Ingredients:
Refined Wheat Flour 1½ cup
Rice flour 2 tablespoons
Sugar 2 cups
Butter 5 tablespoons
Baking Soda 1 pinch
Clarified Butter (Ghee) for deep frying
Method :
Mix flour, 2 tablespoons of butter and baking soda along with a little water.
to make a soft dough.
Keep aside for fifteen minutes.
After setting aside the dough for fifteen minutes, knead the dough
ball until soft(for about ten minutes).
Now, divide dough into lime sized balls. Keep aside.
In a small bowl, mix well, 3 tablespoons of softened butter and rice flour.
Roll out each lime sized dough ball, like chapati.
Now, spread 1 teaspoon of rice flour and butter mix over the top surface
of the chapati and roll it up closely.
Now, cut this rolled chapati (along its length) into 1 inch wide pieces.
Take each piece and stretch it, now, along its width to about 1.5 inches.
Repeat the rest of the dough balls.
Meanwhile, heat sugar with 1 cup of water, until sugar dissolves and syrup looks thick.
To test whether the syrup is ready, take a drop between your fingers.
It should feel sticky and stretch a little. Remove syrup from heat.
Heat ghee in a thick bottomed pan, on medium heat, until it is hot.
Add a batch of kajas and fry over low heat until golden yellow.
Remove from heat and immediately add to the syrup.
Stir gently a few times so that the kajas are well coated with syrup.
Leave in the syrup until the next batch of kajas are ready to go into the syrup.
At this stage remove the previous batch of kajas and place them on a plate to cool.
Note:
Kajas tastes fresh for up to two or three days.
Store in a plastic container in a cool, dry place.
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