How to make Bhakarwadi Cones -

Crisp cones served stuffed with bhakarwadi filling.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Refined Flour , Gram Flour

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Bhakarwadi Cones checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Burritos . You can also find more Snacks and Starters recipes like Chicken Satay Potato Papad - SK Khazana Kebab Omelette - SK Khazana Aloo Puri

Bhakarwadi Cones

Bhakarwadi Cones Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bhakarwadi Cones Recipe

  • Refined Flour 1 cup

  • Gram Flour 2 tablespoons

  • Semolina (suji) 3 1/2 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Black pepper powder 1/4 teaspoon

  • Ghee 3 tablespoons

  • Salt to taste

  • White sesame seeds (safed til) 1 tablespoon

  • Black sesame seeds (kale til) 1 teaspoon

  • Cashewnuts roughly chopped 3 tablespoons

  • Almonds roughly chopped 10-12

  • Raisins 2 tablespoons

  • Turmeric powder a pinch

  • Dried mango powder (amchur) 1 teaspoon

  • Poppy seeds (khuskhus) 1 tablespoon

  • Desiccated coconut 1 cup

  • Sugar 3 tablespoons

  • Oil for deep-frying


Step 1

Mix together refined flour, 2 tbsps gram flour, semolina, ¼ tsp red chilli powder, black pepper powder, 1 tbsp ghee and salt in a bowl. Add sufficient water and knead into stiff dough.

Step 2

Apply a little ghee to the dough, cover with a damp muslin cloth and set aside.

Step 3

Heat the remaining ghee in a non-stick pan. Add white and black sesame seeds, cashewnuts, almonds and raisins and sauté till the nuts are a light golden.

Step 4

Add remaining red chilli powder, turmeric powder, dried mango powder, poppy seeds, remaining black pepper powder, desiccated coconut, remaining gram flour, sugar, salt and mix well. Sauté on low heat for 2-3 minutes. Transfer the mixture into a bowl and set aside.

Step 5

Heat sufficient oil in a kadai.

Step 6

Divide dough into equal portions and roll into balls. Apply little ghee on the balls and roll out into elongated rotis. Cut the roti into long strips.

Step 7

Brush the outer surface of kulfi moulds with oil and roll the strips around the mould.

Step 8

Slide the cones into hot oil and deep fry till golden and crisp. Drain on absorbent paper.

Step 9

Separate the cones from the mould. Stuff the filling in the moulds, transfer into a serving plate and serve.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.