1. Soak semolina in enough water for 3 hours.

2. Drain, rub gently between fingers, wash 3 times with fresh water.

3. Keep aside to settle again, discard top water, grind to a very smooth paste.

4. Add enough water, to make a thin batter.

5. Heat one cup ghee in a large heavy pan, allow to cool.

6. Add batter, stir well, till smooth.

7. Place on heat, cook while stirring continuously, add ghee little by little.

8. Cook to form a transparent, soft lump.

9. Add sugar, stirring again, till it is liquefied, and again a soft lump forms.

10. When ghee starts separating, take off fire, sprinkle citric acid.

11. Stir well, mix in toppings and set in a , rectangular, greased, tray.

12. Make incisions when cooled but still soft.

13. When completely cooled, separate pieces, wrap each in clean thin pieces of polythene or clingfilm.

14. Store in airtight container.

Making time: 1 hour
Makes: 1 kg. approx.
Shelflife: At room temperature 1 week, Refrigerated 3-4 weeks