Kajalu

Ingredients

• •1 1/2 cups refined wheat flour
• •2 tablespoons rice flour
• •2 cups sugar
• •5 tablespoons butter
• •1 pinch baking soda
• •Clarified butter (Ghee) for deep frying

Directions

1. 1Mix flour, 2 tablespoons of butter and baking soda along with a little water to make a soft dough(similar in consistency to that of chapati). Keep aside for fifteen minutes.
2. 2After setting aside the dough for fifteen minutes, knead the dough ball until soft(for about ten minutes).
3. 3Now, divide dough into lime sized balls. Keep aside.
4. 4In a small bowl, mix well, 3 tablespoons of softened butter and rice flour.
5. 5Roll out each lime sized dough ball, like you would, a chapati.
6. 6Now, spread 1 teaspoon of rice flour and butter mix from step 4 over the top surface ofthe chapati and roll it up closely.
7. 7Now, cut this rolled chapati (along its length) into 1 inch wide pieces.
8. 8Take each piece and stretch it, now, along its width to about 1.5 inches.
9. 9Do similarly for the rest of the dough balls.
10. 10Meanwhile, 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.
11. 11Heat ghee in a thick bottomed pan, on medium heat, until it is hot. (It should not be smoky hot). Add a batch of kajas and fry over low heat until golden yellow.
12. 12Remove from heat and immediately add to the syrup. Stir gently a few times so that the kajas are well coated with syrup and leave in the syrup until the next batch of kajas are ready to go into the syrup.
13. 13At this stage remove the previous batch of kajas and place them on a plate to cool.