Kakinada Khaja

Ingredients:
1 Kg All Purpose flour/ Maida
200 gms Vanaspathi Dalda
Cooking Soda a pinch
1 & 1/2 kg Sugar
1 tbsp Maida for dusting
3 tsp Gram flour

Preperation:

For the dough:

1. Shift Soda along with the flour in a wide bowl. Add the dalda, Gram flour and crumble well. Then slowly add water and knead to a pliable dough. It should be of medium softness and not to stiff. Knead till you get that smooth texture on the dough.
2. Cover the dough a wet muslin cloth and let it rest for 1/2 hour. Then knead again and divide to 6 equal size balls.

For the Sugar Syrup

1. Meanwhile, have the sugar melting over a pan.
2. Remove scrum if any, then bring it to a boil.
3. Cook till you get a consistency of one thread.
4. This you can confirm, by touching the syrup with your thumb and index finger, when you move, you will find one thread forming. Switch off the heat and cover with lid.

For Making the Kaja

1. Roll the ball into string as you would do when making puris. You will get a thick rope. Refer Viji's poori post to know how the roll will look. Using a knife, cut into 1" thick pieces.
2. Turn to the thick side and press straight into a Oblong shape.
3. Heat a kadai with oil. Since the dough is mixed with Vanaspathi, it does not absorb much of oil. Once its hot, drop in the rolled out kajas gently and cook in sim. The entire batch has to be fried in sim, so add enough to cover the oil. Turn to the other side to cook evenly.
4. Once they are done, drain the kajas and drop them into sugar syrup. Gently press in so that , it soaks the sugar. Let it soak for 2 - 5 mins, then remove and spread for it to cool.
5. Fry all of them the same way and allow to cool before storing them.