In a bowl rub together maida, ghee and salt till the flour is crumbly. Add just enough cold water to make a dough. Knead it lightly and cover and give it a rest for 15-20 mins. For sugar syrup in a pan mix sugar, water and a dash of milk. Bring it to a boil and cook till 2 string consistency. Once it is thick enough remove from heat and keep aside.
Now spread out the dough thin (2mm) and cut into rectangle shape 6”x3”. Make slits breadthwise on the dough leaving 1cm from top and bottom. Give ½ cm wide slits throughout the dough. Dust lightly the top with dry flour. Dip your finger tip in water and run it on all the edges of the dough. Carefully pick up the dough from one side and fold it like a book fold. Once again apply water on the edges. Lift again from the corner and again fold it like a book fold.
Lift the dough and fold the top edge and bend and bring the top edge through the centre to the other side. This will give it a knot like shape. Close the bottom edges. On a medium hot oil deep fry the shakarpara till golden brown. remove and cool the shakarpara completely.