kakinada kaja


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 Doug.
  • Keep aside for fifteen minutes.After setting aside make ball until soft(for about5-10 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 (its length wise) into 1 inch wide pieces.
  •  Take each piece and stretch it, now, along its width.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 syrupis 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 batchof kajas and place them on a plate to cool.

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