Shankarpali

Warm the milk, ghee and sugar together just until the sugar dissolves. Don't let it boil. Cool to lukewarm.

Pour over the flour and salt and knead into a firm, smooth dough. Cover and rest.

Roll out to about 3 mm thick and cut into small diamonds with a knife or pastry wheel.

Fry in batches in medium-hot oil, stirring, until evenly golden.

Drain and cool completely before storing in an airtight jar.