- Maida – 250gms
- Rice Flour – 75gms
- Water – 195gms (To Knead Dough)
- Ghee + Vanaspati (Or Oil) – 45gms
For Sugar Syrup:
- Sugar – 250gms
- Water – 125gms
Spread maida in a plate or on a news paper and dry under sun for an hour. For those who do not have the facility of drying under sun, use microwave oven option as mentioned here. Spread maida in a microwave safe plate or a paper plate and heat on high power for one minute. Stir the hot maida and again heat on high power for 30 seconds. Cool and sift the flour.
Spread rice flour in a plate or on a news paper and dry under sun for an hour. For those who do not have the facility of drying under sun, use microwave oven option as mentioned here. Spread rice flour in a microwave safe plate or a paper plate and heat on high power for one minute. Stir the hot rice flour and again heat on high power for 15 seconds. Cool and sift the flour.
Mix ghee+vanaspati mix with rice flour and keep it aside.
To the sifted maida add water slowly and make dough (Not too soft and not too hard dough). After resting for one hour, the dough becomes soft---so make dough which is neither too soft nor too hard. Cover the dough with a wet cloth and keep it aside for 30 minutes to one hour.
Knead dough and divide it into 10 equal portions. Shape each portion into a smooth round ball. Roll all the balls into slightly thick rotis. If rotis are rolled thin, the layers may break while frying in oil. Take a roti and spread some rice flour mixture with fingers. Applying rice four paste with fingers ensures that the paste is smoothly spread on the roti without any lumps. Spread another roti on the paste applied roti and press lightly to stick. Repeat the process of applying rice flour paste on the second roti. Place another (Third) roti on the second roti and lightly press. Starting from one point, roll the prepared roti into a tight roll. Cut the roll into one inch thick pieces. Take a piece and roll slightly on the piece using a rolling pin to flatten the piece. Similarly press all the cut pieces with rolling pin and keep them aside covered under wet cloth. Repeat the process of applying rice flour paste on the rotis and rolling them and cutting the rolled rotis into pieces and flattening each piece using a rolling pin.
Take sugar in a bowl and add water and mix. Place the sugar bowl on stove and cook the mixture stirring till syrup reaches one thread consistency that is 110oC on a candy thermometer. Keep the syrup warm.
Heat a pan and add oil to it. When oil is hot lower the flame and drop sufficient pieces and fry stirring carefully. After a minute increase flame to medium and fry the pieces stirring till they turn golden in color. Observe the layers formed in each piece---layers are formed because of the ghee mixture in the rice flour paste and each layer would get fried to a crispy texture because of the rice flour. When these fried pieces are dipped in sugar syrup, the syrup enters into these layers and it tastes heavenly.
After frying the pieces, dip them in warm sugar syrup turning well to coat each piece well with sugar syrup. Then place the sugar coated pieces separately in a plate and allow them to dry fully. Once the sugar coating is dried on each piece they are ready to be stored and served.
Points To Remember:
Make a dough which is neither too soft nor too hard---after resting the dough for one hour, it becomes soft---so be careful in making the dough.
As a variation, rice flour may be replaced with corn flour or some extra maida itself---flour is used to separate layers.
Another method of making kajalu (Commercial Way) is given below:
Take maida and add ghee mixture and mix till all the ghee in well incorporated into the maida. Then add water and make dough.
Roll the entire dough into a big rectangle on a table or a clean floor using dry flour. Dusting flour (rice flour/ corn flour/maida) roll the rolled big roti tightly and spread the roll with hands using dry flour. Then cut the enlarged roll into thick slices and press each slice with a rolling pin. Fry these pieces till they turn golden in color and then dip them in sugar syrup to soak syrup.
As ghee mixture is added in the flour and rolled the flour (rice flour/ corn flour/maida) sprinkled while rolling would stick easily. Following this method ensures that the rice flour paste (which we have applied in the earlier version) would not come out and settle down at the bottom of the pan in the oil.
If rice flour is grainy then it would come out once layers start separating from pieces whereas if rice flour is smooth as that of corn flour texture then the ghee in the rolled dough absorbs the rice flour. Often store bought or rice flour ground using mixer grinder is slightly grainy only. In such cases it is better to avoid rice flour and use corn flour or maida.
Layers are formed because of the ghee mixture in the rice flour paste and each layer would get fried to a crispy texture because of the rice flour---so use any flour like rice flour/corn flour/ maida. When these fried pieces are dipped in sugar syrup, the syrup enters into these layers and that is how these mouth-watering kajalu are made.
These kajalu taste excellent when they are warm with the syrup oozing---however they taste good when the syrup is dried also.