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Semolina
Kakara
| Ingredients |
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1 kg: Semolina
(Suji)
½ kg: Sugar
4 no: Cinnamon (powdered)
1/2tsp: Salt
1 ltr: Vegetable oil
Preparation Process :
1. Boil 2 litres water in a wide mouth pan, add
sugar, salt, cinnamon powder and 1 tbsp ghee.
2. Pour semolina slowly and stir continuously,
cover the pan and reduce the flame.
3. Cook till it absorbs the water completely (to
the consistency of chappati). Let it cool.
4. Knead it properly to make a smooth dough. Make
small balls and roll each to the size of puri's
(with about 3mm thickness). 5. Deep fry till golden
brown.
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