Khaja

In a large bowl, combine the all-purpose flour, semolina, and a pinch of salt. Add the ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs (this is the moyan/shortening step).

Gradually add cold water, a little at a time, and knead into a stiff, firm dough — stiffer than chapati dough. Do not over-knead. Cover and rest for 20 minutes.

Divide the dough into 3–4 portions. Roll each portion into a thin sheet (about 2–3 mm thick) on a lightly floured surface.

Brush the rolled sheet generously with ghee. Fold the sheet over itself multiple times (like a book fold) to create layers, then roll out again thinly. Repeat this layering process 2–3 times for each portion.

Cut the layered dough into rectangular strips approximately 8 cm × 4 cm.

Heat oil or ghee in a deep kadai over medium-low heat (the oil should be at about 150°C — not too hot, as khaja needs to cook slowly to become crispy throughout).

Fry the khaja pieces in batches for 8–10 minutes, turning occasionally, until they are pale golden and crispy all the way through. Remove and drain on paper towels.

Prepare the sugar syrup: combine sugar and water in a saucepan and bring to a boil. Stir until sugar dissolves, then simmer for 5 minutes until the syrup reaches a one-string consistency. Add cardamom powder.

Dip the fried khaja pieces in the warm sugar syrup for 30 seconds, ensuring they are well coated. Remove and place on a wire rack to dry.

Allow the sugar coating to set and crystallize for 15–20 minutes before serving.