In a mixing bowl, add 500 grams of maida. Then, in a mixer jar, add 6-7 Parle-G biscuits and grind them into a fine powder. Add the biscuit powder into the mixing bowl and add 1 teaspoon of cardamom powder. Mix well.

Now heat ½ cup or 80 ml of ghee and add it into the dough. Mix well. The dough should be crumbly and bind together when pressed between your hands.

In a pan, add ¾ cup or 175 grams of sugar and ¾ cup of water. Stir continuously on medium flame until the sugar is completely dissolved. Let the sugar-water mixture cool down.

Then add the sugar-water mixture gradually into the dough and knead to make a stiff dough.

Place the dough on a kitchen platform or chopping board and smooth it with a rolling pin or pestle for about 5 minutes until it becomes smooth and soft. Alternatively, you can knead it with your hands.

Take a medium-sized ball of dough and roll it into a medium-thick roti.

Cut it into square or round shapes, or any shape and size of your choice.

Heat oil and deep-fry the shakarpara on low flame. It takes around 15-17 minutes.

Stir occasionally, keeping the flame on low to medium.

Fry until the sweet shankarpalli (shankarpara) turns golden and crisp.

Finally, drain them on a plate. Once completely cooled, store the sweet shankarpara in an airtight container.