Ingredients

• 2 cups All-purpose flour (maida)
• 1/4 cup Ghee
• A pinch of Salt
• Water, as needed
• Ghee for deep frying

For Sugar Syrup:

• 2 cups Sugar
• 1 cup Water

Instructions

1. Prepare the dough: In a bowl, mix flour, salt, and 1/4 cup of ghee. Rub until crumbly. Add water gradually to knead a semi-stiff dough. Cover and rest for 30 minutes.
2. Shape the Khaja: Divide the dough into equal portions. Roll each portion into a very thin chapati.
3. Take one chapati, brush it with ghee, and sprinkle some flour. Place another chapati on top and repeat the process until you have a stack of 5-6 chapatis.
4. Roll the stack tightly into a log. Cut the log into 1-inch thick slices.
5. Take each slice and gently roll it out into a small oval or circle, keeping the layers visible.
6. Fry the Khaja: Heat ghee in a kadai on low heat. Deep fry the khajas on a very low flame until they are golden brown and crisp. This slow frying is key to making them crispy.
7. Prepare the syrup: Boil sugar and water until it reaches a one-string consistency.
8. Dip the fried khajas into the warm sugar syrup for a minute, coating them well. Remove and let them cool on a wire rack.