Today our Blogging Marathon Group members are embarking on an Indian Food Odyssey journeying across 30 states and Union territories of India. Our idea is to highlight the diversity and similarities of the food culture across the states.
So lets delve deeper and satisfy our thirst for exploring the various cuisines. The series starts with my home state 'Andhra Pradesh', the home for most(all?) people identifying with 'Telugu' as their mother tongue (That is one way how I define my home state :) ).
With the latest division of our state, many of us find it hard to digest the division and create an identity for the breakaway state, 'Telangana'. I have no political inclinations or aspirations but nonetheless I find it hard not to express my feelings.
Coming to today's recipe, these sweetmeats are kind of an identity to the city of Kakinada. There are different variations in the preparation of these Kajas or Madatha Kajas as they are also referred to. This is the version I am comfortable with and have seen many of my friends make them at home.
I have verified this fool-proof recipe umpteen times with my friends and decided to take the risk of making these delicious 'crisp on the outside, juicy on the inside Kajas' and enjoyed with my friends and family.
Please note that I have deliberately made them bite size as a way to portion control and minimize wastage when served/offered to kids. Enjoy them for festivals, momentous occasions or just parties/potlucks :).
Ingredients -
All Purpose Flour / Maida 1 cup + more for dusting
Baking Soda a pinch (or baking powder)
Ghee 3 Tbsp (Divided use)
Water to knead the dough
Rice Flour 2 Tbsp (approx)
Oil for deep frying
For Sugar Syrup -
Sugar 1 1/2 cups
Water 3/4 cup
Cardamom powder 1/4 tsp
Method Of Preparation -
In a mixing bowl, add the flour, baking soda and ghee. Rub in the ghee into the flour to resemble bread crumbs.
Add in sufficient water and knead into a stiff dough. Cover and set aside for 15 min.
Divide the dough into 15 equal portions and work with 3 portions at a time while keeping the remaining covered.
Roll out one portion of the dough into a thin circle (like a roti/puri), add a little ghee and sprinkle some rice flour. Pat the ghee-rice flour mixture evenly all over the rolled out dough.
Roll out another portion of the dough and layer it on the first one. Repeat the ghee-rice flour mixture routine for the second layer as well. Roll out the third portion and place it on top of the second one.
Apply a little water all around the edge and jelly-roll or carpet-roll the three layered portions. Make sure the edges are together. Gently roll and slice into 8-10 pieces. (Fig 2 and 3)
Flatten each piece as in fig 4.
Repeat the rolling the rotis, layering them, jelly-rolling them, slicing them and flattening them for the remaining dough.
To prepare the sugar syrup - Add 1 1/2 cups of sugar to 3/4 cup of water and let it boil. Let it simmer until a single thread consistency is achieved. Sprinkle the cardamom powder and set aside.
Heat oil in a kadai/wok and make sure the oil is not too hot. Reduce the flame to less than medium.
Gently slide the flattened pieces into the medium hot oil and let them cook through. When they are all uniformly browned, remove using a slotted spoon and dunk them in the warm sugar syrup. Make sure the syrup remains warm throughout the process.
After about 10-15 minutes, remove the kajas from the syrup and let them air dry.
Continue the frying, dunking in the syrup, removing and air drying until all of them are done.
Once the syrup dries, store them in an air tight container and enjoy them. They should be firm from the outside and juice from the inside.
Preparation Time 45 min
Makes 40-50 bite size kajas
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