Mix the dry ingredients i.e maida, sooji and salt together.

Add the ghee to above and rub between your fingers till the dough turns crumbly and resembles breadcrumbs

Add the warm water slowly bringing the dough together into a ball. Knead for 3-4 minutes till the dough stops sticking. Rest for 5 minutes and knead again till soft for about 5 minutes.

Cover with a muslin cloth and let it rest for 30 minutes.

After 30 minutes, divide the dough in 16 equal parts. Make balls and keep aside for 5 minutes

Now roll each ball in about 1/4 inch thick and 2-3 inch diameter. Poke the rolled out mathri with fork or knife so that it doesn't fluff up while frying.

Heat oil in a kadhai and when it is medium hot fry the mathri 2-3 minutes on each side till golden brown.

Keep aside for cooling and make the sugar syrup in the meanwhile.

In a heavy bottom pan, boil together water, sugar and cardamom powder. Reduce the heat once it comes to a boil and continue to cook till the syrup is of the two string consistency, this should take about 8-10 minutes on low heat.

Switch off the heat and dip the pre-fried mathri in the sugar syrup. Keep the Mathris submerged in sugar syrup for about 30 seconds so that it is completely coated.

Keep on a flat try till completely dry. Repeat for all mathris and keep them spread out.

Store in an airtight container when completely dry and cool.