In a pan on low heat, roast nuts and paneer cheese for seven minutes. Cool; mix in sugar, cardamom pods, and dry fruits. Set aside.

Knead flour and clarified butter; amount for covering ingredients with a little water to a stiff dough. Make lemon-sized balls out of the total amount of dough. Roll each ball out into a thin round roti. Apply smearing flour and clarified butter all over each roti. Roll each round roti into a long pencil shape. Cut into an oblong (cut side facing up). Put a little filling in the center and close each khaja. Seal the opposite sides.

Heat oil in a skillet; add khajas and deep fry each khaja over low heat.