1. Mix all ingredients, knead into a soft pliable dough using water.
2. Cover and keep aside for 20 minutes.
3. Break off small portion of dough, roll into thin 4� wide chappati.
4. Cut into 2 halves.
5. Take one portion, wrap in shape of cone over a handle or mould.
6. Stick edges together with a moist finger.
7. Hold in hot ghee to fry till crisp, remove mould carefully.
8. Finish off frying to a light golden brown.
9. Drain off, keep aside.
10. Repeat for remaining dough.
11. Cool cones, keep in airtight container till required.

For Filling:

1. Warm paneer and sugar in a pan, till extra moisture gets burned out.
2. Take off fire, cool, run in mixie till smooth.
3. Add essences, coconut, cardamom, mix gently to blend flavours.
4. Spoon this mixture into each cone, filling to the top.
5. Mix seeds, pistachios, almonds together.
6. Sprinkle this mixture on top of cone filling, press down gently.
7. Pierce one clove in centre of filling.
8. Serve as a novel sweet dish.

   Making time: 45 minutes
   Makes: 14-16 cones
   Shelflife: 2-3 days