Make smooth dough like pori, apply oil and leave for 15 minutes.
Now make a batter with 2 cups of ghee, flour and corn flour.
Divide the dough into two parts, and roll it thin, then apply a thin layer of the batter, and tightly roll it.
Roll it enough that it resembles a rod, then leave it for 15 minutes.
Then cut it up into small pieces.
After cutting each piece, the side of each individual piece that is partly closed, turn it downwards, and stretch the end of the top layer on the top of the piece, to the bottom of it, to completely close off the hole on the bottom, and to keep the top layers open, apply ghee on them.
When all the pieces are done, leave them for 15 minutes, because you will roll them, they would have softened, so because of the rest, the layers won’t close.
Now put ghee in a wok and heat it.
When the ghee heats, roll them, and make sure that the open layers are on top.
Now hold it up with one spoon on the bottom, and pour ghee into the top layers, which will cause it to become fluffy.
When they turn golden, take them out of the wok and put them in the strainer.
Make sure that when you roll them, don’t use flour, and roll it softly, like lacha parathas.
When everything is ready, mix green cardamom powder and sugar with milk and heat it, and then take it off the heat.
Pour the milk into a bowl and put a khajila piece into it, and serve with pistachio and almonds.