Madatha Kaja/South Indian Sweet rolls
Ingredients2 cups All purpose flour(Maida Pindi)
4 tbsp rice flour(Biyyam Pindi)
2 tbsp + 4 tbsp melted butter(Neyyi)
Pinch of baking soda
Oil for deep frying
For Sugar Syrup5 cups Sugar
3 cups water
couple of pinches of cardamom powder(Yalukkaya podi)
MethodIn a large bowl mix all purpose flour, 4 tbsp melted butter and baking soda. Once the butter is well incorporated into the flour add little water and mix the flour and make a dough like chapati or poori dough. Cover with damp cloth and set aside for 15 to 20 minutes.
Now clean the surface and divide the dough into four equal parts. Keep some all purpose flour by the side for dusting. Now roll each dough ball into thin round chapathi. Once each chapathi is rolled cover it with damp cloth and set aside.
Meanwhile take the sugar and water in a pan and make sugar syrup. Make sure the syrup is not too thick and not too thin. The consistency should be just below single thread consistency(220F on candy thermometer). Turn off the heat. Make sure the sugar syrup is little more than warm by the time the kajas are ready.
Now heat oil in a deep pan. The oil should not be too hot. If you drop a pinch of dough it should raise to the top very slowly. If now add more oil to the pan to bring down the temperature of the oil. Now add in the rolled out kajas slowly to the oil. Do not overcrowd the pan. Fry the kajas till golden brown. Once they are golden brown take them from the oil and drop them immediately into the sugar syrup. Let them sit in the sugar syrup for 5 minutes. Take them out the syrup and set them onto a plate. Continue the process till all the kajas are fried and soaked in syrup.