Combine sugar and water in a sauce pan and heat on a medium flame till sugar dissolves. Stir occasionally.

Once the sugar gets dissolved, remove the pan from flame and add ghee to it. Mix well and set the mixture aside.

In a wide bowl, take maida, cocoa powder and pinch of salt. Mix and gradually add the sugar syrup+ghee mixture to it and knead into a stiff yet smooth dough.

Do not add the whole mixture at once. After adding the mixture, if you still feel the dough is dry, then add a little water.

Cover the dough and set aside for 15-20 minutes.
Knead again and make 2-3 round balls from the dough. Take one ball and roll it into a big round of medium thickness. Cut in diamond shape or any desired shape with the help of knife.

Heat oil for frying shakarparas. Fry shakarparas in batches on a medium flame. Shakarparas will be slightly soft when you will take them out from oil, but will become crisp when cool. Do not over fry as cocoa powder will get burnt and you will get a burnt smell in shakarparas.
Drain on a paper towel. Once cooled, store in air tight container.