3- Mix these dry ingredients until the mixture resembles sand-like texture. When you hold the mixture in your fist, it should hold its shape and not crumble.

4- Gradually add water, a little at a time, and knead the mixture into a stiff and smooth dough.

5- Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This resting period allows the sooji to absorb moisture and the dough to become more pliable.

6- After resting, roll out the dough into a thin sheet, about ⅛ inch in thickness.

7- Use a sharp knife to cut the rolled dough into small diamond or square-shaped pieces.

9- Once the oil is hot, carefully add the cut shakar para pieces in batches.

10- Fry them until they turn golden brown and crispy. Stir occasionally for even cooking.

11- Remove the fried shakar para using a slotted spoon and place them in a strainer basket to drain excess oil and prevent them from becoming soggy.

12- Allow the fried shakar para to cool completely.

13- Once cooled, store them in an airtight container. They can be stored for several weeks.

These shakar para have a delightful blend of whole wheat, semolina, and cardamom flavors, along with a touch of sweetness from the powdered sugar. They make for a wonderful snack during festivals or special occasions and pair well with a cup of tea or coffee.