To make the jaggery syrup, add jaggery and water (1:1 ratio) to a vessel.
Boil on a medium flame until it attains one string consistency.
Add green cardamom and stir well.
In a mixing bowl, take whole wheat flour and Bajra flour, fennel seed, baking soda, baking powder, melted ghee and rub the ghee into the flour using your fingers.
Mix well making sure the dough holds shape Start adding water little by little and prepare a semi soft dough.
Cover the dough and let rest for 10-15 minutes.
Divide the dough into 3 parts and roll one part like a thick roti.
Cut it into your desire shape, repeat with the remaining dough balls until all dough is finished. It should be little thick.
Heat oil in a pan on medium flame. Make sure oil is not too hot when you drop khurma into it.
F ry the khurma on medium-low heat until it turns light golden in colour.
Once it done, remove from oil and drain on a paper. Then add syrup to the fried khurma and stir well.
