Samosa or Singara is a very popular savory snack in India. In Bengal we have two versions of this snack,one is the regular samosa where we use potatoes,peas,cauliflower and peanuts for the stuffing and the other is the sweeter version of this snack. The processes of Mishti Samosa or Sweet Samosa is similar to that of the popular samosas, only here the stuffing is of khoya /Kheer /Semolina and the final samosas are dipped into the sugar syrup.
Recipe Of Sweet Samosa |
Ingredients :
- 2 Cups plain flour (Maida).
- 11/2 Cups Semolina / Khoya
- 5 - 6 Pcs of Sandesh/ 1 cup grated Coconut.
- 1/2 tbs Baking Powder
- 1 tbs Baking Soda
- 1 tbs Saunf.
- Oil for frying and kneading.
For Sugar Syrup:
- 2 Cups Sugar.
- 1 Cups Water
- 4-5 Green Cardamom
Method : For The Syrup
- For the Sugar Syrup,take a deep pan and add 2 cups of sugar and 1 cup of water,on medium flame and bring it to boil.
- Boil the syrup till the sugar dissolve and then simmer to reduce the water.Ladle the syrup in a serving bowl and keep it aside.
For the filling :
- Take a frying pan and dry roast the semolina ( suji ),add the crumbled sandesh or Khoya Kheer and keep stiring,add 3-4 tbs of sugar and lottle water to the mixture.
- Add the cardamom powder and saunf and stir on low flame for 2-3 mints,switch off the flame and keep it aside.
For Preparing The Samosas :
- Take a bowl and silt the flour and the baking powder,add 1 tbs of oil and warm water.
- Kneed well until you get soft dough,cover the dough and keep it aside for 10-15 mints.
- Make 8 - 10 round balls from the dough.
- Roll out each balls into thin pancakes or like your regular puri/luchi, cut the pancakes into two halves.
- With your hands give each half a shape of a cone and fill the cones with the sweet fillings, close the edges by using water on your finger tips.
- Repeat the processes for making all the samosas.
- Deep fry the samosas and dip them into the sugar syrup.
- After 30 mints remove the samosas from the syrup and refrigerate it.
- Enjoy your Sweet samosas.
Recipe Of Sweet Samosa |
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