Kaja - Kakinada

Kaja – Kakinada (often called Kakinada Kaja) is an iconic Andhra sweet from the coastal city of Kakinada in East Godavari. Its modern popularity is closely tied to the Chittipeddi Kotaiah family, who began selling it in 1891 and later moved to secure a Geographical Indication (GI) tag to protect the sweet’s legacy. Within the broader “kaja” tradition, Kakinada’s hallmark style is the gottam kaja—a hollow, cylindrical pastry that’s crisp outside and syrupy within—while the nearby village of Tapeswaram is famed for the layered madatha kaja variant. Together they represent a cherished Telugu confectionery heritage enjoyed at festivals and for gifting.

Expect the classic gottam bite: a neat, cylindrical piece that’s lightly crisp on the outside with syrup held inside, giving a clean snap followed by a juicy, melt-in-mouth finish. The aroma is ghee-forward with a gentle sweetness; pieces are typically golden, glossy, and uniform—ideal for celebration platters or travel-friendly gifting. In contrast, madatha kaja features many thin layers that catch syrup between folds, yielding a slightly drier, flaky texture—useful context if you’re comparing Andhra kaja styles.

Kaja - Kakinada is best enjoyed fresh within a day at room temperature. If refrigerated, it can stay fresh for 3-5 days. Store in an airtight container in a cool, dry place away from direct sunlight. If refrigerated, allow it to come to room temperature for about 10-15 minutes before serving to experience its optimal texture and flavor.

Maida (refined wheat flour), sugar, ghee (clarified butter), besan (gram flour).