Gather all the ingredients for making shakarpare. Place the flour in a bowl and melt the ghee.

Add the melted ghee to the flour and rub it in with your hands. The mixture should be crumbly and hold its shape when pressed together. Heat the water until it's warm.

Using the warm water, knead the flour mixture into a soft dough. Cover and let it rest for 10 minutes. Divide the dough into four large portions and roll each one out into a flat disc using a rolling pin.

Cut the rolled dough into 1-inch pieces using a knife. Heat ghee or oil in a deep pan. Fry a few pieces at a time; once they rise to the surface, flip them over.

After frying for 2 minutes, flip them again. Keep the heat on low and continue turning them until they turn a light golden brown.

Once golden, remove them from the oil and place on a plate. In a separate pan, combine water and sugar.

Cook the mixture until it forms a single-thread syrup when tested by dropping a bit between your fingers. Add cardamom powder, then immediately add the fried shakarpare to the syrup.

Stir continuously until the syrup is fully absorbed and the shakarpare look dry. Your crispy shakarpare are ready. Let them cool completely, then store in an airtight container. They will keep for up to 1 month.