Mix the flour and semolina and rub the ghee into it.Add the salt, sugar and milk and knead into firm dough.The dough shouldn’t be too soft nor too hard. Leave the dough to rest, covered for 1/2 hour
Divide the dough into equal portions, roll them into smooth balls a little longer than a pea. place a ball on the back of a fork. Press down lightly and flatten the dough into a thin rectangle shape.
Roll the one end to another, Sealing the ends properly.
Heat the oil in a pan or kadai. Deep-fry the kulkuls till golden brown and crisp. Drain on absorbent paper.
Dust icing sugar on top and serve.
