Take the water, clarified butter and salt in a pan.
Bring to a rolling boil.
Add the flour mixture and quickly mix well with a wooden spoon, till the mixture forms a ball.
Switch off heat.
Transfer the mixture into a bowl.
Slightly wet your hands and carefully knead the dough till smooth. The dough will be hot.
Cover and keep aside.
Take another pan and heat butter.
Add the garlic paste (if using) and saute for a minute.
Add the pepper powder, nutmeg and flour and mix well. Stir for a few seconds.
Add milk, a little at a time, mixing well.
Make sure no lumps are formed.
Add the cheese and prawns and mix well.
The sauce should be just enough to coat the prawns. If required, you may add more milk.
Adjust the seasoning to your taste.
Take small balls off the dough and roll it out into 3" circles.
Place a spoonful of the filling in the centre.
Bring one end of the circle over the filling to the other end, to form a moon shape.
Press and seal the edges.
Repeat the process with the remaining dough and filling.
Take each of the Rissoles and dip in the beaten egg, evenly coating it.
Roll in the breadcrumbs so that it coats evenly.
Heat oil in a pan.
When hot, carefully drop the rissoles and fry on medium heat, till golden brown on both sides.
Drain onto an absorbant paper.
Serve hot with tomato ketchup.