MINI KAJALU

Kajalu………the very name itself is mouth watering. This famous traditional recipe from Andhra is so delicious that you cannot confine yourself by eating one or two. There are two different types of kajalu. The one that has the sugar syrup coating on the out side and these are available every where through out Andhra. The second type has sugar syrup inside and outside the kajalu. The second one is famously known by the name “Kakinada Kajalu”. The crispy outer shell with the juicy center makes you irresistible and crave for more. I don’t know the procedure for kakinada kajalu, so I confine myself to making the normal kajalu. The right consistency of the sugar syrup is important for making crispy and juicy kajalu.    
INGREDIENTS

• Maida                       2 cups
• Salt                          a pinch
• Oil/ghee                  4 Tsp
• Water                      to make the dough
• Baking soda              a pinch
• Sugar                        2 cups
• Water                      1/2 cup
• Cardamom powder   1/4 tsp
• Oil                             for deep frying
• Ghee                        2 Tsp
• Rice flour                 2 Tsp

PROCEDURE
In a large bowl add the maida, salt, 4Tsp of oil/ghee and baking soda. Mix well until a crumbling mixture is formed. Now add just enough water to make a dough. Make the stiff and soft dough. Knead the dough for 10 minutes and rest it for 20 minutes.
Add 2 cups of sugar and 1/2 cup of water in a large pan and make a sugar syrup of 1 thread consistency. When you touch the syrup in-between your fingers you should see a thread of sugar syrup. 
Make a rice flour and ghee paste and set aside.
Take small portions of the dough and roll them into 6inch dia chapathi.
Take one chapathi and smear the rice flour- ghee paste. Lay one more chapathi on it and roll them like a log or mat. You can paste the ends using little water.
Cut the log into 1 inch pieces. Press the pieces gently along the width.
Deep fry the pieces on a medium high flame  till golden brown color.
Immediately transfer them into the sugar syrup. Soak them for 10 minutes and take them onto a plate. Serve after an hour.

 TIPS

• Adding oil while making the dough makes the kajalu crisp and crunchy.
• Don’t rest the dough for longer time.
• The dough should be like the puri dough.
• Make larger chapathi and you get bigger kajalu.
• I used two chapathies one over the other. You can use three or even one chapathi.
• Making the sugar syrup and kajalu should be done simultaneously.
• If the sugar syrup is made before hand, add a few drops of lemon in it so that the syrup do not crystallize