In a amixing bowl add the flour, salt and ghee. Mix it around to form a crumbly texture. It should hold a shape when held tightly in your palm.

Pour ½ cup water and using a rubber spatula mix it to form a rough dough.

Then transfer it to a board and fold it multiple times for 2 minutes. Do not knead. This folding will create lovely flaky textures.

Then form it into a ball and place it back in the mixing bowl. Rub little ghee on top and cover the dough.

The dough will be very elastic at this time. So leave it aside for 30 minutes. This will allowthe dough to relax.

After 30 minutes, roll the dough to 1 cm thin. Using a pizza cutter or a sharp knife, slice it into tiny rombus shape or rectangle.

Place a skillet in medium low heat and pour enough oil to deep fry the dough.

Once the oil heats up just a little, drop the shapes dough and let it fry in medium low heat for 5 minutes.

Then crank the heat up to medium high and fry for 5 minutes. This will give the golden color. (Keep in mind that if you have to fry in multiple batches then let the oil cool down before you add the next batch to fry.

Once you are done frying, prepare the syrup by placing another skillet at medium heat.

Pour the sugar and water and mix it around. Cook the syrup until you get 1 string consistency. (watch the video to understand better)

Drop the fried nimki/namakpare and toss it around constantly for 2 to 3 minutes. The sugar will crystalize and coat all the little bites.

Shakarpare is ready. Enjoy it warm or store in an airtight container at room temperature.