Add the ghee, sugar, and milk to a big mixing bowl, and whisk it together until combined well.
Now add the wheat flour (aata) and mix it with a spatula. Add sesame seeds (optional) to the flour mixture and mix it well. Use your hand to combine the flour and knead a soft, pliable dough. The dough should be firm and semi-soft.
Cover the dough and let it rest for 10 minutes.
Divide the dough into four equal parts. Take one portion and roll it into a thick round roti with a thickness of ¼ inch.
Cut in squares or diamond shapes with a knife as per your choice.
Heat oil in a kadhai on a medium-high flame for deep frying.
Carefully slide the square-shaped pieces into the medium-hot oil. Do not overcrowd the kadhai.
Stir gently and occasionally, keeping the flame on medium. (you can also bake or air-fry them at 180 C for 15-20 minutes or till they turn crisp and golden.
Fry them until the sweet shakarpare turns crisp and golden evenly.
Remove them with a slotted spoon and transfer the fried shakarpare to the kitchen paper towels to remove excess oil.
Fry the remaining shakarpare, same as mentioned above.
Once the shakarpare cools down, store them in an air-tight container or jar. These stay good for a few months.
Shakarpara is ready to serve. Serve and enjoy the crispy, light snack.