In a saucepan, combine milk, ghee, sugar and salt. Turn on the heat and bring the mixture to a boil.
Remove from the heat and let the mixture become slightly warm.
Then add flour (sifted with the baking powder) and semolina alternately stirring with spoon.
The mixture gathers into a soft pliable dough. If the dough appears loose, add more flour.
Cover the dough and let it rest for 30
Cover the dough and let it rest for 30 minutes.
Place the dough onto a rolling board and with a rolling pin, roll into a 1/2 cm thick.
With a knife, cut 2x2 cm squares or diamonds as per you choice.
Arrange pieces on a lined baking sheet.
Bake in a previously pre-heatde oven at 180°C for 12 minutes or until light golden from both the sides.
You may want to flip them over once for even baking. Avoid over baking or they become hard and turn dark at the edges.
Remove and let cool completely before you store them in an airtight container.