Mishti Singara or Kheeri Singara

Name: Mishti Singara or Kheeri Singara
Total time: 10800 s
Yield: 16 servings
Cuisine: Indian
Ingredients: 1 cup All-purpose flour/ Maida; 1 pinch salt; 2 tbsp Ghee/ Vanaspati ghee/ veg oil; as needed Water; 250 gms Chilled Unsweetened Kheer/ khoya/ Mawa; 2 tbsp nutsFried & chopped fine; 2 tbsp Bura Chini (sugar) or normal sugar powdered; 1 cup Sugar; 1 cup water; 1 pinch saffron; 3-4 Green Cardamom crushed or powdered; 3 tsp Crushed Pistachios (Optional); as needed Dried / fresh rose petals (Optional)

Jibita Khanna @Jibitakhanna

#holi21
Mishti Singara or Kheeri Singara is the delicacy of West Bengal. As a kid it was my favourite sweet.
It's Singara / Samosa shaped sweet.stuffed with Kheer / Mawa filling , fried and dipped in sugar syrup.
In Bengali Language, Samosa is called Singara and Mawa is called Kheer hence the name Kheeri Singara or Mishti Singara as it's sweet( Mishti ) unlike it's savoury cousin.
Happy Dol .Happy Holi !

Jibita Khanna @Jibitakhanna

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Ingredients

2-3 hours

16 servings

For dough
1 cupAll-purpose flour/ Maida
1 pinchsalt
2 tbspGhee/ Vanaspati ghee/ veg oil
as neededWater
For Filling
250 gmsChilled Unsweetened Kheer/ khoya/ Mawa
2 tbspnutsFried & chopped fine
2 tbspBura Chini (sugar) or normal sugar powdered
For sugar syrup
1 cupSugar
1 cupwater
1 pinchsaffron
3-4Green Cardamom crushed or powdered
For Garnishing
3 tspCrushed Pistachios (Optional)
as neededDried / fresh rose petals (Optional)

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Steps

2-3 hours

1

In a pan take all the ingredients for the sugar syrup.cook till the syrup becomes of thick consistency but doesn't develop any strings.
Smash the chilled Kheer/ mawa & add sugar and finely chopped nuts fried in ghee and mix well and keep it in the refrigerator till it is used.
2

For the dough take all the ingredients mix well, add water little by little till you form a dough. Let it rest for half an hour.
3

Divide the Kheer in equal quantity(16) and also the dough into balls (8). Roll it out in an oblong shape.cut from the middle take one half and make a cone like shape.by bringing the two straight edges and overlapping and sealing.if required apply little water to seal. After stuffing or filling seal the other side also giving it the shape of Singara or samosa.make the rest in this way and fry on a low medium flame till golden brown in colour.
4
5

After the singaras are fried put it in the sugar syrup or chasni (it should be lukewarm) and let them be in it for about 3-4 minutes. Take it out.garnish and serve to your loved ones.I love it when it's at room temperature.
Happy Holi

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Jibita Khanna @Jibitakhanna

on March 28, 2021 08:25

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.