This is very famous layered sweet from coastal Andhra originated from and named after the village Tapeswaram in east godavari district.
. All purpose flour/Maida – 3 cups
. oil – 6 tablespoons, to make dough
. Oil – To deep fry
For sugar syrup:
. Sugar – 2 cups
. water- 1 cup
1) To make the hot sugar syrup mix 2 cups of sugar to 1 cup of water.
2) Mix with a spoon and then heat at medium heat for 20-25 minutes until sugar is all dissolved in water. It should be little thicker than gulab jamun consistency.
3) Allow it to cool for 10 Min's.
1) Add the all purpose flour to a bowl and mix thoroughly with oil. Knead well by adding little bit of water until you get roti/chapati dough consistency. Leave it for 15 minutes.
2) Spread some flour on a flat surface and make the dough to a chapati/roti until its very thin. Rub some oil on it and sprinkle some more flour on top,and roll it over firmly like a tube. Wet the edges of the roll to stick together.
3) Cut the roll horizontally, into 1 inch pieces. Now take each piece, give it a mild press with the your hand one more time. Heat the oil, and deep fry under medium heat for them to cook inside the layers. Dip them instantly in the sugar syrup, soak for about 30 minutes and drain.
Mini kaja's are ready to serve..