Take the flour in a bowl, add ghee and mix it well.
Add sugar, semolina, baking powder and salt. Mix again.
Add little water at a time and knead to a stiff dough.
Cover with a thin cloth and keep it aside for 10 minutes.
Take a small ball of the dough, press it on the back of the fork and then roll it into a curl. Seal the edges. Keep it aside on a plate. Make a few more kul kul.
Heat oil in a pan, add the shaped kul kul and deep fry until golden in colour.
Repeat the same steps for the rest of the dough.
Store kul kul in an air tight container.