Boil water with salt, sugar, cinnamon powder and ghee.
Add semolina and cook stirring till it becomes a thick lump.
Cool and knead till smooth.
Divide into lime size balls and roll out into discs, about 3 mm thick.
Deep fry in moderately hot oil till golden brown.
Drain well and serve.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.