Kajas bring back memories of festive mornings when the kitchen filled with the smell of warm ghee and sugar. This traditional sweet takes a bit of time, but the process is relaxing once you get into the rhythm of rolling and folding. Each piece reveals delicate rings on the sides after frying, which makes them look like you spent hours in a professional kitchen.
The combination of crispy layers and sweet syrup creates a texture that feels indulgent without being too heavy. I usually make these when I want to surprise guests with something homemade that looks more complicated than it actually is.
About the Recipe
This recipe walks you through making Kajas from scratch using pantry staples you probably already have. The dough comes together easily with maida, curd, and just a touch of sugar. What makes these sweets special is the layering technique where you stack rolled chapathis with a Bengal gram paste, then fold and cut them to create those signature rings.
The frying makes them into golden, crispy spirals before they take a dip in warm sugar syrup. They soften slightly but keep enough crunch to make each bite interesting. If you have made layered parathas before, you will recognize some of the folding techniques here.
Why you will love this recipe
These sweets reward you with a beautiful presentation that makes them worth the effort. The layers stay distinct even after soaking in syrup, which gives you that satisfying flaky texture in every piece. You can prepare the dough and even shape the pieces ahead of time, then fry them fresh when you are ready to serve. The Bengal gram flour paste between layers adds a subtle richness that balances the sweetness.
I find the folding and cutting part almost meditative, and the whole house smells wonderful while they fry. They store well for several days, so you can make a big batch and enjoy them throughout the week without them losing their appeal.
Kajas
Cooking Tips
Keep the dough slightly firm rather than soft so it rolls out thinly without tearing. The oil and Bengal gram flour mixture should spread easily but not drip, which helps create distinct layers. When rolling the stacked chapathis, use plenty of maida for dusting to prevent sticking. Fry on medium heat so the layers cook through and turn golden without burning on the outside.
The sugar syrup needs to reach half string consistency, which means a drop between your fingers forms a short thread when pulled apart. Keep the syrup warm while frying so the Kajas absorb it evenly.
Serving and Storing Suggestions
This recipe makes about twenty to twenty five pieces depending on how thick you cut them. Preparation takes roughly ninety minutes including rolling, folding, and frying time. Serve Kajas at room temperature as a dessert after a meal or with afternoon tea. They pair nicely with hot masala chai or filter coffee.
Store them in an airtight container at room temperature for up to five days. If they dry out slightly, you can brush them with a little warm syrup to refresh them. Arrange them on a platter with a light dusting of powdered sugar if you want a festive presentation.
Similar Recipes
- Chirote
- Badusha
- Shankarpali
- Gulab Jamun
- Jalebi
Nutrient Benefits
Kajas provide quick energy from the maida and sugar, which makes them a good choice for active days or festivals when you need sustained fuel. The curd in the dough adds a bit of protein and helps with digestion. Bengal gram flour contributes fiber and plant based protein, which adds some nutritional value beyond just the sweet syrup. Ghee contains fat soluble vitamins and adds richness to the fried layers.
Because these are deep fried, enjoy them in moderation as an occasional treat rather than an everyday snack. Sharing them with family and friends makes them feel even more special.
Kajas
Ingredients
- 2 cups Maida
- 2 tbsp Bengal gram flour
- 1/2 tbsp Curd
- 1 tsp Sugar
- Oil and Ghee (for frying)
For sugar syrup
- 1 1/4 cup Sugar
- 3/4 cup Water
Instructions
- Sieve maida and mix with 1 tsp sugar and curd.
- Sprinkle water and knead to a smooth dough.
- Mix enough oil with bengal gram flour. Oil and flour mixture should easily spread when smeared.
- Make big balls out of maida dough.
- Roll out into very think chappathis using more maida for dusting.
- Apply oil, flour paste evenly on top of each chapathi.
- Prepare a pile of five chappathis keeping one on top of another.
- First fold one end to about 2 inch width. Flatten the folded portion and continue folding in this manner to look like a flat roll.
- Cut 1 inch pieces from the flattened roll.
- Press it on top with rolling bin. The inner rings should remain at the sides.
- Prepare like this from all the balls.
- Prepare sugar syrup of half string consistency.
- Remove from fire and keep it warm.
- Heat oil and deep fry few kajas at a time till golden brown.
- Put it in the syrup and allow it to soak till next batch is fried.
- Arrange on a flat plate to dry.
- If more syrup is left over, pour it over kaja.
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Frequently Asked Questions
Can I use whole wheat flour instead of maida?
Whole wheat flour will make the Kajas denser and less flaky. Maida works best because it creates those delicate, crispy layers. If you want to add some whole wheat, try replacing only one fourth of the maida and see how the texture turns out.
What is half string consistency for the sugar syrup?
Half string consistency means when you dip a spoon into the syrup and let it cool slightly, a drop between your thumb and finger forms a short thread when pulled apart. It should not be too thick or the Kajas will become hard after soaking.
Why are my Kajas breaking while rolling or cutting?
The dough might be too soft or you may need more dusting flour. Make sure the dough rests for ten to fifteen minutes before rolling, which helps the gluten relax. Press gently with the rolling pin when flattening the folded roll before cutting.
Can I bake these instead of frying?
Baking will not give you the same crispy, flaky texture that defines Kajas. The deep frying is essential for creating those golden layers and the right crunch before they soak up the syrup.
How long should I soak the Kajas in syrup?
Soak them for about three to five minutes while you fry the next batch. They should absorb enough syrup to taste sweet but still maintain some crispness. If you leave them too long, they will become soggy.
