Madata Kaja
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Ingredients
| Ingredients | Quantity |
|---|---|
| Maida | 1 Cup |
| Sugar | 1 1/2 Cup |
| Oil | As Required |
| Baking Powder | 1/2 Tbsp |
Servings
| Serving | 30 Pieces |
|---|---|
| Preparation Time | 15 Mins |
| Cooking Time | 20 Mins |
Method
Add the all purpose flour, baking powder to a bowl and mix thoroughly with oil. Knead well by adding little bit of water until you get roti/chapati dough consistency. Leave it for 15 minutes..
Dissolve the sugar in water, and boil it under medium heat for about 15-20 minutes to make a light syrup. Keep stirring and checking in between. Make sure the syrup is not too thick, or else it will form crystals. It should be little thicker than gulab jamun consistency. (took me 20 minutes under medium heat). Keep it aside.
Do poori size balls with the dove. Roll out pooris
Arrange all pooris one by one on each top of it by sprinkling little maida flour. Sprinkle some more dough on top, cut uneven edges and roll it over firmly like a tube. Wet the edges of the roll to stick together.
Cut the roll horizontally, into 1 inch pieces.
Now take each piece, give it a mild press with the roti stick one more time. 
Heat the oil, and deep fry under medium heat. Do not fry under high heat, or else kajas will won’t cook inside the layers.
Dip them instantly in the sugar syrup, soak for about 30 minutess and drain.
Recipe Tips
- It can be stored for a week.
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