Mix the flour, semolina and salt together in a bowl. Rub in butter. Beat the eggs and add half the milk. Add this to the flour and mix gently, adding more milk till the dough is firm. Knead well and leave for one hour.
Form into rolled kul-kuls on a comb, fork or kul-kul board. Deep fry in oil over a medium heat, till the kul-kuls turn golden brown. (If the oil is hot, the kul-kuls will brown fast and the centres will remain soft)
Frosting for kul-kuls:
Mix 115 grams sugar and 1 cup of water in a large pot and bring to a boil. When the mixture starts bubbling, lower the heat and watch till the bubbles become large (this indicates that the mixture is thickening). At this stage add 1/2 tsp. cardomom powder if desired - this gives a subtle flavour to the kul-kuls. Immediately pour in the fired kul-kuls and stir quickly to coat all the kul-kuls with thick syrup. Remove from heat. As the kul-kuls cool, the frosting will turn opaque. They will stick together, but when they cool, gently pull them apart. Cool thoroughly and store in a jar.