First, prepare the dough. Add the melted ghee to the flour and mix well. Gradually add a little water at a time and knead into a stiff dough. Cover the dough and let it rest for 30 minutes to set.

After 20 minutes, the dough will be set. Knead it again to make it smooth. Divide the dough into 2 portions. Place one portion on a board and keep the other covered so it doesn't dry out. Roll the first portion into a ball, then use a rolling pin to roll it out into a thick sheet.

Cut the rolled sheet into strips about 1/2 to 3/4 inch wide. Then, turn the board 90 degrees and cut the strips into pieces about 1 to 1.5 inches long, making small squares.

Separate the pieces and place them on a plate. Repeat with the remaining dough. Meanwhile, heat ghee in a pan for frying.

Once the ghee is hot, test it by adding one piece. If it fries well, the ghee is ready. Fry all the pieces in moderately hot ghee over medium heat. As the pieces float to the top, turn them over. Fry until golden brown on all sides.

Once golden brown, remove the pieces to a plate. Let them rest on a slotted spoon over the pan for a moment to drain excess ghee. Fry the remaining pieces in the same way, then turn off the heat.

To make the sugar syrup, add the sugar and 1/3 cup water to a pot and heat on the stove. Cook until the sugar is completely dissolved. To check the syrup, drop 1-2 drops into a bowl, let cool, then press between your thumb and finger. It should form a long thread. When ready, turn off the heat and set the pot on a rack to cool slightly.

When the syrup is slightly thickened and warm, add as many fried pieces as will fit. Stir gently so they are coated with syrup. As soon as they are coated, remove them to a bowl. Repeat with the remaining pieces. If the syrup thickens too much, warm it slightly.

Every 1-2 minutes, stir the coated pieces with a spoon to keep them from sticking together. Transfer to a plate to cool quickly and separate easily. Sweet khurma is ready. Serve these crispy, delicious treats anytime and enjoy!