1. Sift flour. Add sugar. Rub in ghee with fingertips till well mixed.
2. Add enough milk to make a fairly stiff dough.
3. Divide into ten balls and roll out on an oiled board as for puris.
4. Cut each into half and from into cones for filling.

To Make the Stuffing:

1. Moisten mava with milk.
2. Add sugar, raisins, cashewnuts and cardamoms. Mix well.
3. Stuff samosas with filling and seal edges with a little water.
4. Deep fry samosas in hot oil till golden brown. Drain and serve.