Royal Sweet Samose

Name: Royal Sweet Samose
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: For the outer samosa covering; 1 cup milk powder; 1/4 cup milk; 1 tablespoons makkhan/ butter or ghee; 1 tablespoon powdered sugar; For the filling; 50 grams white fresh makkhan/ butter; 1 teaspoon cardamom powder; 1 tablespoon pistachios chopped; 1 tablespoon almonds chopped; 1 tablespoon raisins /kismis; 1 tablespoon coconut powder; 1 tablespoon chironji /chiroli; 1 tablespoon cashews chopped; 1 tablespoon mishri cubes; 1 cup Ghee for frying

Sanchita Mittal @sm_thechef

Delhi

#Dussehra
Makkhan Mishri ke meethe samose without maida, filled with dry fruits mixture to make them royal and delicious. It is unique and different just ideal for festive seasons and special occasions. These can also be consumed during fasting.

Sanchita Mittal @sm_thechef

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Ingredients

40 minutes

6 servings

For the outer samosa covering
1 cupmilk powder
1/4 cupmilk
1 tablespoonsmakkhan/ butter or ghee
1 tablespoonpowdered sugar
For the filling
50 gramswhite fresh makkhan/ butter
1 teaspooncardamom powder
1 tablespoonpistachios chopped
1 tablespoonalmonds chopped
1 tablespoonraisins /kismis
1 tablespooncoconut powder
1 tablespoonchironji /chiroli
1 tablespooncashews chopped
1 tablespoonmishri cubes
1 cupGhee for frying

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Steps

40 minutes

1

First of all cut the butter into small cubes and keep the butter in the freezer.
2

To make samosa covering
First take milk powder, powdered sugar and makkhan /ghee and mix well.
3

Then add milk little at a time and make a very soft and smooth dough.
4

In a bowl Mix all the dry fruits and coconut powder, and mix mishri and cardamom powder in another bowl and keep aside.
5

Now Knead the dough again and pinch small lemon sized balls and roll them into rounds of medium thickness
6

Cut in the centre longitudinally to get 2 semicircles.
7

Fold each of them in the shape of a cone, fill the butter cube, dry fruits mixture and mishri mixture
8

Seal the edges carefully with the help of water.
9

Keep the ready samosas in fridge for 15 minutes
10

Heat ghee in a deep, thick-bottomed pan and fry samosas until golden brown, turning occasionally from time to time
11

Don't leave them unattended in the ghee.
Take them out on an absorbent paper, do the plating and serve
12

My tip-
Samosas can also be dipped in sugar syrup if needed according to the taste.