Add milk, sugar and ghee to a saucepan. Heat the mixture gently, stirring until the sugar dissolves and the ingredients are well combined.
Do not bring it to a rolling boil. Once the sugar has dissolved, turn off the heat and allow the mixture to cool until it is warm rather than hot.

Add maida, salt and cardamom powder to a wide mixing bowl. Gradually add the warm milk mixture while mixing with your hand or a spoon.
Add the liquid slowly rather than pouring it all in at once. Knead gently until you get a smooth, soft but firm dough that does not stick to your hands.
The dough should be firm enough to roll and cut without spreading.

Cover the dough and let it rest for about 20 minutes.
Resting allows the flour to absorb the moisture and makes the dough easier to roll. After resting, knead it lightly for a few seconds to make it smooth again.
Image suggestion: Smooth Shankarpali dough covered and resting in a mixing bowl.

Divide the dough into two or three portions. Take one portion and roll it into an even, moderately thick circle.
Avoid rolling the dough too thin. Very thin pieces can become harder after frying, while unevenly rolled dough can result in pieces that cook at different rates.

Use a knife, pizza cutter or pastry wheel to cut the rolled dough into strips and then into small diamond or square-shaped pieces.
Keep the pieces as similar in size and thickness as possible. This helps them fry evenly.

Heat enough oil in a deep kadai over medium heat.
To check the temperature, drop a small piece of dough into the oil. It should rise gradually with steady bubbles. If it browns immediately, the oil is too hot.
Maintaining moderate heat is important because Shankarpali needs enough time to cook through without becoming dark on the outside.

Carefully add a batch of the cut pieces to the hot oil. Do not overcrowd the kadai.
Fry over medium-low to medium heat, stirring gently from time to time so the pieces cook evenly. Fry until they become light golden and firm.
Avoid frying them over high heat. The outside can brown quickly while the inside remains undercooked.

Remove the fried Shankarpali with a slotted spoon and drain the excess oil.
Transfer the pieces to a plate, tray or wire rack and allow them to cool completely. They may feel slightly soft immediately after frying but will become crisp as they cool.