Prepare poori dough by mixing together maida, salt, ghee and knead it by gradually adding lukewarm water. Make soft dough and set aside for 10 minutes while covered.

Now knead the dough again on your kitchen counter with your palms until soft and non sticky.

Cut the dough in 2 parts. Take one part and roll it into a very big thin sized roti.

Apply oil on the big thin roti especially on the edges. Sprinkle good amount of cornflour all over the roti so that the roti wont stick while we roll it over.

Now comes the tricky part. Start rolling the big thin roti from the edges by the help of fingers just like we do while making a lacchha paratha. After you will finish rolling with your fingers your roti would be in a shape of long log like strand.

Cut this log shape roti into small 2 inch pieces. One log would be cut into around 8 to 9 pieces.

You will get a wheel type structure after cutting. Now press this wheel from centre softly until you get a flat round shape.

Take a rolling pin and start rolling it. Be careful while rolling as if more pressure is exerted, the layers of our poori would merge. Try exerting pressure on edges rather than the centre. Now your poori is ready. You can see circular layers in the poori and that is exactly the structure we want.

Deep fry these pooris in hot oil and keep on splashing the oil on top of pooree so that it gets cooked well from top too. Set aside on an absorbent paper.

Prepare sheera. Take water, sugar and cardamoms and cook until sheera reduces to one string consistency. Switch off flame.

Place poori in a plate and drizzle sheera over it. Let the sheera drip into the layers of the poori we created.

Now dish the meethi pooris out. Sprinkle some chopped almonds and pistachios over it. Serve❤