Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, mishti singara: sweet samosas stuffed with kheer and khoya. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya is something which I’ve loved my entire life. They are nice and they look wonderful.

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. 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.

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

The ingredients needed to make Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya:

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

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. Kheer stuffed chop, lightly tossed in sugar syrup is a wonderful way to make any occassion special.

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.

Patishapta This stuffed pancake roll is preserved for Makar Sankranti, and is always made at home. Stuffed with a coconut and jaggery mix, it's typically had warm because the filling doesn't quite do the trick otherwise. The pancake batter is made with maida (all purpose flour), semolina, and rice flour, and is mixed with milk. Indian Desserts Indian Sweets Indian Snacks Indian Food Recipes Indian Dishes Goan Recipes Bangladeshi Food Bengali Food Sweet Recipes. Mishti aloor malpua is very famous sweet dish in Bengal.

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