Tapeswaram Kaja

Mix the ghee and rice flour to form a paste and set aside. Also make a syrup with sugar and water, remove from heat just before it achieves a single string consistency.

Make small balls from the dough and make a very thin chapati (make them as thin as possible) and keep aside. Make three or four chapatis in the same manner.

Take one chapati and spread the rice flour and ghee paste on it, keep the second chapati on top of it and apply the paste on the second chapati, now place the third chapati on top and aply the ghee and rice flour paste. (This means you have to make layers with chapatis spreading the rice flour and ghee paste in between the chapatis.)

Fold it like a mat and roll it, then cut into 1 inch pieces and lightly roll to make them little flat (don't press hard other wise the inner layers will stick together and they don't open when we fry them in the hot oil).

Heat oil in a deep frying pan, first heat the oil in a high flame then reduce the heat to low and drop the kajas one by one slowly into the hot oil. Fry the kajas till they turn golden in a low heat.

When they turn into a nice golden color, remove them from the oil and drop the kajas immediately into the sugar syrup. Let them sit in the syrup for five minutes then remove them from the sugar syrup.

Store these 'Tapeswaram Kajas' in an airtight container. These kajas will stay for ten days but when eaten fresh they taste wonderful.