For the dough:

• 2 cups flour;
• 1/2 cup sugar;
• 1/2 cup milk;
• 2 1/2 tbsp. ghee;
• oil.

For the stuffing:

• 400 g. mawa;
• 6 tbsp. mixed fruit jam;
• 3 tbsp. raisins.

1. Sift flour. Add sugar. Rub in ghee with fingertips till well mixed. Add enough milk to bind to a fairly stiff dough. Divide the dough into 10 portions. Roll out into puris using a little oil. Cut each puri into half and fold to make small cones. Mix the mawa, jam and raisins well to form a smooth mixture. Stuff the prepared samosa cones with the filling. Seal the edges using a little water. Deep fry the samosas in hot oil till golden brown. Drain the oil. Serve when cold.

(contributed by Reena Jain, Ajmer)