Thursday, October 23, 2014

Madata Kajalu or Tapeswaram Kajalu

Happy Diwali to all of you :)

Madata kajalu are very popular in Andhra and they are also called Tapeswaram kajalu. Tapeswaram is a village in East Godavari district of Andhra Pradesh and is famous for this sweet.
Let's see how to make them.

What you need:

For the Dough:

Maida or all purpose flour-4 cups
Baking powder or cooking soda-a pinch
Hot ghee-3 tablespoons

For dusting:
Bengal gram flour (besan)-1/4 a cup
Ghee-3 tablespoons

For the syrup:
Sugar-4 cups
Cardamom powder-1 teaspoon
Lemon juice-1 teaspoon

Oil for deep fry



  1. Sieve the flour into a large bowl and add baking powder, hot ghee and mix it well. Make a soft dough (like poori dough) by adding water a little by little.
  2. Cover it with a wet cloth and leave it for half an hour. Kneed it well and divide the dough equally into four balls.
  3. Roll two balls into big circles (not too thin) using a rolling pin and on one circle, apply the ghee and sprinkle the gram flour over the surface.
  4. Cover it with another circle evenly and start rolling it upwards like a mat. You can refer to the picture. At the edge, wet with water and close firmly.
  5. Now cut the tube into one inch pieces using a knife and keep aside the two uneven edges (from the top and bottom of the tube). You will see layers from the side view of each piece.
  6. Press lightly on the top of each piece with your finger or rolling pin. Do not press them too hard, otherwise the shape will be ruined.
  7. Boil the sugar in a heavy bottomed vessel and make a syrup of one string consistency. Add the cardamom powder and lemon juice to it and turn off the stove. Cover it with a lid.
  8. Heat the oil in a pan or wok and fry 4 or 5 pieces of the dough on a low to medium flame.
  9. Once they turn golden in colour, remove them and immerse in the syrup for 1-2 minutes until they absorb it. 
  10. Transfer them onto a large plate and allow them to dry and do like-wise with the rest of the dough.
Once they dry, store in an air tight container.You won't be able to resist eating them one by one :)

Note: Avoid frying the kajalu on a high flame because they will not get cooked well on the inside. If you are making small circles, you can place three circles on each other and roll into a tube. Adding lemon juice prevents the crystallization of the sugar syrup.

Wednesday, October 22, 2014

Karapu Kajalu or Spicy Kajalu

Karapu Kajalu is an all-time favorite snack for children. These cumin flavored kajalu are very crispy and tasty. We can also make plain kajalu  and add powdered cumin seeds, chilly powder and salt to them or we can coat them with sugar syrup (one string consistency). Thus at a time we can prepare both karapu kajalu (spicy kajalu) and teepi kajalu (sweet kajalu).
Let's see how I made these karapu kajalu :)

What you need:

Maida (all purpose flour)-2 cups
Wheat flour-2 cups
Cumin seeds-2 tablespoons
Chilly powder-1 tablespoon
Turmeric powder-a pinch (optional)
Salt to taste
Hot oil-2 tablespoons for the dough
Oil for deep fry


1. Grind the cumin seeds, chilly powder, salt and turmeric powder into a powder in a mixer jar. 
2. Take the maida and wheat flour in a large bowl. Add the ground powder and two tablespoons of hot oil and mix it.   
3. Add water little by little and make a tough dough (like chapathi dough). Cover it with a wet cloth and keep it aside for half an hour.
4. Kneed it well and divide into four equal portions. Roll each portion into a big, thin circle using a rolling pin. Dust with dry flour if necessary.
5. Cut the circle vertically and horizontally to make small rectangles using a biscuit cutter or a knife. You can also cut them into square or diamond shapes. Now make holes on them using a fork to avoid bubbles while frying.
6. Heat the oil in a frying pan or kadai and fry the cut pieces in batches to golden brown colour on a medium  flame. Transfer them onto a paper towel and allow them to cool.  

 Once they cool down, store them in an air tight container.
 Note: Instead of mixing both maida and wheat flour, you can also use either maida or wheat flour.