Crisp cones served stuffed with bhakarwadi filling.
- Refined flour ( maida) – 1 cup
- Gram flour (besan) – 2 tbsp
- Semolina ( suji) – 3 1/2 tbsp
- Red chilli powder – 1/2 tsp
- Black pepper powder – 1/4 tsp
- Ghee – 3 tbsp
- Salt – to taste
- White sesame seeds – 1 tbsp
- Black sesame seeds – 1 tsp
- Cashewnuts roughly chopped – 3 tbsp
- Almonds roughly chopped – 10-12 no
- Raisins – 2 tbsp
- Turmeric powder – a Pinch
- Dry mango powder – 1 tsp
- Poppy seeds – 1 tbsp
- Desiccated dried coconut – 1 cup
- Sugar – 3 tbsp
- Oil – for deep frying
- Mix together maida, 2 tbsp gram flour, semolina, 1/4 tsp red chilli powder, 1/4 tsp black pepper powder, 1 tbsp ghee, salt and knead into a hard dough using water as required.
- Apply a little ghee to the dough, cover with a damp muslin cloth and keep aside.
- Heat the remaining ghee in a non stick pan. Add white and black sesame seeds, cashew nuts, almonds, raisins and sauté till the nuts are slightly golden.
- Add remaining red chilli powder, turmeric powder, dried mango powder, poppy seeds, remaining black pepper powder, dessicated coconut, remaining gram flour, sugar, salt and mix well. Sauté on low heat for 2-3 minutes.
- Transfer the mixture into a bowl and keep aside.
- Heat sufficient oil in a non stick kadai.
- Make equal size balls of the dough. Apply little ghee on the balls and roll out into elongated rotis. Cut the roti into long strips.
- Brush the outer surface of kulfi moulds with oil and roll the strips around the mould.
- Deep fry the cones till golden and crisp. Drain on an absorbent paper. Separate the cones from the mould. Stuff the filling in the cones, transfer into a serving plate and serve.