INGREDIENTS

• 1 ^1/2 cups refined wheat flour
• 2 tablespoons rice flour
• 2 cups sugar
• 5 tablespoons butter
• 1 pinch baking soda
• Clarified butter (ghee) for deep frying
• 1 cup water

Method:

• Mix flour, 2 tablespoons of butter, and baking soda along with a little water to make a soft dough. Let stand for 15 minutes. Knead dough ball until soft (about 10 minutes). Divide dough into lime-sized balls. Set aside.
• In small bowl, mix well 3 tablespoons softened butter and rice flour.
• Roll out each dough ball. Spread 1 teaspoon of rice flour mix over top surface of dough and roll it up closely. Cut each lengthwise into 1-inch-wide pieces. Take each piece and stretch it along its width to about 1 1/2 inches.
• Heat sugar with 1 cup water and stir until sugar dissolves and syrup looks thick. It should stretch a little and be sticky when touched. Remove syrup from heat.
• Heat ghee in a heavy pan on medium heat until it is hot, but not smoking. Add a batch of dough pieces and fry over low heat until golden yellow.
• Remove from heat and immediately add to the syrup. Stir gently a few times so that the kajas are well coated with syrup. Leave to coat until next batch of kajas have been fried and are ready for syrup. Take previous batch out and place them on a plate to cool.