Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya. For the filling:In a pan, pour in the milk and place on heat to boil. Now add half the semolina and sugar and continue cooking until milk reduces to less than half and changes colour. Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya While traditional samosa or singara (that's what we Bengalis call it) are filled with a spicy potato filling, this one comes with a sweet filling made of reduced milk, milk solids and semolina, laced in sticky sugar syrup.

Garlic, tomatoes, basil and Mozzarella - enough to make those salivary glands work overtime. Watch the step-by-step recipe video of Kheer er Singara and don't forget to subscribe my YouTube Channel. About Sweet Samosa/ Misti Singara Recipe. You can have Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya using 21 ingredients and 15 steps. Here is how you cook it.

Ingredients of Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya

It's of *For the filling:*.
You need 1 litre of Milk.
It's 100 grams of Khoya.
Prepare 5-6 tablespoons of Sugar.
It's 3 tablespoons of Semolina.
It's 50 grams of Finely chopped raisins.
You need 1/2 teaspoon of Nutmeg powder.
Prepare of ****.
Prepare of *For the dough:*.
You need 400 grams of Refined flour.
It's 75-80 grams of Ghee.
It's Pinch of Salt.
You need of As required Water.
You need 1/2 teaspoon of Baking powder.
Prepare 1/2 teaspoon of Green Cardamom powder.
It's of ****.
It's of *For Sugar Syrup:*.
It's 1 1/2 cups of Sugar.
It's 1 1/2 cups of Water.
Prepare 2-3 of Green Cardamom Pods.
You need of Vegetable oil for frying.

It is stuffed with either khoya or coconut. Sweet Samosa/ Misti Singara is a delicious dish which is liked by the people of every age group. I'm not a sweet loving person, but some swets I really fond of, Misti singara is one of them, and that too particularly from 'Nag & Co.' This is the sweet version of our regular Singara or Samosa, stuffed with khoya mixture and deep fried and dunked into thick sugar syrup. Kheer-er is made with mawa and can be used in a large variety of dishes as filling.

Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya step by step

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..

Even crepes are filled with this delicious mix and rolled to make Patishapta. For the outer dough, it is a simple samosa dough and it is also shaped like usual samosas. The filling is made with maida or white flour. It is also not as spicy as the Samosa and some preparations may have a hint of sweet too. However, it must not be confused with Bengali Mishti Shingara that is filled with sweetened reduced milk, or the Labongo Lotika, which is a khoya-stuffed dessert secured with cloves (labango) and dipped in.