Somehow I feel that kids these days don’t really give much importance to what a festival dress would mean. Each of them get about 3 – 4 dresses and that really makes it very regular. At least the feeling that it’s a new dress makes them very excited. Another thing that I noticed on the Diwali eve on the roads, was the fact that almost everybody were seen in new cloths. It was rather interesting factor. What with the insistent rains, it was a scene with everybody trying to cover themselves best.
Another interesting topic will be the movies that get released for the Diwali. Two high budget movies got released and we are waiting for the reviews to come in. Hubby dear is waiting for the booking to be opened, which may not be for another two weeks or so. We are not movie buffs but try to watch movies if they turn out to be interesting.
Taking these mini Kajas were good as nobody has to share or break this delicious sweet. Just pop into your month to enjoy!
The recipe is very much the same as the Bombay Kaja. Only difference is the way you make it. Unlike the Andhra Kaja, where about 3 -4 layers are stacked and then rolled out, this is made with a single layer rolled out and then made.
Same as how Bombay Kaja is made.
Maida – 1 & 3/4 cup
Baking Soda – a pinch
Ghee (solid and firm) – 1 tbsp
Rice flour – 2 tbsp
Ghee – 2 tbsp
Oil for deep frying
Sugar – 1 & 1/4 cup
Water – just enough to cover the sugar
How to make Mini :
For the dough:
Sieve the maida with baking soda in a wide bowl. Add the ghee and rub well. Slowly add water and knead to a stiff dough. Let it rest for a while with a wet cloth. By the time we got back to the dough, it was almost 15 – 20 mins.
For the pathir:
In a bowl, add the rice flour and ghee, beat well. When you add more ghee it becomes more flaky.
For the Sugar:
Add the sugar with just enough water to cover. Heat it till the sugar melts. If there are any impurities, remove. Then continue cooking to rolling boil. After 5 -7 mins, take a drop and check if it’s reached 1 thread consistency. When you touch between thumb and index finger, you should get a single thread. Switch off the flame.
Rolling out the dough
Divide the dough into equal balls. Take one ball, cover the rest with wet cloth.
Dust the dough well and using a rolling pin, roll out to a medium thickness discs the size of a regular chapati. Spread the pathir all over the surface. Then starting from one side, roll inside as you get a rope. Press well to make sure the rope doesn’t get off.
Then cut into small pieces. Again press these small pieces into a slight longer size using a rolling pin, as shown in the picture.
Have everything ready for frying together.
Heat a kadai with oil. When the oil gets hot, simmer. Add the rolled out kaja and cook on both sides.
When it turns colour and cooked on both sides, drain using a spatula and put into the sugar syrup. Let it be for 5 mins, remove to another plate.
This variety of Kaja doesn’t require resting time. Make the kajas into small shape so that it’s easy to make and giveaway.
If you add little more ghee for the pathir, the kajas will be more flaky.
If the sugar syrup gets thick, you can add little more water, bring to boil. Make sure the syrup is thick.