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Mishti Singara: Sweet Samosas Stuffed With Kheer And Khoya Recipe

Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya Recipe
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Category : sweet snack
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Prepare the ingredients before making Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya in your home. Then, follow these steps below to serve Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya for your family or friends.

Ingredients: Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya

  • *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

How to Make Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya in your home by yourself.

    Step 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.
  • Step 2
  • Now add the khoya (grated) and mix well. Add the remaining semolina and cook for another couple of minutes.
  • Step 3
  • Remove from heat, add the raisins and the nutmeg powder. Mix well and keep aside to cool.
  • Step 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
  • Step 5
  • For the syrup : In the mean time in a deep pan place the sugar, water and cardamom to boil together. Boil until the syrup thickens. It should be sticky.
  • Step 6
  • Now making the samosas: Divide the dough into 20 equal parts and sculpt into balls. Keep a couple of tablespoons of ghee and a small bowl of water new to your work counter.
  • Step 7
  • Roll out each ball with a rolling pin into thin elongated discs, the two ends should be slightly tapered.
  • Step 8
  • With a knife cut each elongated disc into equal halves. Work with one half at a time.
  • Step 9
  • Now dip your index finger in water and run it along the straight side of the cut disc. This will act as an adhesive.
  • Step 10
  • 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.
  • Step 11
  • Stuff the cone with the kheer filling.
  • Step 12
  • Pull the free edge of the disc over like a flap to cover the filling, to meet the other rim of the cone.
  • Step 13
  • Press the rims together to seal.
  • Step 14
  • 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.
  • Step 15
  • Once fried to a dark golden, strain them out of the oil and toss them into the sugar syrup.
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