Add the hot melted ghee and immediately mix, rub the ghee into the flour to resemble breadcrumbs. If you hold a portion of the flour-ghee mixture with your fist, it should hold its shape. If not, add another 1-2 tablespoons of hot melted ghee.

Now add powdered sugar, mix well.

Add water little by little to knead a soft dough. Do not knead a tight dough as the semolina will absorb water and make it firmer. Cover with a damp kitchen napkin or cling wrap and leave it aside for 30 minutes.

After the resting time, divide the dough into 6 portions. Take a ball and roll it out to a diameter of 7-8 inches, little thicker than a roti. Cut diamond-shaped pieces with a knife, as shown in the picture below. Meanwhile also, heat oil on medium heat in a heavy bottomed kadai.

Drop one piece in the oil, if it comes up instantly, the oil is ready. Drop in few pieces, fry on medium heat until golden brown on both sides. Do not let them brown too much, as they will continue cooking in the residual heat and become darker. Remove with a slotted spoon and transfer to a tray lined with an absorbent napkin. Fry all the pieces in the same way, in batches, depending on the size of your kadai.

Once cool completely, store shankarpali in an airtight container(s). It will stay good for 2-3 weeks.