PERAKI

Ingredients

• 120 g (approximately 1/2 powa) khoya (khowa kheer) (Also sold as mawa. Use the firm/danedar variety if possible. 1 powa is approximately 233g, so 1/2 powa ≈ 116g.)
• 1 tablespoon ghee (for frying filling) (A small amount for frying the khoya and then the fruits and nuts.)
• 120 g (approximately 1/2 powa) raisins (1/2 powa ≈ 116g. Use seedless raisins.)
• 30 g (approximately 1 chhatak) almonds (1 chhatak ≈ 58g but modern usage often equates to about 30g. Cut into small pieces. Blanched or raw both work.)
• 30 g (approximately 1 chhatak) pistachios (Shelled and roughly chopped into pieces.)
• 12 g (approximately 1 tola) cardamom seeds (1 tola ≈ 11.7g. Use seeds only, not pods. Lightly crush before use.)
• 3 g (approximately 1/4 tola) cloves, powdered (1/4 tola ≈ 2.9g. Use pre-ground cloves or grind whole cloves finely.)
• 3 g (approximately 1/4 tola) cinnamon (Ground cinnamon. 1/4 tola ≈ 2.9g.)
• 1 tablespoon sugar syrup (for the filling) (A light sugar syrup — dissolve sugar in water in roughly equal parts by weight and simmer briefly. Use just enough to bind the filling.)
• 120 g (approximately 1 powa) ghee (for the dough) (1 powa ≈ 233g but for dough fat, 1 powa of ghee is approximately 120g. Rub thoroughly into the flour to create a crumbly texture before adding water.)
• 930 g (approximately 1 seer) fine flour (maida / plain white flour) (1 seer ≈ 933g. Use plain all-purpose flour or maida for the crispiest result.)
• 200 ml (approximately, added gradually) water (Add cold water gradually to form a stiff dough. You may need slightly more or less.)
• 465 g (approximately 1/2 seer) ghee (for deep frying) (1/2 seer ≈ 466g. Heat in a deep, heavy-bottomed pan suitable for deep frying.)
• 500 ml (enough to fully immerse the fried cones) very concentrated sugar syrup (for soaking) (Make a thick syrup: dissolve sugar in water in a 2:1 ratio by weight and simmer until it reaches a thick, sticky consistency (approximately one-thread stage).)
• 100 g (for rolling) dry crystalline sugar (Use coarse granulated sugar or caster sugar. Spread on a tray for easy rolling.)

Instructions

1. 1Place a frying pan or kadai over medium heat. Add about 1 teaspoon of ghee from your filling ghee allowance. Once the ghee is hot, add the khoya (approximately 120g). Stir continuously and fry until it turns golden and fragrant, about 5–7 minutes. Remove from the pan and spread on a plate to cool completely. Once cool, crumble or grind it into a coarse powder using your hands or a fork. Set aside.
2. 2Return the pan to medium heat and add a little more ghee (another teaspoon from your allowance). Add the raisins and fry for 1–2 minutes until they puff up slightly. Add the chopped almonds and pistachios and fry for a further 2–3 minutes, stirring constantly, until lightly golden. Remove from heat and set aside on the same plate as the powdered khoya or a separate bowl.
3. 3In a mixing bowl, combine the powdered fried khoya, the fried raisins, almonds, and pistachios. Add the cardamom seeds (lightly crushed), the powdered cloves, and the ground cinnamon. Mix well. Drizzle over about 1 tablespoon of sugar syrup and mix again until everything just comes together into a loosely bound filling. It should hold when pressed but not be wet. Set aside.
4. 4In a large mixing bowl, add the fine flour (approximately 930g). Add the ghee for the dough (approximately 120g) and rub it into the flour using your fingertips until the mixture resembles breadcrumbs and no large lumps remain — this is called 'shortening' the flour. Now gradually add cold water, a little at a time, mixing as you go, until the dough comes together into a stiff, firm dough. It should not be soft or sticky. Knead for 2–3 minutes until smooth. Cover with a damp cloth and rest for 10 minutes.
5. 5Divide the rested dough into equal balls (roughly golf-ball sized). Take one ball and roll it out into a round disc on a lightly floured surface. Shape each disc into a hollow cone by cupping the disc in your palm and pinching one side upward into a pointed cone shape, leaving an open base. Alternatively, roll the disc into a cone shape by overlapping the edges and pressing to seal the seam. Place a generous spoonful of the spiced khoya filling inside the cone, pressing it in gently. Pinch and press the open base firmly shut, ensuring there are no gaps that could open during frying. Repeat with remaining dough and filling.
6. 6Heat the ghee for frying (approximately 465g) in a deep, heavy-bottomed pan or kadai over medium heat. To test the temperature, drop a tiny piece of dough in — it should rise slowly to the surface. Do not let the ghee smoke. Carefully lower the stuffed cones into the hot ghee in batches, a few at a time to avoid crowding. Fry, turning occasionally, until they are golden and crisp all over, approximately 8–10 minutes per batch. Remove and drain briefly. Meanwhile, prepare the very concentrated sugar syrup: dissolve sugar in water at a 2:1 ratio by weight in a saucepan and simmer until thick and sticky, reaching approximately one-thread stage (when a drop placed between two fingers and pulled apart forms a single thread). Transfer the fried cones directly into the hot concentrated syrup and keep them fully immersed for about 30 minutes, turning occasionally. They will absorb the syrup and become glossy.
7. 7Spread the dry crystalline sugar on a wide plate or tray. Remove the soaked cones from the syrup one at a time using a slotted spoon and allow any excess syrup to drip off for a moment. Immediately roll each cone in the crystalline sugar, turning to coat all sides evenly. The sugar will stick to the syrup coating and form a sparkling, crunchy outer layer. Place on a clean tray to set. Serve at room temperature. Store in an airtight container.