Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya. This is a very delicious sweet. I hope everyone tries and likes it. Mix with all the other ingredients for the stuffing and enough milk to make a thick cream.

Jalebi textured fried brown coating with stuffed chhena inside. Like the mishti singara, it is also filled with kheer. Roll each portion of the dough. You can have Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya using 21 ingredients and 15 steps. Here is how you achieve that.

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

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

Odkryj Mini Samosa Singara Stuffed Vegetable Potato stockowych obrazów w HD i miliony innych beztantiemowych zdjęć stockowych, ilustracji i wektorów w kolekcji Shutterstock. Codziennie dodajemy tysiące nowych, wysokiej jakości obrazów. The filling is hot, fiery and tangy What is also known as Khoya samosa, this one works as a sweet as well as a snack. It contains a filling of khoya or coconut milk along with dry fruits.

Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya instructions

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..
Now add the khoya (grated) and mix well. Add the remaining semolina and cook for another couple of minutes..
Remove from heat, add the raisins and the nutmeg powder. Mix well and keep aside to cool..
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.
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..
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..
Roll out each ball with a rolling pin into thin elongated discs, the two ends should be slightly tapered..
With a knife cut each elongated disc into equal halves. Work with one half at a time..
Now dip your index finger in water and run it along the straight side of the cut disc. This will act as an adhesive..
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..
Stuff the cone with the kheer filling..
Pull the free edge of the disc over like a flap to cover the filling, to meet the other rim of the cone..
Press the rims together to seal..
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..
Once fried to a dark golden, strain them out of the oil and toss them into the sugar syrup..

The Singara is also a samosa with Potato and sometimes with other fillings mixed with potato like peas or cauliflower. First make the pastry for samosa… Take flour,salt and oil in a mixing bowl and rub well. Slowly add in water and make into a firm dough. Singara and a pile of samosas - Srimongal, Bangladesh. Sweet Potato Samosas are savory filled pastry triangles with potato, peas and spices served with an easy mango and mint sauce.