Boil 2 litres water in a wide mouth pan, add sugar, salt, cinnamon powder and 1 tbsp ghee. Pour semolina slowly and stir continuously. Cover the pan and reduce the flame. Cook till it absorbs the water completely (to the consistency of chapatti). Let it cool.
Knead it properly to make a smooth dough.
Make small balls and roll each to the size of puri's (with about 3mm thickness).
Deep fry till golden brown.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.