Place the chhana on a flat surface and knead it with the heel of your palm. About 4-5 minutes.
Now add the crumbled khoya, arrowroot powder and plain flour to the chhana, mix well and continue to knead for another 7 minutes or so till the khoya is almost incorporated into the chhana.
Tear small portions off the chhana and khoya dough and make oblong shaped balls with the help of your palm. Keep aside.
Recipe calls for frying only in ghee, I have taken the liberty to add half a cup of ghee to my frying oil.
Heat the oil -ghee mix over a low flame till just warm. (Take care to not over-heat the oil. If the oil is very hot, the outside of the ledikeni shall brown very quickly while the inside shall remain uncooked.)
Fry the dough balls gently over a low flame till they fluff up and gradually rise to the surface. Continue frying till golden brown on all sides. It takes 20-25 odd minutes to fry a batch. Keep aside the ledikeni over a kitchen towel.
Allow the oil to cool before proceeding to fry the next batch.
Warm the thin sugar syrup. Add the fried ledikeni to the sugar syrup, allow to soak for 2 odd hours.
Now warm the thick sugar syrup. Remove the ledikeni from the thin syrup and add them to the thick syrup, again allowing them to soak for 2 odd hours. Serve.