date: 2020-07-07T01:37:21.823Z image: https://img-global.cpcdn.com/recipes/158dc68351f913e4/751x532cq70/mishti-singara-sweet-samosas-stuffed-with-kheer-and-khoya-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/158dc68351f913e4/751x532cq70/mishti-singara-sweet-samosas-stuffed-with-kheer-and-khoya-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/158dc68351f913e4/751x532cq70/mishti-singara-sweet-samosas-stuffed-with-kheer-and-khoya-recipe-main-photo.jpg author: Joseph Johnson ratingvalue: 4.4 reviewcount: 19834 recipeingredient: - " 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" recipeinstructions: - "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." categories: - Recipe tags: - mishti - singara - sweet katakunci: mishti singara sweet nutrition: 101 calories recipecuisine: American preptime: "PT20M" cooktime: "PT50M" recipeyield: "1" recipecategory: Dinner ---  Hey everyone, it is John, welcome to our recipe page. Today, we're going to make a distinctive dish, mishti singara: sweet samosas stuffed with kheer and khoya. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious. 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. STYLE A sweet change from the ubiquitous savoury samosas. Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya is one of the most popular of recent trending foods in the world. It is simple, it's fast, it tastes delicious. It is appreciated by millions every day. They're fine and they look fantastic. Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya is something that I've loved my entire life. To begin with this 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. Prepare *For the filling:* 1. Take 1 litre Milk 1. Take 100 grams Khoya 1. Make ready 5-6 tablespoons Sugar 1. Get 3 tablespoons Semolina 1. Make ready 50 grams Finely chopped raisins 1. Take 1/2 teaspoon Nutmeg powder 1. Take **** 1. Take *For the dough:* 1. Take 400 grams Refined flour 1. Prepare 75-80 grams Ghee 1. Prepare Pinch Salt 1. Get As required Water 1. Prepare 1/2 teaspoon Baking powder 1. Prepare 1/2 teaspoon Green Cardamom powder 1. Get **** 1. Make ready *For Sugar Syrup:* 1. Make ready 1 1/2 cups Sugar 1. Get 1 1/2 cups Water 1. Make ready 2-3 Green Cardamom Pods 1. Prepare 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. ##### Instructions 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. 1. Now add the khoya (grated) and mix well. Add the remaining semolina and cook for another couple of minutes. 1. Remove from heat, add the raisins and the nutmeg powder. Mix well and keep aside to cool. 1. 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 1. 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. 1. 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. 1. Roll out each ball with a rolling pin into thin elongated discs, the two ends should be slightly tapered. 1. With a knife cut each elongated disc into equal halves. Work with one half at a time. 1. Now dip your index finger in water and run it along the straight side of the cut disc. This will act as an adhesive. 1. 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. 1. Stuff the cone with the kheer filling. 1. Pull the free edge of the disc over like a flap to cover the filling, to meet the other rim of the cone. 1. Press the rims together to seal. 1. 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. 1. Once fried to a dark golden, strain them out of the oil and toss them into the sugar syrup. 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. 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. So that's going to wrap this up for this special food mishti singara: sweet samosas stuffed with kheer and khoya recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!