Come Diwali,I start fantasizing about all different kinds of sweets which I can experiment. Khaja or Kaja or Kaaja also popularly known as 'Bombay Kaaja'. Kaaja is not a very famous sweet which not many sweet shops sell nowadays.When I was attempting to make it,I felt that this sweet is so simple to make and has an old world charm to it,as its does not look very fancy.But when you dig into it,it just melts in your mouth.
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| Bombay Kaaja |
Ingredients:
Maida /All purpose Flour - 1 cup
Sugar (Powdered) - 1/4 cup
Salt - a pinch
Rice Flour - 1 tbsp
Ghee - 2 tbsp
Oil - to deep fry + 4 tbsp
Method:
1.In a bowl,take all purpose flour, salt and 4 tbsp of oil and mix well with your fingers till it forms crumbs.
2.Sprinkle some water and knead to form a soft dough.
3.Rest the dough for half an hour.
4.Mix the rice flour and ghee(melted) in a small cup till it is combined well.
5.Divide the dough into five small balls.
6.Roll all the five dough balls into thin pooris.
7.Take one poori and apply the rice flour and ghee mixture and spread it all over with help of a flat spoon,
8.Place the second poori on top of the first poori and again apply the rice flour and ghee mixture.
9.Repeat this for all the pooris.
10.Now take the rolling pin,and gently flatten all the pooris.
11.Roll the pooris tightly to form a cylinder.
12.Cut the cylinder into small portions of half inch thickness.
13.Gently press each portion and flatten the same.
14.Heat oil in a pan, and on low heat fry the flattened cylinders till golden brown.Do not use hot oil for frying the kajas.
15.Directly put the hot kajas in powdered sugar and coat them properly.
16. Yummy hot 'Bombay Kaja' is ready to serve.
Note: Instead of coating with powdered sugar,you can also dip the kaja in warm sugar syrup(one string consistency).Immerse and drain the excess sugar syrup.
