1/2 -1 cup clarified butter/ghee
1 cup sugar
1 cup milk
all purpose flour/ maida - enough to knead dough
oil to fry
Mix together the ghee, sugar and milk. Add 1/4 cup of flour at a time till you can knead it into a dough. The dough should be firm. It should not be soft, else it will absorb a lot of oil when you fry it. Roll out about a 2-3 inch ball of dough into a round of about 2-3 mm thickness. The rolled out dough shouldn't be so thin that its transparent. If its too thin, the fried shakkar pare/shankarpali will be hard. Then cut the rolled out dough into diamond shaped shakkar pare/shankarpali. Heat the oil and then fry all the shakkar pare/shankarpali till they are well browned. Let it cool and store in an airtight container. These will last a couple of weeks and do not need to be stored in the fridge.
I have experimented with various proportions of ghee and also substituted oil for ghee, but the best results are obtained when you use equal measures of ghee, sugar and milk. To cut the dough into diamond pieces, cut it into parallel strips, then cut those diagonally to make the diamond shaped shakkar pare/shankarpali. You can sprinkle some powdered sugar over the warm, fried shakkar pare/shankarpali if you want to sweeten them further. To determine if the oil is hot enough, put in a small piece of dough and if it comes up immediately, the oil is hot enough.