Take a mixing bowl and add milk and sugar in equal portions. Mix well till sugar melts.

Add a pinch of salt, soda bicarbonate and cardamom powder and mix well.

Put a small portion of maida and mix to get creamy batter, keep aside.

In a tadka vessel, heat ghee and pour in above cream while it's hot.

Now put maida in small quantities and mix so that there is no lump formation.

If needed knead the dough by hand or using dough maker. Make sure dough remains soft and non-sticky.

Keep the dough aside for 15 minutes so that it absorbs the moisture of milk.

Knead the dough and cut/ divide into small portions and roll to form like a pizza base.

Cut the sides of the base so that it takes square shape. Cut into a diagonal or square shape.

Heat oil in a pan and maintain low to medium flame.

Put Shankarpali sweet in oil and deep fry and flip occasionally so that they are fried evenly.

Once they turn golden brown colour, remove and strain excess oil. Keep aside.

Usually, they give crunchy flavour once they are cooled. Store them in an airtight container so that they do not turn soft and lose its crunchiness.