Take gram flour, rice flour, salt and vanaspati in a bowl. Crumble it well. Now add water and make it into a sticky dough.

Put a kara sev mould in the murukku press. Pour the dough in a murukku press and press it straight into the oil. Fry till the shh sound subsides in oil. Drain and set aside.

Now in another pan, take sugar, water and mix well. heat and cook till it is thick. Now add in sev and keep tossing, it will get thick and start to crystallize.

Now make sure the sev is well coated in the sugar. Set aside to cool.

Once it is cooled, store in a air tight container for over 10 to 15 days.