In a small bowl, combine 2 tablespoons of all-purpose flour with 3 tablespoons of water, mixing thoroughly until you achieve a thick, smooth slurry. Set it aside as you prepare the wonton wrappers for filling.

On a clean, flat surface, lay out one wonton wrapper, ensuring the remaining wrappers are covered with a damp cloth.

Using a brush, apply the prepared slurry along the edges of the wonton wrapper to create an adhesive for sealing. Shape about 1 teaspoon of kalakand into a small round ball and place it in the center of the wrapper.

Fold the wrapper over to form a triangle, pressing the edges firmly to ensure a tight seal.

In a deep pan, pour enough oil or ghee to submerge the wontons and heat over medium-high heat.

Carefully drop the sealed wontons into the hot oil and fry for about 4-5 minutes or until golden brown and crispy.

Once fried, use a slotted spoon to remove the wontons from the oil and place them on paper towels to drain excess grease. Garnish with silver foil and rose petals before serving.