Sift the flour into a large bowl.

Add ghee or vegetable oil as needed and mix well with your hands until the mixture holds together when pressed. Check the texture by forming a ball in your hand. Then add the grated coconut, cardamom powder, and powdered sugar, and mix well.

Sprinkle a little water at a time and knead into a stiff dough. Do not overmix. Cover the dough with a damp cloth and let it rest for 5 minutes.

After 5 minutes, knead the dough again briefly. Divide into small balls. Flatten each ball with your hands like a small patty, then roll it out to a thick disc.

Trim the edges and cut into squares. Repeat with the remaining dough balls, rolling and cutting into square pieces.

Heat oil in a pan over medium heat. Once hot, add the shakkar pare pieces and fry on low to medium heat, stirring gently, until golden brown.

Let the shakkar pare cool completely after frying. Once cooled, store them in an airtight container. They will keep well for 10 to 12 days.