In a pan, add sugar, water, and ghee. Stir continuously over medium heat until the sugar is completely dissolved.

Then, add cardamom powder and a pinch of salt. Switch off the gas and allow the mixture to cool completely.

Once the mixture has cooled down, add maida and knead it into a medium-soft dough.

Cover and let the dough rest for 20 minutes.

Now, the dough is properly set. Divide it into equal parts.

Take one part of the dough ball and roll it into a medium-thick roti.

Next, fold the roti into a square shape or roll it into a cylinder and then roll it again. (Refer to the video for a demonstration). This process helps create layers in the shakarpara.

Cut it into square shapes or shapes and sizes of your choice.

Heat oil and deep fry the shakarpara on low flame for around 12-14 minutes.

Stir occasionally while keeping the flame on low to medium.

Fry until the shakarpara turns golden and crisp.

Finally, drain them onto a plate and store the sweet shakarpara in an airtight container once they have cooled completely.