Sieve semolina and salt together.
Add cardamom powder, mix.
Add unmelted ghee to and rub to mix with semolina.
Add enough water to make smooth dough.
Cover with a moist cloth, keep aside for 4 hours.
Make a paste of melted ghee and cornflour.
Roll out thin chappatis of about 10" diameter with dough.
Dust with some plain flour if necessary, for rolling.
Spread cornflour paste, make a tight cylindrical roll.
Cut into 1" thick slices of each roll.
Seal one side, press the other lightly with palm.
Roll out each piece lightly to 2 1/2" diameter.
Cover sugar with water in a pan.
Bring to a boil, add milk, allow scum to float on top.
Remove scum with a strainer.
Boil syrup to 3 thread consistency, keep warm and keep aside.
Heat 3 tbsp. ghee in frying pan, dip a piece into it.
Pour hot ghee over khaja from sides, with a spoon.
Continue till khaja puffs up, do not brown.
Remove from fire, keep aside for a minute or so.
Dip into hot syrup, drain, and keep aside to cool completely.
Repeat for remaining khajas.
Cool and store in airtight container.
Making time: 45 minutes
Makes: 16-18 pieces
Shelflife: 1 week or more