Mamta
Prepare sugar syrup by dissolving 1½ cup sugar in ¼ cup water. Stir well.
Boil the syrup to 1-string consistency. Add ¼ tsp cardamom powder and 1 tsp lemon juice to prevent crystallization.
In a large bowl, mix 1 cup maida with 2 tbsp ghee, crumbling it until the flour is moist.
Knead to a smooth and soft dough. Grease the dough with oil, cover, and rest for 15 minutes.
Dust the dough with maida and roll it thin, dusting as needed. Cut the sides to form a large square or rectangle.
Roll tightly from one side, dusting maida between rolls to prevent sticking. Brush the corner with water and seal the roll.
Roll the cylinder tightly to remove air gaps. Cut into 1-inch pieces and slightly flatten with your finger, keeping the layers intact.
Drop the kaja into medium hot oil and fry on low flame until it floats, about 3 minutes.
Fry the kaja on medium flame until crispy and golden. Drain excess oil on kitchen paper.
Drop the fried kajas into the warm sugar syrup and soak for 5 minutes.
Serve kaja or store in an airtight container for 10-15 days.