Recipe Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya

Ingredients :

• *For the filling:*
• 1 litre Milk
• 100 grams Khoya
• 5-6 tablespoons Sugar
• 3 tablespoons Semolina
• 50 grams Finely chopped raisins
• 1/2 teaspoon Nutmeg powder
• ****
• *For the dough:*
• 400 grams Refined flour
• 75-80 grams Ghee
• Pinch Salt
• As required Water
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Green Cardamom powder
• ****
• *For Sugar Syrup:*
• 1 1/2 cups Sugar
• 1 1/2 cups Water
• 2-3 Green Cardamom Pods
• Vegetable oil for frying

Method :

1. For the filling:In a pan, pour in the milk and place on heat to boil. Boil the milk for a good 10-12 minutes. Now add half the semolina and sugar and continue cooking until milk reduces to less than half and changes colour.
2. Now add the khoya (grated) and mix well. Add the remaining semolina and cook for another couple of minutes.
3. Remove from heat, add the raisins and the nutmeg powder. Mix well and keep aside to cool.
4. For the dough: Tip the flour in a pan. Add the ghee, cardamom powder, baking powder and salt and mix well. Now add water and knead into a soft pliable dough. Cover with a wet towel and let it rest for 20 minutes
5. Roll out each ball with a rolling pin into thin elongated discs, the two ends should be slightly tapered.
6. With a knife cut each elongated disc into equal halves. Work with one half at a time.
7. Now dip your index finger in water and run it along the straight side of the cut disc. This will act as an adhesive.
8. Hold the two ends of the straight, and bring it together one end slightly overlapping the other and press the length of the edge together to form a cone.
9. Stuff the cone with the kheer filling.
10. Pull the free edge of the disc over like a flap to cover the filling, to meet the other rim of the cone.
11. Press the rims together to seal.
12. Finally once the singaras are made, heat oil in a large frying pan. Deep fry the singaras in batches of 4-5 depending on the size of your frying pan. Fry on a low heat so that the crust is cooked through.
13. Once fried to a dark golden, strain them out of the oil and toss them into the sugar syrup.

Recipe Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya 2013-08-11T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster