In a mixing bowl, add 2 cups maida and 4 tbsp hot ghee. Mix well until the flour binds together when pressed between your hands.

Grind 1 cup sugar into a fine powder. Keep it aside.

In a pan, add ½ cup milk and 1 cup powdered sugar. Stir continuously over medium flame until the sugar is completely dissolved. Switch off the flame and add 2 tbsp white sesame seeds and ½ tsp cardamom powder. Mix well and let the mixture cool completely.

Gradually add the milk-sugar mixture to the flour and knead into a stiff dough. Rest for 10 minutes.

Place the dough on a kitchen platform or chopping board. Using a rolling pin or pestle, beat and work the dough for 5–7 minutes until it becomes smooth and pliable and the color turns slightly lighter. Alternatively, you can knead the dough well with your hands.

Dust the dough with a little starch and shape it into a log. Cut it into equal-sized portions.

Take one portion and roll it into a small ball. Roll it out very thin, thinner than a chapati.

Dry-roll the suvali for about 5 minutes.

Heat oil for frying. Carefully add the suvali and fry over medium flame until it turns slightly golden brown, which takes about 1–2 minutes. The suvali will not be crispy immediately after frying.

Remove the suvali and place it on a wire rack. It will become crisp as it cools.

Serve the suvali or store it in an airtight container for a longer shelf life.