KAJADA SWEET (South Indian bakery snack)


This is a sweet snack crispy outside,and a cake

like texture inside . A quick dish,to be served at

tea . This can be made and stored too.Fried like

Donut , and the authentic ‘Kajada ‘should have

cracks on the top .

Expert hands make this to get cracks to

resemble a flower .

Well, I tried this for tea today . The taste is like

a tiny muffin but crispier .

Let’s get into the recipe now

INGREDIENTS

1 cup all purpose flour

2 tblsp.semolina

2 tblsp rice flour

1/2 cup powdered sugar

1 egg beaten well

2 tsp curd

1 tblsp heated ghee/butter

Milk / water for binding

A pinch of baking soda

a pinch of salt

1/2 tsp cardamon powder/ vanilla essence

Oil for frying

METHOD

Mix all the ingredients together . The result will

be a sticky dough .

Cover the dough, and allow to rest for 20

minutes .

After the resting time,grease the palm of your

hands and make individual ball like portions.

Deep fry on a medium flame till golden brown

and crisp .

Enjoy the simple, and delicious snack at tea,

and post in your comments!

CHOCOLATE BADUSHA


Badusha/Balushahi or oriental donuts is akin to

donut excluding yeast. I have posted the basic

recipe of this sweet with a variation of coconut

in my previous posts!

Now ,today I present to you my recipe of

chocolate badusha .

INGREDIENTS

2 .5 cups of all purpose flour

2 -2.5 tblsp cocoa powder

1/2 tsp baking powder

1/4 tsp. baking soda

a pinch of salt

4 tblsp melted butter

Water/ milk to bind to a dough

For the syrup

3-4 cups sugar

1/2 -1 cup water

1/2 tsp. cardamon powder

A pinch of grated nutmeg

A small piece of alum/a drop of lime juice ( to

prevent crystallisation )

1 tsp ghee ( optional) to add after the syrup

is done.

METHOD

Mix the flour with baking powder , soda,salt .

Add the melted butter ,and enough water to

bind to a soft dough and set aside for thirty

minutes.

Prepare the syrup till slightly thick .

Make tiny portions from the prepared dough.

Make a thumb impression on each portion and

fry in oil till golden brown

Drop in the prepared syrup . Allow to coat well

for few minutes . Garnish with almonds or any

nuts of your choice.

You can add grated chocolate and desiccated

coconut for a variation

Method for syrup

Add all ingredients except ghee and cook till

thick. Add ghee.

Add fried badushas .

Try this and send in your valuable comments!

JANGRI


Jangri and Jilebi are two types of sweets which look alike, and the method of making

is also the same.

Both are filled with juicy syrup . The only difference is that jangri is made with

ulundhu/ urad dal ,and jilebi is made with all purpose flour.

In the process to make jangri , minimum 2 hours is enough to soak the lentils , whereas

to make jilebi you have to mix the batter overnight to ferment.

Both are fried sweets dipped in sugar syrup.

If you want the nutritious one, the pick is the jangri.

Anyway , no sin in indulging at times 😀.

Now , I think all is clear about differences of these two sweets and now I will be moving

in to the recipe

INGREDIENTS

400 gm urad dal/ ulundhu

3 tsp. rice flour

2 tsp. corn flour

a pinch of salt

a pinch of baking soda ( optional)

Kesari color

Oil for frying

 

For the syrup

500 gm sugar

1 cup water

1/2 tsp cardamom powder

A little kesari color

METHOD

Wash and grind the dal with minimum water fine like for ulundhu vada.

Mix in the rest of the ingredients.

Heat the oil in a shallow frying pan ( easy to make swirls).

Pipe directly in the oil ( medium heat)with a piping bag (make a tiny cut or prick with

a skewer).

The fried jangris should be crisp not browned. Add to syrup for 3-4 minutes .

You will see the syrup filling the jangris.

Remove and place on a plate .

You could drizzle some syrup after you prepare all the jangris .

For the syrup

Heat the sugar syrup with the ingredients to

a 1 string consistency.( not thick / thin).

Add 1/2 tsp. Lemon juice to avoid crystallisation of the sugar .

Once ,you get desired consistency add a tblsp of ghee to the syrup.

Note: The syrup should be hot when you drop in each batch of fried jangris.

You could heat the syrup only if it get’s cool.

Do try and post in your comments and suggestions .

ROSE SURYAKALA (WITH ROSE PETALS)


I’m happy and excited to share this recipe with you as, this is my own innovation!

It’s very.. yummy ( don’t mind the shape of the crinkles in the photo as it was a rush job) .

My rose plants are in full bloom these days,and the paneer pinky rose was bowing down

to it’s weight .

So this is how I got the idea from. Trust me,when I get an idea I have to do it

immediately,and I picked these flowers in the rain.

Well, all the pain up to the terrace was paid , the sweet was awesome.

So, do try this and let me know your comments and suggestions!

The sweet got it’s name SURYAKALA as it was shaped like the sun .

The outer cover is made with all purpose flour and ghee, and the filling is usually made

with Khova/ mawa with a generous amount of nuts ,fried and dipped in sugar syrup.

My version of change was the filling.

So let’s get into the recipe now

INGREDIENTS

For the dough

250 gm flour

1/4 tsp baking powder

75 gm-100 gm ghee / butter

A pinch of salt

a pinch of kesari color (optional)

1/2 cup water

Oil for frying

For the filling

125 gm khova/ mawa

1 cup sugar or to your taste

1/2 tsp rose water

A handful of rose petals

Cashewnuts, walnuts, nuts of your choice chopped

A little cardamom powder

METHOD

First make a firm dough with all the ingredients listed. Cover and set aside for few

minutes.

Divide portions in a way that two circles make one sweet. The top and bottom layer.

 

For the filling

Mix all the ingredients listed together.

For the syrup

1/2 cup sugar

1/4 cup water

A pinch of dry ginger powder

Kesari color

Heat all together to get a 1 string consistency syrup

Final combining

Roll out each portion into tiny circles.

Keep the filling on one circle , and cover with another rolled dough.

Seal the edges , and pinch to make designs.

Fry in oil till light brown and add to sugar syrup . Remove immediately and allow to dry .

Sprinkle with nuts or silver vark.

( featured image shows a sweet cut in half to view the filling )