In a big bowl add maida and suji together, mix properly. Then add sugar, salt, kalonji and ghee. Rub the ghee properly to get a bread crumb texture.
Then add milk to it to knead the dough. Add little by little milk to it and knead a tight but soft dough. To knead the dough I have added 9tbsp of milk. Keep for 20 mins to rest the dough.
Heat oil in a kadai
Now roll the dough to a big roti. Cut them into diamond shape.
Slide the shakarpara to the hot oil. Keep the flame at medium and low and fry up
to golden brown. One may fry little light though. It depends upon personal choice. Drain out to a kitchen towel and allow it to cook down and then store in airtight container.
For the sugary coating
In a pan add sugar and water. Let the sugar melt and syrup to cook up to 1 thread consistency. Then add the shakarparas to it. Coat the syrup evenly on the shkarparas and remove to a plate and let it cool down. Then store in airtight container