Sift flour, add a pinch of salt and the butter. Rub the butter with the flour through your finger. It should appear like breadcrumbs.

Now start adding water little by little and knead to form soft and smooth dough. Keep kneading the dough for about 5 to 10 minutes applying pressure.

Keep the dough aside covered with a damp cotton cloth for about 30 minutes.

It’s time now to make big balls out of the dough and roll them with a roti roller.

Roll them into round shape similar to a roti but little thicker.

Take a knife and cut them into diamond shape.

For this make vertical and horizontal lines each measuring more than an inch diamond. Alternatively you could cut them into square shape.

Remove them to another plate in single layer and let it dry for at least 20 minutes. This step will help in making them crispy. Meanwhile roll another ball and prepare shankarpali.

Heat oil in a deep pan over medium heat for deep-frying.

Once the oil is hot, simmer and add the shankarpali to the oil.

Once the shankarpali are nice golden brown remove them.

Repeat the same procedure with the remaining dough.

Allow them to cool. Meanwhile make the sugar syrup.

Take sugar and water in a deep pan, mix well so it is melted. Bring it to a boil and cook it to a single string consistency. When you take the spoon from the syrup and see, the last drop falling from the syrup should form a single string like consistency.

At this point, turn off the heat, add cardamom powder and add the shankarpali to the syrup. Alternatively you can also add the sugar syrup to the shankarpali so that you can use up only required syrup to just coat the shankarpali.

Let the fried Shankarpali cool completely on a shallow dish. Then store them in a dry container with a tight lid. This should last for about 10 days.