Semolina Manda

• 1 kg: Semolina(Suji)
• ½ kg: Sugar
• 4 pcs(1 inch): Cinnamon (powdered)
• 1 full: Coconut finely grated
• 1 ltr: Vegetable oil
• ½ tsp: Salt

1. Boil 2 ltrs 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.
5. Heat a pan, add coconut and sugar, fry till the coconut turns golden brown.