Make the dough: Combine flour, salt and shortening in a mixing bowl. Mix them together until the mixture resembles crumbs.
Add yogurt and enough water to form a pliable dough. Knead for 2~3 minutes, then cover with a damp kitchen towel and set it aside for at least 15~20 minutes.
Make the Sugar syrup: Combine sugar and just enough water to cover the sugar in a sauce pan. Bring the mixture to a boil and simmer until single thread consistency is reached. Which means when you take a drop of the syrup between your thumb and forefinger and stretch — sugar should make a single thread. Keep the syrup warm.
Make Kaajas: In a small bowl, combine 2~3tbsp flour and the melted ghee to form a paste.
Divide the dough into small lemon size balls and roll it out into a thin roti/ disc. Place it on a clean work surface. Brush the flour+ghee mixture on top of the roti.
Now roll another dough ball into roti/ disc and carefully place it on top of the first roti. Roll this into a tight log. Then cut the log into ½” thick pieces. Gently roll out each piece to form a slightly flattened oval shaped dough. Don’t smash the layers too much.
Heat oil for deep frying. Fry the kaajas on medium flame in batches until golden brown. Using a slotted spoon, remove kaajas from oil and place them into the sugar syrup. Soak for about 1~2 minutes and then place them onto a plate to dry completely.
Store in an airtight container for about 7~10 days.