Sutarfeni

In a large bowl, combine 200g atta flour and 50g ghee. Rub the ghee into the atta flour until it resembles breadcrumbs. Gradually add 80g water and knead into a stiff, smooth dough. Cover and let the dough rest for 30 minutes.

Divide the dough into 4 equal portions. Roll each portion into a very thin disc, about 15-20 cm in diameter. Heat 500g ghee in a deep pan or kadai over medium heat. Once hot, deep-fry each dough disc one at a time until light golden brown and crisp. Remove with a slotted spoon and drain excess ghee. Place on a wire rack to cool completely.

In a separate saucepan, combine 200g granulated sugar and 100g water. Heat over medium heat, stirring until the granulated sugar dissolves. Bring to a boil and cook for 5-7 minutes until a one-string consistency is reached (when a drop of syrup is pressed between thumb and forefinger, a single thread forms). Remove from heat and stir in 2g green cardamom powder. Let the sugar syrup cool slightly.