First add sugar and cardamom in a mixer jar. Grind into a smooth powder.
In a large mixing bowl add maida, chiroti rava, salt, cooking soda and the ground sugar.
Pour over warm melted ghee.
Mix it well and the mixture should look crumbly. It should hold together when pressed.
Pour milk and knead the dough, bringing it together. Don’t be tempted to add more milk as the sugar in the mixture will definitely make it runny. This is how my dough looked with 1/3 cup milk.
I added another tsp of milk and brought it together, kneading it as smooth as possible.
Roll it into a log and divide into equal sized portions.
Roll into a circle of thickness 2-3mm, thicker than a regular roti. Using a sharp knife, cut it into squares or diamonds.
Meanwhile heat oil for deep-frying. As the oil is hot, set it on low or medium flame. If you drop a piece of dough, it should raise up. Drop a batch of cut biscuits into the hot oil.
Stir them around occasionally ensuring that they are getting evenly cooked. If the oil is too hot, the biscuits will get browned very fast without getting cooked. So it is important to fry these at low or medium flame.
As they turn light golden color, remove them from oil. They will continue to cook in the residual heat and turn a shade darker. Drain them on tissue paper.
Repeat this with rest of the dough and fry all the biscuits. As they cool down, they crisp up but are also in melt-in-mouth consistency.
Store in an airtight container to keep upto 10 days.