Cook Time: 25min
Total Time: 40min
Yield: 4-5 Servings
Ingredients
1 Cup Maida/Refined Wheat Flour
2 Tblspn Ghee/Clarified Butter
1/4 Tspn Green Cardamom(Ellachi) Powder
Pinch of Baking Soda
Water as needed
Oil for Deep Fry
For Filling
2 Tblspn Rice Flour
2 Tblspn Ghee/Clarified Butter
For Sugar Syrup
1 Cup Sugar
1/2 Cup Water
Directions
- For filling; in a bowl add rice flour, ghee & mix everything well. Keep aside.
- In another bowl; combine all the ingredients except oil to make a smooth dough (not too hard or soft).
- Cover with a cloth & let the dough rest for 5 minutes.
- Place the dough on a well floured surface & make 4 equal size balls from the dough. Take one dough ball & flatten it using your palm.
- Using a rolling pin roll each dough into a circular shaped chapathi on the floured surface.
- Add a teaspoon of rice flour mixture on the rolled chapathi & spread evenly all over the chapathi.
- Place one more rolled chapathi over it & press gently.
- Fold the chapathi from one end to form a rope & cut into 3/4 inch pieces.
- Heat oil in a sauce pan/kadai on a medium flame & once oil is hot enough, drop them in oil.
- Fry them in small batches for 5-8 minutes or until golden brown & keep turning them with a strainer ladle while frying otherwise they get discoloured.
- Transfer them to a plate lined with paper towel to remove excess oil.
- For sugar syrup; add all the ingredients in a sauce pan on a medium-low flame & let the sugar dissolve completely. It should attain single string consistency & turn off the flame.
- Add the fried kaja into the sugar syrup & leave it for 2-3 minutes.
- Remove kaja from the sugar syrup & place it on a plate. Let it cool at room temperature(sugar syrup should be fully absorbed) & store them in an airtight container.
- Serve kaja.
Note: Stays fresh for 4-5 days at room temperature & 10 days when refrigerated.
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