Kakinada Kaja

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Ingredients:
Sugar – 2 1/2 kg
Water – 2 cups
Flour – 500 gms
Besan Flour – 1 tblsp
Soda Bicarb – 1/2 tsp
Ghee – 1 kg
Powdered Cardamoms – 4

Method:
1. Make a thin 1 string syrup with the sugar and 2 cups of water.
2. Cool to room temperature.
3. Sift flour and then sift again with besan flour and soda bicarb.
4. Mix 1 to 2 tblsp of ghee thoroughly into the mixture.
5. Add cardamom powder and enough water to make a dough.
6. Keep aside for 2 hours.
7. Divide the dough into 10 balls or more.
8. Roll out into thin chapatis.
9. Dab with ghee and form into thin long rolls.
10. Cut the rolls into 2 inch pieces.
11. Press each roll flat.
12. Heat the rest of the ghee in a pan.
13. Fry the rolls in batches till golden brown on both sides.
14. Remove from pan and put them into the cooled sugar syrup.
15. Keep immersed till they absorb the syrup.
16. Remove from the syrup taking care not to break the outer cover.
17. Cool well and store in an airtight container.
18. Serve