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Articles: Recipes | Kaajaa
- Mrs. vimala mudigonda
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Allpurpose flour ½kg
Riceflour - 100gms
Sugar powder- 20 gms
Vanilla sugar- 2tsp
Ghee - 150 gms
Sugar - 350gms
Water - 200ml
Ghee /oil - deep frying
Baking powder - 1 pinch
FOR DOUGH:-
Sieve two flours properly.
Add sugar powder,vanilla sugar, baking (cooking) soda and ghee to make a pliable dough.
Knead well with hands or run in the maskin for 3-4 minutes.
Keep aside under the damp cloth. Allow to stay for 1 hour.
Make medium consistancy (approx 2 thread) syrup with sugar and water.
Maintain the warmness.
Make two parts with the whole dough.
Knead again and roll out a thin disc,apply ghee paste,and spread rice flour over it.
Rotate the disc like a mat and each rotation apply ghee and sprinkle rice flour,do the same way to the whole roti.
Slightly Press the roti mat with the rolling pin.
Cut 3-4 cm bits with a sharp knife and place them under a damp cloth.
Syrup:-Mix water & sugar and 1tspghee,boil onmedium slow temperature until it gets one thread consistancy.
Prepare all kaajas in the same way.
Now heat oil/ghee and deep fry them to golden crispy brown.(the oil should not soo.. hot).
Dip them directly into the syrup,and allow them to soak for 15 minutes.
Remove from the syrup and cool them.
Suggestion:-The oil/ghee should not so hot.
The kajas should be fried slowly to get the fine golden colour.
Sugar syrup should be medium consistancy.
Even we can make with badushaw dough also!
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