In a large mixing bowl, add maida (all-purpose flour) and optional sooji (semolina). Add warm ghee and rub it into the flour using your fingers until the mixture looks like breadcrumbs. This step helps make the shakkar para flaky and crispy.

Gradually add water (a little at a time) and knead into a firm, tight dough. Do not make it soft like roti dough, a tight dough ensures crispy texture. Cover and let it rest for 10–15 minutes.

Divide the dough into 2–3 portions. Roll each portion into a medium-thick circle (thicker than roti but thinner than puri). Keep the thickness even for uniform frying.

Using a knife or pizza cutter, cut the rolled dough into small diamond or square shapes. Separate the pieces slightly so they don’t stick together.

Heat oil or ghee in a deep pan on medium-low heat. Add the cut pieces in batches. Fry slowly, stirring occasionally, until they turn golden and crispy on all sides. Remove and drain on paper towels.

In another pan, add sugar and water. Heat until the sugar dissolves and cook until it reaches a one-string consistency (slightly sticky when touched between fingers). Turn off the heat and add cardamom powder if using.

Add the fried shankar para into the warm sugar syrup. Mix well so each piece gets coated. Keep stirring gently as it cools, the sugar will crystallize and form a white coating.

Spread the coated pieces on a plate and let them cool completely. Once dry, store in an airtight container. They stay fresh for 2–3 weeks, making them perfect for festivals and tea-time snacks.