Khajalu

Ingredients :

maida : 2 cups

ghee/clarified butter : 2 tbsp

salt : a big pinch

sugar : 2 cups

oil : for deep frying

cardamom : a pinch

edible camphor : a small piece

soda : a pinch

First take a big bowl and seive the maida so that no lumps are present. Put in the salt, soda, one tsp oil and water to make a soft dough like the chapati dough. Keep covered for about 15 min. Now roll out a big chapati with the dough. (Can be done on the table or counter top.). Spread the ghee on the chapati and sprinkle some sugar and flour on it. Now roll the chapati like a mat. Cut it into small pieces lenghtwise and just press them with hand. Do not press too hard or the layers get stuck.

Take a wide mouthed pan and put the sugar in it. Pour one cup of water and bring it to a boil. The syrup should attain one-thread consistency. Put in the cardamom and camphor. Switch off the stove.

Now place another pan on the stove, pour the oil and heat it. The oil should be medium hot. Drop the pieces one by one and fry till they attain a brown color. Take them out on a paper towel and drain the excess oil.

Put these into the sugar syrup and keep mixing till all the syrup is absorbed by the khajas. Note that the syrup as well as the pieces should not be too hot as the dish gets spoiled while dipping. They should be warm not hot.

Serve after the syrup is absorbed completely.