Take maida, butter, salt in a mixing bowl. Add water and make as tight, yet smooth dough.

You may want to knead for 10 mins to get a smooth pliable dough. Set aside for an hour. Keep covered with cling wrap or wet cloth (well wrung).

Mean while you can prepare sugar syrup by heating sugar with 1 cup water.

Boil in medium heat until 1 string consistency is reached. That is if you check a drop of syrup between your fingers, a string forms.

After one hour knead again to smooth. Place over a dusted surface.

Spread to a big thin layer. Dust generously as you do. Cut out into a rectangle, trimming the four sides.

Start folding from one end. Dust over the folding.

Repeat folding and dusting. Make sure not to do this loosely, roll without any loose gaps.

Once finished rolling, if the dough gently seal the edge. Trim off the ends. Cut into 1 inch pieces.

Gently roll over each piece keeping the layers in side. Heat oil and lower the flame. Divide the rolled khajas into four and deep fry in 4 batches.

Cook in low heat until the khaja floats in the oil. Keep immersing the khajas in oil gently so that layers form.

Once floats, fry in medium flame on both sides until it turns cripsy and golden.

Drain in paper towel. Add to the warm sugar syrup.

Repeat to finish.

Let the khaja soak until the next batch is added. Drain over wire rack to let excess sugar syrup drain.