Step by step method

1. Boil the milk in a saucepan and add the sugar and Stork Bake. Remove from the heat.
2. In a large bowl mix together the flour, semolina and salt.
3. Add the beaten eggs to the milk mixture, then add to the flour mixture and blend well.
4. Place on a floured surface and knead to form a dough. Set aside for 2 - 3 hours.
5. Roll out the dough with a rolling pin until 2mm thick and cut into diamond shapes. Deep-fry in hot oil until brown. Drain on kitchen paper.
6. Bring the sugar, water and cassia to the boil in a saucepan, stirring constantly.
7. Boil until the syrup forms a film on the back of a spoon (5 - 10 minutes).
8. Working with a few at a time, dunk them in the hot syrup, allowing them to soak up some of the syrup, then remove them with a slotted spoon. Allow to cool on a wire rack.
9. Store in the fridge.