In a large mixing bowl, sieve flour, add semolina and salt.

Add the hot melted ghee and immediately mix, rub the ghee into the flour to resemble breadcrumbs. If you hold a portion of the flour-ghee mixture with your fist, it should hold its shape. If not, add another 1-2 tablespoons of hot melted ghee.

Now add powdered sugar, mix well.

Add water little by little to knead a smooth, soft and pliable dough. Do not knead a tight dough as the semolina will absorb water and make it firmer. Cover with a damp kitchen napkin or cling wrap and leave it aside for 30 minutes.

After the resting time, divide the dough into 6 portions. Dust the rolling board with some flour. Take a ball and roll it out to a diameter of 7-8 inches, little thicker than a chapati.

Cut diamond shapes with a knife. Pinch the opposite ends of the diamond cut outs, twist to form the shape of a flower bud, as shown in the picture below. Prepare the remaining kormolas in the same way. Meanwhile also, heat oil on medium heat in a heavy bottomed kadai.

Drop one piece in the oil, if it comes up instantly, the oil is ready. Drop in few pieces, deep fry on medium heat until light brown on both sides. Maintain the heat, or else they will turn brown on the outside and remain uncooked on the inside. Do not let them brown too much, as they will continue cooking in the residual heat and become darker. Remove with a slotted spoon and transfer to a tray lined with an absorbent napkin. Fry the remaining pieces in the same way, in batches, depending on the size of your kadai.

Once it cools completely, store kormolas in an airtight container(s).