In a big bowl seive1cup maida,add 1/4 tsp elaichi powder and pinch of salt.

Add 2 1/2 tbsp melted ghee to flour mixture and rub the ghee with your fingers into the flour to resemble breadcrumbs.

Now add 1/4 cup powder sugar and mix well.

Add water little by little to form a slightly firm yet smooth dough.

Cover with a samp kitchen napkin or cling wrap and leave it aside for 30 minutes.

After resting time divide the kneaded dough into two portions.

Meanwhile, heat oil on medium heat in a heavy bottomed kadai.

Dust the working surface with flour,roll the dough into a large thick circle. 

Use a sharp knife or a pizza cutter to cut into long horizontal strips. Cut these strips vertically so that you achieve diamond cuts.

Remove each cut piece and place on a plate so that you can drop them easily into the hot oil while deep frying.

Place a small piece of dough in the hot oil and if it sizzles and comes to the surface of the oil, it is ready for deep frying.

Drop in few pieces,heat until golden brown on both sides.

Remove the shakarpara with the help of a slotted ladle and place on an absorbent paper.

Fry all the pieces in the same way.

Once cool place them in an airtight container.