Mix together maida, salt and ghee.

Add enough water to make soft dough.

Cover and set aside for 15 minutes.

Knead the dough until it is smooth and elastic.

Divide into eight equal portions and set aside.

Mix together maida, salt and ghee to form soft crumbly dough.

Divide it into eight equal portions and set aside.

For the filling:

Mix all the filling ingredients and set it aside.

Preheat oven to 180C.

Take one portion of the outer dough, roll into a thick circle.

Place one portion of inner dough and place it inside the disc.

Bring together the edges of the outer dough, pinch and seal the inner dough inside.

Press it well and roll it into a thin rectangle.

Roll it into a tight log from the smallest side.

Rotate 90 degrees and roll it again into a tight log.

Cut the log into two portions.

Take one tbs of filling, place it in the centre of the round, aand fold it to form a half circle.

Seal the edges well using a little water and press well with a fork to make pretty pattern on the edge.

Repeat with the remaining dough and filling.

Arrange on a baking tray, brush with milk and bake in preheated oven for 25-30 minutes or until the top is golden brown.

By the time the pastries are baking, let us make the syrup.

Combine sugar and water in a sauce pan, heat it until it comes to boil.

Keep on stirring until the syrup reaches ½ thread consistency.

Take the pastries out of oven, cool them for a while and dip them in the syrup.

Arrange the pastries on a wire rack so that the excess syrup drips off.

Once they are completely cool and non-sticky to touch, store them in an airtight box.