In a large bowl, combine the flour, salt, icing sugar, sesame seeds, and cardamom powder.
Pour over the melted ghee and rub into the dry ingredients until the mixture resembles breadcrumbs. The mixture should sort of clump together when you hold a portion of it in your fist. If it doesn't, add another tablespoon or two of ghee.
Now slowly add the water to knead a soft, smooth dough.
Cover the dough with a damp kitchen towel and let it rest for at least 30 minutes.
Heat oil in a deep pan/ kadai on medium heat.
Divide the dough in half and roll out into a thin circle or a square. Cut into diamond or square shapes.
Drop a small piece in the oil, if it immediately rises to the surface while sizzling, the oil is hot enough.
Drop a few pieces of dough at a tie in the hot oil, fry on medium heat until puffy and golden brown.
Use a slotted spoon to take the shankarpali out. Drain on a plate covered with paper napkins.
Let cool completely before serving. Store in an air-tight jar.