In a bowl combine the ghee and milk. Mix and microwave for 30 to 60 seconds, so the ghee melts completely. Make sure not to over heat this or the ghee may split.

Add the sugar and mix to dissolve.

Add the semolina flour and salt and mix.

Add the flour, little by little and knead until you obtain a soft but not sticky dough, like in the picture.

Cover the dough in cling wrap and let it rest for 30 minutes.

Divide the dough into 4 smaller balls and work with them one at a time. Roll each of them into a 1 cm – ½ inch thick circle and cut out squares/diamonds about 2.5 cm – 1 inch big, with a knife or a pizza cutter.

Deep fry them in batches in hot vegetable oil over medium heat so that your shankarpali cook without burning. When they are golden brown, remove them with a slotted spoon and put them on a plate covered with kitchen paper to drain the excess oil.

Serve at room temperature with some chai.