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

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, mishti singara: sweet samosas stuffed with kheer and khoya. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya is something which I have loved my entire life.

For the filling:In a pan, pour in the milk and place on heat to boil. Now add half the semolina and sugar and continue cooking until milk reduces to less than half and changes colour. Great recipe for Margherita Fritters: Batter-fried Tomato & Mozzarella Rings.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook mishti singara: sweet samosas stuffed with kheer and khoya using 21 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya:
  1. Make ready For the filling:
  2. Prepare 1 litre Milk
  3. Make ready 100 grams Khoya
  4. Prepare 5-6 tablespoons Sugar
  5. Get 3 tablespoons Semolina
  6. Take 50 grams Finely chopped raisins
  7. Prepare 1/2 teaspoon Nutmeg powder
  8. Take ****
  9. Take For the dough:
  10. Prepare 400 grams Refined flour
  11. Make ready 75-80 grams Ghee
  12. Prepare Pinch Salt
  13. Get As required Water
  14. Prepare 1/2 teaspoon Baking powder
  15. Take 1/2 teaspoon Green Cardamom powder
  16. Get ****
  17. Get For Sugar Syrup:
  18. Get 1 1/2 cups Sugar
  19. Make ready 1 1/2 cups Water
  20. Take 2-3 Green Cardamom Pods
  21. Take Vegetable oil for frying

These dry fruits studded sweets made of cauliflower will make you see the vegetable in a whole new light. Watch the step-by-step recipe video of Kheer er Singara and don't forget to subscribe my YouTube Channel. I'm not a sweet loving person, but some swets I really fond of, Misti singara is one of them, and that too particularly from 'Nag & Co.' This is the sweet version of our regular Singara or Samosa, stuffed with khoya mixture and deep fried and dunked into thick sugar syrup. Kheer-er is made with mawa and can be used in a large variety of dishes as filling.

Steps to make Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya:
  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. 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.
  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.
  7. Roll out each ball with a rolling pin into thin elongated discs, the two ends should be slightly tapered.
  8. With a knife cut each elongated disc into equal halves. Work with one half at a time.
  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.
  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.
  11. Stuff the cone with the kheer filling.
  12. Pull the free edge of the disc over like a flap to cover the filling, to meet the other rim of the cone.
  13. Press the rims together to seal.
  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.
  15. Once fried to a dark golden, strain them out of the oil and toss them into the sugar syrup.

Even crepes are filled with this delicious mix and rolled to make Patishapta. For the outer dough, it is a simple samosa dough and it is also shaped like usual samosas. The filling is made with maida or white flour. It is also not as spicy as the Samosa and some preparations may have a hint of sweet too. However, it must not be confused with Bengali Mishti Shingara that is filled with sweetened reduced milk, or the Labongo Lotika, which is a khoya-stuffed dessert secured with cloves (labango) and dipped in.

So that’s going to wrap it up for this exceptional food mishti singara: sweet samosas stuffed with kheer and khoya recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!