When kneading the dough, make sure that you knead it to a stiff dough. Fry the shakkarpara in very low heat to make them crispy. If you fry it high heat, the outside will be golden brown, but the shakkarpara will remain chewy inside. Slightly warm the sugar syrup if it becomes too thick when coating the shakkarpara. I found it easier to finish frying all the dough pieces and then making the sugar syrup. This way I can make coat all the fried pieces back to back.