First, sift the all-purpose flour. Add 1 tablespoon of ghee to the flour and mix well. Knead the flour into a smooth dough, then cover it with a damp cloth and let it rest for 10 to 15 minutes.

Divide the dough into balls the size of a tortilla. Roll each ball into a thin circle, like a tortilla. Make five such circles. In a bowl, mix 2 tablespoons of ghee with 2 tablespoons of flour to make a paste.

Spread this paste over one rolled-out circle, then place another circle on top. Spread more paste on top. Repeat this process to layer all five circles.

Roll up the stacked circles into a log. Once rolled, cut the log into 1/2-inch pieces. Gently roll each piece out lightly, just two times, to flatten slightly.

Heat oil in a deep pan over low heat. Fry the khaja pieces, stirring gently, so the layers separate. Fry all the pieces until golden brown.

In another pan, combine the sugar with about 1/2 cup water and cook to make a two-thread consistency syrup. Once the syrup is ready, turn off the heat.

Dip each fried khaja into the syrup, turning to coat well. Remove from the syrup.