Bhakarwadi Cones

Ingredients list for Bhakarwadi Cones

• 1 cup Refined Flour
• 2 tablespoons Gram Flour
• 3 1/2 tablespoons Semolina (suji)
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Black pepper powder
• 3 tablespoons Ghee
• to taste Salt
• 1 tablespoon White sesame seeds (safed til)
• 1 teaspoon Black sesame seeds (kale til)
• 3 tablespoons Cashewnuts roughly chopped
• 10-12 Almonds roughly chopped
• 2 tablespoons Raisins
• a pinch Turmeric powder
• 1 teaspoon Dried mango powder (amchur)
• 1 tablespoon Poppy seeds (khuskhus)
• 1 cup Desiccated coconut
• 3 tablespoons Sugar
• for deep-frying Oil

Method

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.
2. Apply a little ghee to the dough, cover with a damp muslin cloth and set aside.
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.
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.
5. Heat sufficient oil in a kadai.
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.
7. Brush the outer surface of kulfi moulds with oil and roll the strips around the mould.
8. Slide the cones into hot oil and deep fry till golden and crisp. Drain on absorbent paper.
9. Separate the cones from the mould. Stuff the filling in the moulds, transfer into a serving plate and serve.

Nutrition Info