja, a variant of Kakinada Kaja
| alternate_name =
| country = India
| region = [[Kakinada]], Andhra Pradesh
| creator =
| course =
| served =
| main_ingredient = Wheat flour, sugar, [[ghee]]
| variations = Gottam Kaja, Madatha Kaja
| calories =
}}

'''Kakinada Kaja''' ({{langx|te|కాకినాడ కాజా}}) is a traditional Indian sweet pastry from [[Kakinada]], [[Andhra Pradesh]], India, known for its unique taste and preparation. It comes in two main varieties: the hollow, cylindrical ''Gottam Kaja'' and the layered ''Madatha Kaja'', each offering distinct textures and flavours.<ref name=":0">{{Cite web |last=Roy Chaudhuri |first=Sabyasachi |date=3 March 2018 |title=Kaja: the Raja of All Sweets |url=https://www.newindianexpress.com/cities/hyderabad/2018/mar/02/kaja-the-raja-of-all-sweets-1781211.html |access-date=2019-12-04 |newspaper=[[New Indian Express]]}}</ref> The dessert holds significant cultural importance in Andhra Pradesh, with efforts underway to obtain a [[Geographical indication|Geographical Indication]] (GI) tag to preserve its legacy. Along with the related ''Tapeswaram Kaja'', it remains a beloved delicacy throughout the [[Telugu states]].<ref name=":1" />

==History==
Kakinada Kaja originated in 1891 when Chittipeddi Kotaiah established a sweet shop in Kakinada specializing in this dessert. The shop, now operating as Kotaiah Sweets, has expanded its presence with branches in Kakinada and [[Rajahmundry]].<ref name=":1">{{Cite news |last=Naidu |first=T. Appala |date=2020-10-01 |title=Kotaiah family to apply for GI tag for 'Kakinada kaja' |url=https://www.thehindu.com/news/national/andhra-pradesh/kotaiah-family-to-apply-for-gi-tag-for-kakinada-kaja/article32738347.ece |access-date=2024-11-16 |work=The Hindu |language=en-IN |issn=0971-751X}}</ref>

The name Gottam Kaja derives from its hollow cylindrical shape, resembling a "cylinder" (gottam in Telugu). Made with maida and [[ghee]], the dough is deep-fried and soaked in sugar syrup, resulting in a sweet with a crisp exterior and syrup-filled interior.<ref name=":0" />

A related variant, Madatha Kaja or Tapeswaram Kaja, features layered sheets that retain sugar syrup in a diamond shape. Originating from [[Tapeswaram]], a village near Kakinada, this variant has a distinct texture and slightly drier version compared to Gottam Kaja. Unlike the Gottam Kaja, this version holds the sugar syrup in its layers rather than inside it. Although Madatha Kaja is slightly different from Tapeswaram Kaja—with the former being drier—it is often conflated with the latter.<ref name=":0" />

== Preparation and variants ==
The main ingredients in Kakinada Kaja include maida (refined flour), sugar, and edible oils. The dough is prepared with a blend of flour, khoya (milk solids), and oil, shaped into desired forms, and deep-fried until golden. The fried pastries are then soaked in sugar syrup, giving them a unique texture and flavor.

There are two primary variants of Kakinada Kaja:

* '''Gottam Kaja''': Characterized by its hollow cylindrical shape, this variant has a crisp exterior and a syrup-filled interior, offering a melt-in-the-mouth experience.
* '''Madatha Kaja''': Made by rolling the dough into layered strips, this variant has a uniform texture but hardens over time.

== Cultural significance ==
As of August 2018, the [[Government of Andhra Pradesh]] began the process of applying for a [[Geographical indication|Geographical Indication]] (GI) tag to recognize its cultural and regional importance.<ref>{{Cite web |date=2018-08-10 |title=Pootharekulu in record books |url=https://www.deccanchronicle.com/lifestyle/food-and-recipes/100818/pootharekulu-in-record-books.html |access-date=2019-12-04 |website=Deccan Chronicle |language=en}}</ref> By October 2020, the Chittipeddi Kotaiah family, which has been producing the sweet since 1891, had also taken steps to secure the GI tag to preserve its legacy.<ref name=":1" />

In 2022, the [[India Post|Indian Postal Service]] issued a special stamp to honour Kakinada Kaja, marking its cultural significance.<ref>{{Cite web |date=2022-01-06 |title=Kakinada kaja : కాకినాడ కాజాకు..మాడుగుల హల్వాకు అరుదైన గుర్తింపు… |url=https://10tv.in/telugu-news/andhra-pradesh/ap-special-postal-covers-released-on-kotaiah-kaja-and-madugula-halwa-347008.html |access-date=2024-11-16 |website=[[10TV]] |language=Telugu}}</ref> The sweet remains a beloved dessert in Andhra Pradesh, with many Telugu people, whether traveling to Kakinada or its surrounding areas from other states or abroad, ensuring to purchase it as a cultural staple.<ref>{{Cite web |date=2022-01-06 |title=Kakinada Kaja: నేటి తరం గుర్తించేలా కాకినాడ గొట్టం కాజాకు పోస్టల్ శాఖ అరుదైన గుర్తింపు.. |url=https://tv9telugu.com/andhra-pradesh/indian-postal-department-released-a-new-stamps-in-kakinada-kotaiah-kaja-and-visakha-madugula-halwa-612118.html |access-date=2024-11-16 |website=[[TV9 Telugu|TV9]] |language=te}}</ref> Kakinada Kaja continues to be celebrated for its distinctive preparation and flavour, holding a special place in the culinary heritage of South India.<ref>{{Cite book |last=Kasturi |first=Prema |url=https://books.google.com/books?id=_HwMAQAAMAAJ&q=Kakinada+Kaja |title=South India Heritage: An Introduction |date=2007 |publisher=East West Books (Madras) |isbn=978-81-88661-64-0 |pages=415 |language=en}}</ref>

== See also ==

* [[Ariselu]]
* [[Boorelu]]
* [[Pootharekulu]]
* [[Sunnundallu]]

==References==
{{Reflist}}
{{Pastries}}

[[Category:Andhra cuisine]]
[[Category:Indian confectionery]]
[[Category:Kakinada]]
[[Category:Pastries]]
[[Category:Vegetarian dishes of India]]

Kakinada Kaja - Revision history

Shannan0997 at 01:17, 14 April 2026