Take a pan and add the Ghee and Milk together and set it on low flame. It just needs to heat, don't boil the mixture
When the mixture is hot enough, take it off the stove
Add the sugar in it while its hot and mix well until the sugar has dissolved
Now leave the mixture to cool down completely
Add the Flour in a separate bowl, add a pinch of salt to it and mix well
Once the Ghee, Milk and Sugar mixture has cooled down completely, add it to the Flour in small portions and keep kneading to form a smooth dough
The dough should not be sticky, it should be medium-firm
Cover the dough and let it rest for about 20 minutes
Now make 4 equal portions of the Dough
Lighly sprinkle some flour on a clean surface and start rolling each dough portion
Don't worry if the rolled dough has cracked edges
Don't roll the dough thin like Chapatis or Rotis, it should be slightly thicker
Now cut the cracked edges and cut your dough into a big square (Don't discard the cracked edges, you can roll it into a ball and repeat the same process)
Cut the dough in strips and then again to form small square or diamond shapes
Once the shapes are ready, dust off any excess flour on it
Heat the Oil in a deep dish, the oil must be hot
Try dropping a small piece first, if it floats up and puffs, then the oil is of the right temperature
Fry the dough pieces in small batches until Golden brown
After frying place them on a Kitchen Towel or Absorbent tissue
Let The Shakar Parey cool down completely and then store them in a air-tight jar. Can be preserved until 2 weeks in a air-tight jar
Your crsipy and sweet Shakar Parey is ready, enjoy it with a hot cup of Chai