Make thick syrup by heating together
sugar and water. Mix together cardamom powder, baking powder and 1/2
cup ghee in the flour. Knead. T
he dough should be stiff but pliable.
Break into approx. 20 parts. Knead each with palm and roll into 4" rounds.
Make many tiny slits with knife or fork on each on both sides.
Keep them aside on a clean cloth
for an hour or so to dry a bit. Deep fry in hot dalda or ghee on low flame
till they are light golden in colour. Add in sugar syrup and keep aside.
The khajas become crisper and harder as they cool.
Store in airtight containers. Khajas
last for a long time.