1. Rub in two tbsp. ghee into plain flour.
2. Add enough cold water to knead to a soft pliable dough.
3. Knead for 3-4 minutes, till dough is very soft and elastic.
4. Cover and keep aside.
5. Make a paste of remaining ghee and cornflour, keep aside, melted till required.

For Filling:

1. Mix all ingredients together till well blended.
2. Shape into 5 balls, press into 5 round balls.
3. Keep aside till required.

For Syrup:

1. Prepare 2 1/2 thread consistency syrup, with sugar and water.
2. Rub saffron in a tsp. of hot water, add to syrup.
3. Boil again for a few seconds, take off fire.

To Proceed:

1. Divide dough into 10-12 portions.
2. Roll each into very thin chappatis.
3. Take one, brush with cornflour paste.
4. Place second one on top of it, brush with cornflour paste.
5. Repeat till all chappatis are piled up.
6. Press lightly over pile with rolling pin.
7. Roll into a very tight cylinder.
8. Cut into 5 portions, making a slit on one side of each.
9. Open this slit carefully, to insert the ball of filling.
10. Seal dough back, and lightly shape into a flattened round with hand.
11. Deep fry each in hot ghee, one low flame till golden and crisp.
12. Drain, place over shallow tray, pour warm syrup over khajas.
13. Garnish with silver foil, nuts, cardamom, and saffron strands.
14. Serve fresh and warm, or cool completely before storing in airtight container.

Making time: 1 hour
Makes: 5 large khajas
Shelflife: 2-3 days