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1: To a bowl, add the maida, salt and ghee. Rub it with your fingers to form a slightly coarse dough.

2: Add water and knead to form a dough. Cover and rest until the remaining ingredients are ready.

3: For the paste, mix together maida and ghee together. Set aside.

4: For the sugar syrup, add water and sugar to a pan. Cook it until the sugar dissolves.

5: Add saffron, lemon juice and cardamom powder. Cook until it thickens, on low heat for 4-5 minutes.

6: Divide the dough into balls. Roll each ball thin like a chapathi.

7: Apply some of the maida paste on the dough and spread another piece of rolled dough.

8: Once 4-5 pieces of dough are stacked, roll it tightly into a cylinder. Seal the edges well so that they won’t open up while frying.

9: Using a sharp knife, cut it into pieces around 2 cm thick.

10: Deep-fry it in oil on medium-low heat until golden brown.

11: While it is still hot, add it to the sugar syrup. Mix gently to coat it fully.

12: Remove from the syrup and serve!