Cones Recipe

Mix flour and salt together.
Rub in ghee, add milk along with enough water to form a stiff dough.
Cover and set aside for 15 minutes.
Divide the dough into small balls.
Roll out each ball into a thin sheet on a floured board.
Cut each sheet into strips of about half inch in breadth.
Wrap these strips around the mould.
While wraping see that one edge of the strip is over the previous edge of the strip.
Prepare a thin paste of 1 tsp flour and 1 1/2 tblsps water and apply lightly to the edge of the strip on the top side (and not on the side touching the mould).
That it may stick on the bottom edge of the previous strip.
Take care that no water comes in contact with the cone.
Heat enough oil for deep frying, then slip a few moulds into the hot fat.
After a few minutes the cone will slip off the mould.
If it does not slip off by itself, shake it out carefully being careful not to damage the cone.
Remove the cones with the help of tongs and deep fry to a golden colour.
Drain.
Cool and fill with mince— on meat.
When cold you can use them with ice cream.
They last a week in airtight tins.