Ingredients:

125 gms. fine semolina

4 tsp. nonmelted ghee (clarified butter)

2 tsp. cornflour

2 tsp. melted ghee

1 pinch salt

ghee for deep frying

For syrup:

150 gms. sugar

3/4 cup water

Method:
Blend non melted ghee into semolina. Add enough water to make a soft pliable dough. Cover with a moist clean cloth, cover with lid. Keep aside for four hours. Divide dough into small portions. Each portion should roll out thin chapathi of 10" diameter. Make a paste of cornflour and melted ghee. Apply thinly on each chappati. Using a pizza cutter cut each into 1" wide strips. Roll each one tightly. Press between both palms gently. Roll lightly to flatten into concentric circles. Heat ghee in frying pan, dip in one at a time. With a ladle, keep pouring the ghee over khaja from sides. When puffed drain, keep aside on mesh. Make syrup of 2-1/2 thread consistency with sugar. Dip fried khaja into hot syrup, on both sides. Drain carefully and replace on a mesh till cool. Cool completely before storing in container.