Step 1: Prepare the Dough Base

Place a large, clean black slab on the ground. Pour 5 kg of all-purpose flour onto the slab. Create a well in the center of the flour.

Step 2: Add Salt and Color

Add 2 tablespoons of salt into the well of flour. In a separate bowl, mix 2 tablespoons of red food coloring with a small amount of water until dissolved. Pour the colored water into the flour well.

Step 3: Knead the Dough

Gradually add water to the flour mixture and knead thoroughly until a smooth, firm, and orange-yellow colored dough is formed. Continue kneading for about 10-15 minutes until the dough is elastic.

Step 4: Rest the Dough

Once the dough is well-kneaded, form it into a large ball and let it rest for a few minutes.

Step 5: Roll and Fold the Dough

Dust the dough with flour. Flatten the dough with your hands, then use a rolling pin to roll it out into a large, thin rectangular sheet. Fold the sheet in half, dust with flour, and roll it out again. Repeat this process multiple times (at least 3-4 times) to create layers.

Step 6: Prepare for Cutting

After multiple folds and rolls, trim the uneven edges of the large dough sheet to form a perfect rectangle. Apply a thin layer of a liquid (flour-water paste or oil) across the surface of the dough.

Step 7: Cut and Roll the Dough

Cut the dough sheet into long, thin strips. Take one strip and roll it tightly into a long cylinder. Apply more liquid/flour paste as you roll to ensure layers separate. Repeat for all strips.

Step 8: Slice the Rolled Dough

Take the long rolled dough cylinder and cut it into small, uniform round pieces, approximately 1-inch thick. Dust the cut pieces with flour.

Step 9: Flatten Individual Pieces

Take each small, round piece and gently flatten it with a rolling pin into an oval or rectangular shape. This will further enhance the layers. Place the flattened pieces on a plate.

Step 10: Heat the Oil

Place a large wok over a wood fire. Pour 5 liters of cold-pressed gingelly oil into the wok and heat it until it's hot enough for deep frying.

Step 11: Deep Fry the Kaja Booris

Carefully place the flattened dough pieces into the hot oil, ensuring not to overcrowd the wok. Fry them until they turn golden brown and the layers separate beautifully, becoming crispy. Use metal skewers to turn them and ensure even frying. Remove the fried Kaja Booris and place them on a large plate.

Step 12: Prepare Sugar Syrup

Remove the wok from the fire. Pour 2 liters of water into the wok, then add 5 kg of sugar. Place the wok back on the fire and stir continuously until the sugar dissolves and the mixture boils to form a medium-consistency syrup. Remove from fire.

Step 13: Coat with Sugar Syrup

Pour the prepared sugar syrup over the fried Kaja Booris, ensuring each piece is well coated. The syrup will seep into the layers, adding sweetness and a glossy finish.

Step 14: Serve and Enjoy

The Kaja Booris are now ready to be served. They can be enjoyed as a sweet snack or dessert. The video shows them being distributed with a meal at an old age home.

• Ensure the dough is kneaded well until smooth and elastic for best results.

• Roll the dough as thinly as possible to achieve maximum layers and crispiness.

• Maintain a consistent oil temperature during frying to ensure even cooking and golden-brown color.

• The sugar syrup should be of a medium consistency, not too thick or too thin, to properly coat the booris.

• Experiment with different food colorings for a variety of vibrant Kaja Booris.

• Add a pinch of cardamom powder or saffron to the sugar syrup for enhanced flavor.