In a large bowl, mix maida, sooji, salt, and ghee.

Rub the ghee into the flour using your fingertips until the mixture resembles coarse crumbs.

Gradually add water and knead into a tight, smooth dough.

Cover with a damp cloth and let it rest for 20 to 30 minutes.

Divide the dough into small lemon-sized balls.

Roll out 3 small puris (about 3 to 4 inches in diameter) from the dough.

On the first puri, brush a little ghee and sprinkle dry flour.

Place the second puri over the first, repeat the ghee and flour, then place the third puri on top.

Gently roll the stacked puris together to seal and flatten them.

Roll them tightly into a cylindrical log (like a Swiss roll).

Cut the roll into 1-inch thick pieces.

Flatten each piece gently with a rolling pin.

Prick each mathri with a fork to prevent puffing during frying.

Heat oil or ghee in a deep pan on medium-low heat.

Fry a few mathris at a time until golden brown and crisp on both sides.

Remove and drain on a paper towel. Let them cool slightly.

In a pan, combine sugar and water. Heat until the sugar dissolves.

Add cardamom, saffron, and lemon juice.

Boil until it reaches one-string consistency.

Turn off the heat but keep the syrup warm.

Dip each fried mathri in the warm sugar syrup for 30 to 40 seconds.

Remove and place on a greased plate or butter paper.

Let them cool until the sugar coating crystallizes.