Add maida, salt and ghee in a mixing bowl.

Mix well, so that the ghee gets distributed within the flour.(this step is very important in order to get flaky crust).

The flour should feel like wet sand.

Now add water and mix till the dough comes together.

Cover and let it rest for about 20-30 minutes.

Once the khoya has chilled in the fridge for atleast 2 hours, and pastry dough is rested for 20-30 minutes. We can make a shape now.

First of all divide khoya into 10 portions of 20g each.

Shape each portion of khoya into 3cm by 4cm tablets.

Chill again till needed.

Now divide the dough in 10 portion (30 gm) each.

Shape them into a flat disc and keep covered (best filling to pastry ratio is 20g : 30g)

Roll each portion of the dough into a 14cm disc, about 1 mm thick.

Now place kheer(khoya) in the centre.

Apply water with your finger tips to the edges of the rolled pastry.

Fold the opposite ends over one another, overlapping them. Press gently to seal.

Turn the pastry over and apply water to the wings, fold them over each other sealing them as you go.

Now seal with a clove.(Seal well at every stage, else the khoya will leak while frying.

Add sugar and water in a saucepan.

Cover and boil to prevent crystallization of sugar for about 10 minutes or till the sugar syrup starts bubbling.

For this recipe we do not want a thick syrup.

Heat ghee or oil on low flame.

Gently put lavang lata.

Fry at a low tempreture, so that all layers cook through.

The oil should have mild bubbles, not strong ones.(fry it on low to medium flame).

Fry until golden, turning in every 5 minutes.(this will ensure that the pastry cooks evenly from all sides, and the filling doesn't ooze out.(each batch should take about 30 minutes to fry)

Take out once fried and dunk in sugar syrup. Coat well and shake off the excess syrup and place them on a plate to cool.

If the sugar syrup thickens over time, add 1 tbsp of water and set it back on the heat for couple of minutes.