Madatha Kaja

Make the Sata Paste

• While the dough rests, prepare the 'sata'. In a small bowl, whisk together 2 tbsp of rice flour and the remaining 2 tbsp of melted ghee.
• Mix until you have a smooth, creamy paste with no lumps. Set aside.

Prepare the Sugar Syrup

• In a saucepan, combine 1.5 cups of sugar and 0.75 cup of water. Bring to a boil over medium heat, stirring until the sugar dissolves.
• Cook for 5-7 minutes until the syrup reaches a 'one-string consistency'. To test, take a drop between your thumb and forefinger; a single thread should form when you pull them apart.
• Turn off the heat. Stir in 0.5 tsp of cardamom powder and 0.5 tsp of lemon juice to prevent crystallization. Keep the syrup warm.

Roll and Layer the Dough

• After resting, knead the dough for another minute. Divide it into 4 equal portions.
• Take one portion and roll it into a very thin, large circle (approx. 9-10 inches), similar to a thin chapati.
• Spread a thin, even layer of the sata paste over the entire surface of the rolled dough.
• Roll out a second portion of dough to the same size and carefully place it on top of the first layer. Apply sata paste on this layer as well.
• Repeat this process until all 4 layers are stacked.

Shape the Kajas

• Starting from one edge, roll the stacked layers into a tight, compact log. Ensure there are no air gaps inside.
• Using a sharp knife, trim the uneven ends and then cut the log into 1-inch thick pieces.
• Take each piece and gently press it flat with your palm or a rolling pin to about half its original thickness. This will make the layers more prominent.

Fry the Kajas

• Heat 2 cups of oil in a deep pan (kadai) over low heat. The oil should be just warm, not hot. To test, drop a small piece of dough; it should rise to the surface slowly.
• Carefully slide a few kajas into the oil, ensuring not to overcrowd the pan.
• Fry on low heat for 10-12 minutes, turning them occasionally. This slow frying is crucial for cooking the inner layers and making them crispy.
• Once they turn a light golden brown and are crisp, remove them with a slotted spoon and place them on a wire rack to drain excess oil.

Soak in Syrup

• While the kajas are still hot and the syrup is warm, dip each fried kaja into the sugar syrup.
• Let it soak for 30-60 seconds, turning to coat all sides. Do not soak for too long, or they will become soggy.
• Remove the kajas from the syrup and place them back on the wire rack to allow any excess syrup to drip off.
• Let them cool completely. They will become crispier as they cool. Store in an airtight container.