Cover with moist muslin cloth and keep to rest for 15 mins.
Meanwhile to make sugar syrup add 2 cups of Fortune Sugar, water, cinnamon, cardamom powder, saffron, and mix well. Boil the sugar syrup until 1 string consistency is attained.
Divide the dough into equal portions and dust the both portions of the dough with maida and roll with the rolling pin to form a large rectangle. And keep aside.
Take one portion and apply 1 tbsp ghee, sprinkle maida and spread well.
Cover with the second rectangle and press well from all sides.
Tightly roll from one end to make a cylinder
Freeze the dough for 15 mins in freezer.
Meanwhile check on the sugar syrup and once ready keep it aside.
Remove the dough from the freezer and cut into 1 inch equal pieces. Keep aside.
Gently press each piece in the centre and using rolling pin roll horizontally. Repeat for all the pieces.
Heat oil in a pan and once the oil is hot enough deep fry the khaja till golden brown.
Remove the khaja in a plate and keep aside.
Coat each pieces in sugar syrup until syrup reaches every flake of the khaja.
Grease a plate with ghee and remove sugar syrup coated khaja on to it.
Transfer the khaja to a serving plate and garnish with chopped pistachios. Serve as desired
