In a cooking vessel add sugar and water, cook it in medium flame. Sugar dissolves slowly.
When the sugar syrup consistency is of single thread, switch off the flame. Add cardamom powder and include lemon juice.
Take maida in a bowl and add ghee to it. Using your fingers mix it well so that the flour gets crumbled form.
Next, add water little by little incrementally and knead a stiff dough.
Cover the dough with damp cloth for 20 minutes and then divide in to two equal parts. Dusting enough flour roll each one as thin chapati.
Next on the surface of rolled dough spread ghee all over using a brush or back of the spoon.
Sprinkle some dry flour all over. Now cover this up with the other rolled dough as shown below.
Next fold the chapati tightly like a log. And cut this log in to pices of approximately 1 cm thickness.
Take each piece and press it slightly and give it a shape. Ensure the layers are intact.
Next heat a wok with enough cooking oil, when it gets heated up, deep fry the ready kajas batch-wise. Keep the flame medium and fry till they turn brown.
Next immerse these fried kajas in sugar syrup for about 5 to 10 minutes. Let them absorb syrup and then remove from the syrup and store.
Flaky and crispy Kaja sweet is ready to serve.