Pre preparation for this recipe is 4-5 hrs.

In a tray line an aluminium foil. Scoop the ice cream and place each scooped balls on the tray and freeze it for minimum 2 hrs in the deep freezer.

Now make a thick slurry with 2 tbsp of maida and 1 tsp of cornflour and pinch of salt. The measurement needs to be increased depending on the number of balls. This measurement is enough for 3 balls. Crush the cornflakes in a mixer. Do not make it into fine powder. You may also crush with your hands.

Now remove the frozen ice cream balls, dip it in the slurry and roll it in the cornflakes powder ensure it is well coated. Put them back in the deep freezer for an hour. Repeat this again after an hour for a second coat and freeze it again for an hour.

Now heat the oil. When the oil is well heated, bring the flame to medium high and drop each ball. Fry it for a minute. Place it on a serving plate and decorate with some chocolate syrup. Serve immediately.