Sweet Samosa

Name: Sweet Samosa
Total time: 2700 s
Cuisine: Indian
Ingredients: 500 ml milk; 100 gm khoya; 5-6 tbsp liquid jaggery; 1 tbsp sugar; 2 tbsp chopped raisin; 3 tbsp cashew powder; 1 cup all-purpose flour; 2-3 tbsp ghee; Pinch salt; as per need Water; 2 cup sugar; 1 cup water; Pinch saffron

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

#Diwali2020
#FestiveDessert_MethaiContest
#diwaliSpecialRecipe
#CookpadIndia
Happy Diwali to all..
It's a perfect festive season of mithai. This is a famous item in the sweet shop of Kolkata, specially during festive season it's in demand. It's stuffed with lots of khoya, Chenna,dry fruits and deep fried and drunk into thick sugar syrup.

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Saved

Ingredients

45 minutes

For the Filling:-
500 mlmilk
100 gmkhoya
5-6 tbspliquid jaggery
1 tbspsugar
2 tbspchopped raisin
3 tbspcashew powder
For dough:-
1 cupall-purpose flour
2-3 tbspghee
Pinchsalt
as per needWater
For sugar syrup:-
2 cupsugar
1 cupwater
Pinchsaffron

Saved

Steps

45 minutes

1

Making filling:- Heat a pan with milk and boil it. Add sugar and stir continuously until sugar completely dissolved. Now add grated khoya and mix well on medium flame. stir and cook mixture starts to thicken.
2

At this stage add 1/2 cup chana stir and cook the mixture well until it gets thick and smooth consistency. Now add liquid jaggery and mix well. There should not be any lumps in the mixture. If mixture looks too dry add few tbsp of milk and mix well.
3

When mixture comes in the form of mawa and thick turn off the flame and take it out in the bowl.
4

Making Dough:- In a mixing bowl add all-purpose flour and pinch of salt. crumble the flour well with ghee. In addition add water and knead to form a dough. Cover it and rest it for 15 minutes.
5

Making Sugar Syrup:- lein the meantime in a deep pan add sugar with water and boil it with pinch of saffron. Boil it until Syrup thicken. It should be sticky.
6

Making Sweet Samosa :- Divide the dough into small balls.and roll it thin to a oval shape roti.
7

Cut the rolled dough in half. Take one half and make some more slits with knife with out cutting the edges.
8

Now take the rolled half over slitted half of the roti and press the edges to seal it.apply water on the side.
9

Take one side of the cemi cercle roti and bring it to middle. similarly bring other side to the middle and seal it with water.
10

Seal at the bottom to make a cone and add the Filling in the cone.seal the sides. Similarly prepared all the Samosa cones.
11

Fry the Samosa in medium Hot oil on low to medium flame till it golden.
12

Once fried to a golden colour strain them out of the oil and drunk into the warm sugar syrup.
13

Let them soke in 30 minutes. coat well, shake off the excess syrup and place them on a plate to cool.