Add sugar, ghee and water to a pot.

Heat them until sugar dissolves completely. Cool this down for sometime.

The syrup must be slightly hot and not completely cold.

In a mixing bowl, mix together flour, salt and cardamom powder along with hot syrup.

Bring the flour together and make a stiff dough. If the sugar syrup is not enough and the dough looks dry, then sprinkle some water. The dough should not be sticky.

Knead well until the dough turns soft. Divide the dough to 4 balls and roll them in your palms to smoothen. Keep them covered in a bowl.

Grease a rolling board and flatten a dough ball.

Begin to roll to a 6 to 7 inch roti which is neither too thick nor too thin.

Make cuts with ¾ to 1 inch apart vertically. Then repeat horizontally to get sweet diamond cuts. (refer pictures below)

Separate the shankarpali and transfer to a plate.

Heat oil in a kadai on a medium heat. While the oil heats, keep rolling the dough and making more shankarpali.

Check if the oil is hot by gently sliding a small piece of dough. It should rise slowly without browning. This is the right temperature.

When it is hot enough gently slide them one by one to the hot oil. Do not crowd a lot of them in the pan.

Ensure the flame is medium to medium high and not low. Keep stirring & fry until golden & crisp. Remove to a colander.

Repeat frying the next batches.

Cool sweet shankarpali completely and store in a air tight jar.