Ingredients:

• For Cones:
• 1 cup – plain flour
• 1 tbsp – Corn flour
• 1 tbsp – Ghee
• 2 or 3 pinches – salt
• For Filling:
• 2 cups – mava or Almond burfee, grated
• 1 tbsp – fresh paneer, grated
• 1 tbsp – desiccated coconut, grated finely
• 1 tbsp – lightly roasted Poppy Seeds
• 1 tsp – peeled melon seeds
• 1 tsp – crushed Pistachios
• 1 tsp – crushed Almonds
• 4 to 5 pinches – Cardamom powder
• 1 drop – kewra essence
• 1 tsp – Sugar
• 1 drop – vanilla essence
• Other Ingredients:
• Few Cloves
• Ghee for deep frying

Method:

1. For cones:
2. Mix all ingredients, knead into a soft pliable dough using water.
3. Cover and keep aside for 20 mins.
4. Break off small portion of dough, roll into thin 4 inch wide chapatti.
5. Cut into 2 halves.
6. Take one portion, wrap in shape of cone over a handle or mould.
7. Stick edges together with a moist finger.
8. Hold in hot ghee to fry till crisp, remove mould carefully.
9. Finish off frying to a light golden brown.
10. Drain off, keep aside.
11. Repeat for remaining dough.
12. Cool cones, keep in airtight container till required.
13. For filling:
14. Warm paneer and sugar in a pan, till extra moisture gets burned out.
15. Take off fire, cool, run in mixie till smooth.
16. Add essences, coconut, cardamom, mix gently to blend flavours.
17. Spoon this mixture into each cone, filling to the top.
18. Mix seeds, pistachios, almonds together.
19. Sprinkle this mixture on top of cone filling, press down gently.
20. Pierce one clove in centre of filling.

Recipe courtesy of Saroj Kering