KAJA BOLI

KAJA BOLI


This receipe, is usually prepared during Diwali and other special occasions. And it is my one of my favourite sweet.

INGREDIENTS:-

FOR MAKING KAJA ....

Maida / All purpose flour = 1kg

Rava = 100gm

Salt = 1/2 tsp

oil/dalda/ ghee = 50ml

Water = for kneading the dough (like poori dough)

Oil for Deep frying


FOR SUGAR SYRUP:-

Sugar = 1.5 Kg

Heat a kadai, and add sugar with little water and allow the sugar to boil, to obtain kambi padham or Sticking stage ( Click here forSugar syrup stages ).


METHOD:-


In bowl, add maida, rava, salt and mix well. Add the melted ghee and mix well. Add water little by little and knead pthe dough as we prepare for Pooris.
Set aside the knead dough for 15 minutes.

In the meantime, prepare the sugar syrup.

Also, Heat oil in a separate kadai for deep frying kajas.

Now, take a lemon sized ball of the dough and flatten thinly...




Now, roll and cut into small equal pieces...




Now, take one piece , and press it in center and flatten( not thinly). Fold it to semi circle, and again fold it to obtain a cone shape. Slightly press the cone shape with the rolling pin.




Now, Kajas are ready for frying.

Fry the kajas, as we fry pooris...


Immerse in sugar syrup, immediately after frying, but after taking from jeera, keep kaja bolis separately in a plate, so that they may not stick with each other.


Tasty kaja bolis are ready... Tastes better, when it is cooled down to room temperature...