Mix together the wheat flour and salt.

Add the ghee and mix well.

Gradually add lukewarm water and knead until you have a smooth, pliable dough.

Cover the dough and let it rest for 15 minutes.

Divide the dough into bigger balls, about 2 inches in size.

On a lightly dusted surface, roll each dough ball into a small circle (about 5-6 inches).

Using a sharp knife, cut 6-7 vertical and parallel lines into the dough circle, each line about 1/2 inch from the next, without cutting all the way through to the edge.

Starting from one end, roll the dough circle.

Pinch both ends and gently push them towards the center to create the kordoi's characteristic star fruit shape.

Repeat with all the dough balls.

Heat sunflower oil in a deep frying pan.

Fry the shaped kordoi in batches until golden brown and crisp.

Cool the kordoi on kitchen towels or tissue paper to drain excess oil.

Meanwhile, make the sugar syrup by bringing the sugar and water to a boil in a saucepan.

Simmer for a few minutes until the syrup is thick and sticky.

One by one, drop the kordoi into the sugar syrup, turn over to coat both sides, and remove.

Serve Assamese Sweet Kordoi warm or cool, paired with Adrak Chai.