In a bowl add plain flour, salt, cardamom powder and rub the ghee until crumbly. Add ice cold water and make a stiff dough. Keep it refrigerated for half an hour.
Remove from fridge and make about 24 lemon size balls. Roll about six balls to about 3 inch in diameter and spread ghee on each and sprinkle custard powder. Stack them up and roll in a thin round. Smear ghee on it and sprinkle custard powder. Roll it tight like a swiss roll. Cut about 3/4 of an inch and press lightly by using palm or roll it lightly with a rolling pin. Repeat for rest of the balls.
Heat oil on medium heat and deep fry the khaja until golden brown. Sprinkle icing sugar as soon as you remove from oil.
Let it cool and store in air tight container.
