1 1/2 cup maida (plain flour)
1/2 cup jaggery
1 cup water
1/4 tsp. cardamom powder
2 tbsp. ghee
ghee to deep fry
 

Heat the water and jaggery till all of it dissolves in the water. Strain and cool a bit.

Mix the cardamom powder and 1 tbsp ghee in the flour. Knead the flour with the jaggery water. The dough should be stiff but pliable. Break into approx. 20 parts.

Knead each with palm and make a ball and roll into 4" rounds. Make many tiny slits with knife or fork on each on both sides.

Keep them aside on a clean cloth for an hour or so to dry a bit. Deep fry in hot ghee on low flame till light golden in color. Drain and cool for a while.

The khajas will become crisper and harder as they cool. Store in airtight container after cooling completely.