Bombay Kaja is a traditional Indian dessert that hails from the bustling streets of Bombay. With its origins deeply rooted in Indian cuisine, this sweet treat captivates taste buds with its unique blend of flavours and textures.
To create this delectable dish, a mixture of sieved maida, Ghee, and rice flour is combined with a pinch of cooking soda and kesari powder. The dough is then kneaded to a poori-like consistency, resulting in a soft and pliable base for the pastries.
The preparation of Bombay Kaja involves rolling small balls of dough into puris and spreading a mixture of rice flour and Ghee on top. These puris are then shaped into triangles or rolls, dusted with rice flour, and fried to a beautiful golden brown in hot Ghee.
Once fried to perfection, the pastries are immersed in a sugar syrup that has been boiled to a one-string consistency. This syrup infuses the pies with sweet and syrupy goodness, making each bite a heavenly delight. Sprinkled with a touch of sugar, the Bombay Kaja is ready to be served and enjoyed.
This delightful dessert pairs well with hot chai or a refreshing glass of lassi. It is also an excellent addition to any festive occasion or as a sweet treat to end a meal on a high note. Indulge in the flavours of Bombay with this irresistible recipe for Bombay Kaja.
Bombay Kaja
Why You’ll Love This Recipe
These little golden triangles are without a doubt irresistible. First, there’s that satisfying crunch when you bite into them, followed by the sweet, aromatic syrup that’s absorbed into every layer. The kesari powder gives them a beautiful color and a subtle, unique flavor that you won’t find in regular pastries. They’re perfect for sharing – I love making a big batch for family gatherings because they disappear so quickly. The best part? They actually taste better after sitting for a few hours, so you can make them ahead of time. Plus, there’s something really satisfying about making these traditional sweets from scratch.
Cooking Tips
Getting the sugar syrup to one-string consistency is key – test by dropping a bit between your fingers. The dough should be soft like poori dough, not too stiff. Keep your oil at medium heat to avoid burning the outside while the inside stays raw. Don’t skip dusting with rice flour – it helps prevent sticking and adds to the flaky texture. Let them soak in the syrup for at least 10 minutes before serving.
Serving and Storing Suggestions
This recipe serves about 20 people and takes roughly 2 hours total preparation time. Serve Bombay Kaja at room temperature as a dessert or with evening tea. They taste even better after a few hours when the syrup fully absorbs. Store in an airtight container for up to a week at room temperature. Don’t refrigerate as it makes them lose their crispy texture.
Similar Recipes
- Badusha
- Balushahi
- Kheer Kadam
- Rasmalai
- Gulab Jamun
Nutrient Benefits
While Bombay Kaja is surely an indulgent treat, ghee provides healthy fats and fat-soluble vitamins. The rice flour adds a different texture and is easier to digest than wheat alone. Kesari powder contains natural antioxidants. These sweets are energy-dense, making them perfect for festivals and celebrations. Just remember to enjoy them in moderation as part of a balanced diet.
Bombay Kaja
Ingredients
- 500 g Maida sieved
- 900 g Ghee
- 750 g Sugar
- 50 g Rice Flour some more for dusting
- A pinch of Cooking Soda
- Water as required
- 1/4 tsp Kesari Powder
Instructions
- mix cooking soda with 2 tbsp ghee in a bowl and add it to the sieved maida.
- Gradually add water to the mixture and mix well until a dough-like consistency is achieved.
- Add kesari powder to the dough and knead it well until it reaches a poori dough consistency.
- Mix 1 tbsp ghee with 50 gms rice flour in a separate bowl.
- In a pan, combine sugar and water, and boil until it reaches a one-string consistency. Set it aside.
- Roll small portions of the dough into small puris.
- Spread 1 tsp of the rice flour mixture on each puri and shape it into a triangle or roll.
- Dust the shaped pastries with rice flour.
- Heat ghee in a pan over medium flame.
- Fry the prepared triangles on both sides until they turn light golden brown.
- Remove the fried pastries from the pan and immerse them in the sugar syrup, ensuring they are thoroughly soaked.
- Transfer the soaked pastries to a plate and sprinkle them with sugar.
- Serve the delicious Bombay Kaja and savour the delightful flavours.
Sign up for our newsletter
Frequently Asked Questions
What does one-string consistency mean for sugar syrup?
One-string consistency means when you touch the syrup and pull your fingers apart, it forms one thin thread. This usually happens after boiling for 8-10 minutes. If you get two threads, the syrup is too thick and will crystallize. Test frequently to get it just right.
Can I make Bombay Kaja without kesari powder?
Yes, you can skip kesari powder, but you’ll miss the traditional golden color and subtle flavor. You could substitute with a tiny pinch of turmeric for color, but the taste will be different. Kesari powder is available at Indian grocery stores and online.
Why are my kajas not getting crispy enough?
This usually happens when the oil temperature is wrong or the dough is too soft. Make sure your oil is at medium heat – not too hot or too cool. The dough should be firm like poori dough. Also, don’t overcrowd the pan while frying.
How long should I soak the fried kajas in syrup?
Soak them for at least 10-15 minutes while they’re still warm. This helps the syrup penetrate properly. You can leave them longer if you prefer them sweeter and more syrup-soaked. They’ll continue absorbing syrup even after you remove them.
1 comment
looks yummy!!