Knead the wheat flour and salt with enough water to prepare a smooth and stiff dough. Keep aside for half an hour.
Roll out mini puris with a rolling pin or a puri press.
Heat the ghee or oil in medium flame and deep-fry the mini puris until golden brown.
In the meantime, on another stove, combine the sugar, milk and jaggery powder in a large vessel and bring to boil. Stir until the sugar and jaggery get dissolved. Add cardamom powder and put off the stove.
Add the deep-fried puris to the cardamom flavoured milk. Keep aside for an hour and serve.