In a large mixing bowl, add warm milk and powdered sugar. Whisk them well.

Then add the melted ghee to the milk and sugar mixture. Whisk again. 

Add the sieved all-purpose flour in parts to the ghee and milk mixture. Keep mixing with a whisk as you add the all-purpose flour.

Once all the all-purpose flour is mixed with wet ingredients, make a dough with gentle hands. Let the dough for 1 hour. Do not miss this step else it will be difficult to roll the dough. It is an important step. 

The dough with absorb all the moisture and look rested after 1 hour. Now knead it for a minute to smoothen it.

Divide the dough into 4 equal parts. Roll each part to a thickness of 4mm or 5mm. Cut them into squares using a knife of a cutter rolling pin. 

Roll out ad cut all the portions of the dough. Spread out all the cut out pieces on a large plate and make sure they don't overlap each other. 

Heat oil in a wok. Once the oil is hot, lower the flame to low-medium. Now drop 15-17 pieces at a time and let them fry on low heat until they turn golden brown. You can fry in larger batches if you are using a larger wok. 

Drain the fried pieces on kitchen paper. Let them cool down completely before storing them in airtight containers. The Shankarpali keeps fresh for 12-15 days if stored properly.