Chitti Kajalu is the mini version of the Kaja, an Andhra Special deep fried sweet made during Deepavali.
We started the Deepavali Sweets and Savories this weekend and since Amma always has the tradition of making sweets first, she made this quick bites before starting the savory preparation.
The proportion she used for these Chitti Kajalu is different from her traditional recipe for making Kaja. These are quick to make as well as we only rest this for 10 mins and within 30 mins the whole batch is done. Talking about Kajas, we have made Bombay Kaja, another version of Mini Kajas as well.
Konda loved it so much that she was popping these when she started on it. As I had said, though these sweets are not your accepted ones for Bite Size Appetizers, I decided it makes life easy too when kids enjoy these not so sweet snacks in between meals.
Chitti Kajalu ~ Mini Kajas
For Chitti Kajalu
1 cup All Purpose Flour / Maida
2 tsp Butter
A Pinch Salt
Water as required
For the Sugar Syrup
1 cup Sugar
1/2 cup Water
Cooking Oil for Deep Frying
2 tsp Butter for greasing
How to make Chitti Kajalu
In a bowl, take the flour along with butter, salt and mix well.
Slowly add water, starting with 1/4 cup and knead well.
Knead to a stiff dough and let it rest for 10 mins.
Once done, divide into two balls.
Dust well and roll one ball into a disc of 6 inch diameter.
Grease butter on top and from one end, tightly roll inward to form a tightrope.
Using a serrated knife, cut into small half inch pieces.
Using a rolling pin, slight press on the side where you can see the layers.
Frying the kajalu
Heat a kadai with oil and reduce the flame to low medium.
Drop in the kajas and cook over medium flame, till it’s cooked on all sides.
Making the Syrup
In a nonstick pan, take the sugar along with water. Melt the sugar and make a thin syrup.
Soaking the Kajalu
Once the kajas are deep fried, drop into the sugar syrup and let it sit for 10 to 15 mins.
Remove once it absorbs the syrup.