To Make the Dough

• Take 2 cups (250 grams) maida in a mixing bowl or pan. Add 2 tbsp ghee. The ghee should be at room temperature and in a semi solid state.
• With your fingertips, mix the ghee with the flour very well.
• When you press the flour+ghee mixture in your palm, the mixture should be able to hold itself together without falling apart.
• Now add milk in parts. Depending on the quality of flour, you can add less or more.
• Knead to a firm semi soft dough. Neither too soft nor too hard. Divide the dough into two parts. Cover and rest for 5 minutes.
• Take one part and roll into a thick 8 to 9 inches in diameter. With a knife make vertical or horizontal stripes.
• Heat oil for deep frying in a pan. Make sure the oil is medium-low hot. Test the oil temperature by adding a pea shaped ball of dough into the oil. This small piece of the dough should come up gradually and quickly on the surface.
• Drop the shakkarpara into the medium hot oil and fry till they are crisp and light golden onboth sides. Keep a check on the oil. You can increase or decrease the flame to maintain that medium-low heat on the oil.
• On the last batch of frying the shakkarpara, you can start preparing the sugar syrup. Let all the shakkarpara come to room temperature, before you add them in the sugar syrup