కాజాలు: Kaajaalu- Sweet fried pastry rolls

INGREDIENTS:

1.Maida /Plain flour/Multi purpose flour.....1/2 cup

2.Oil......................................................................for deep frying.

3.Sugar..................................................................1/2 cup

4.Water.................................................................enough to make dough, also for syrup.

5.Few cashew nuts, or khoya.............................make into powder.

6.ghee and unsalted butter....................................2 tbl sp.

7.Rice flour.............................................................1/4 cup.

8.Cooking Soda.......................................................1/4 t sp.

METHOD:

1.Heat 2 tbl sps ghee. Make powder of cashews nuts.

2.Sieve maida / plain flour along with cooking soda. mix cashew powder/khoya, put hot ghee in to the flour, rub it with fingers. keep making it till they look like crumbs.

3. Add water little by little while mixing with fingers. The dough must be fine and tight. it should be able to roll out easily.

4.Keep this dough aside for 1 hr.

5.Beat the unsalted butter fine and smoothy.

6. Take the dough and make equal number of balls. all should be rolled out into big rotis in normal thickness.  

7. Now take one ball, make roti and spread the beaten butter on top of it and sprinkle dry rice powder. keep the next roti on top of it. Again spread butter, sprinkle dry rice powder. now all together roll out into a bundle tightly. as you are rolling keep applying little butter. then cut them into 1/2 thickness as shown them in the photo. they look layered khajalu in raw. keep them aside till oil gets hot, ready.

8.Take a heavy bottom vessel put sugar and water and keep it on stove to make syrup, keep stirring. The syrup  must be in one thread consistency.

9. After syrup is ready, take a pan with oil for deep frying. heat it.

10. When oil is hot put the cut and kept ready khajalu, few at a time. fry and take them in slow fire, with out turning color. This is a single fry. do, all this way and then, fry them for second time. Fried well, take out as they turn into light brown in colour.

11. Put them in the ready hot syrup, mix them in  as all can get syrup into them.

12. Remove khajas from syrup, keep them separately in a plate. They should not touch to one another. let them dry.

13.When  all are dried, store them in a container. They stay at least for fifteen days. 

14.These are famous in coastal Andhra. specially Kakinada area.

15. They are tasty and good to serve for the guests.