Ingredients

• 1 kg - semolina (suji)
• 1/2 kg - sugar
• 4 nos - cinnamon (powdered)
• 1 ltr - vegetable oil
• 1/2tsp - salt

How to Make Semolina Kakara

• 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.