Tapeswaram Kaja | Madatha Kaja
Servings 15
Ingredients
- 1 cup Maida or All purpose flour
- 1/4 cup Butter
- 1/2 tsp Baking Soda
- 1 cup Sugar
- 1 1/2 cup Water
- 2 Cardamom
- Oil to deep fry
Instructions
- Take a cup of all purpose flour or maida, baking soda in a bowl and mix well.
- Heat butter and pour on to the flour.
- Mix well with out adding water so that butter and flour mixes well.
- If required add little water and knead the dough. Cover the dough with wet cloth and keep aside for 30mins.
- Take a portion of a dough and roll it with a rolling pin like chapati. Slightly sprinkle the flour and make chapati as thin as possible.
- From one end start folding it, sprinkle flour on the dough and roll it tightly so that when we fry the kaja we get nice layers.
- At the end wet the dough and roll it completely. Roll the chapati by pressing gently to tighten the roll.
- Cut into small pieces.
- Now take each pice and press vertically with an index finger or with rolling pin.
- Meanwhile take a take 2 cups of water in a vessel, add sugar and boil for 5 mins.
- Add cardamom powder and keep stirring. When the sugar syrup becoming thick and forms a string. Sugar syrup is ready now switch off the flame.
- Heat oil in a frying pan or kadai.
- When the oil is heat, drop the kaja one by one.
- Fry the kaja's slowly on a low flame till kaja's turn crisp and golden on all sides by tossing now and then.
- Drop the fried kaja's into the sugar syrup and keep them for 5mins and take out from the sugar syrup.
- Tapeswaram or madatha Kaja is ready with nice crisp and golden color. Serve hot or cold.
