Recipes
Kaja Sweet Recipe
Prep Time | 20 min |
Cook Time | 30 min |
Servings |
people
MetricUS Imperial
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Ingredients
Filling
- 2 tbsp Rice flour
- 2 tbsp ghee [clarified butter]
- 2 tbsp Almonds and pistachios [grated]
Sugar Syrup
- 1 cup sugar
- 1/2 cup Water
- 1 tbsp Rose essence or green cardamom - 3 or green cardamom powder - 1 tsp
Ingredients
Filling
Sugar Syrup
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Instructions
- Sieve Maida/ All purpose flour without lumps.
- In a bowl add Maida, ghee, milk and salt mix well.
- Then add water slowly to make the soft dough.
- Cover the bowl with cotton cloth then leave it for 5 min.
- Sprinkle flour, place the dough on chapathi stone then roll out into large thin chapatti.
- In a bowl add rice flour & ghee mix well. Then add grated almonds and pistachios gently mix & keep aside.
- Add rice flour mixture then spread evenly all over the chapatti.
- Then fold the chapatti tightly then cut into diamond shape.
- Then take each piece & gently press or roll out.
- For sugar syrup:- Add water & sugar in a pan mix gently & let it dissolves.
- Then add cardamom & let it boil & leave it for 7 min for string consistency then cut off heat.
- Heat oil & ghee or vanaspati in a pan, deep fry on medium hot oil.
- Once fried flip over & cook another side.
- Once balls turned golden brown & crispy take it out. Drain on an absorbent paper.
- Immediately place in to the sugar syrup & leave it for 2 min. Then take it out & cool it in room temperature.
- Once sugar syrup fully absorbed & totally dried store it in an airtight container & use within 10 days