Mishti Singara: Sweet Samosas Stuffed with Kheer and Khoya

• 1 litre Milk
• 100 grams Khoya
• 5-6 tablespoons Sugar
• 3 tablespoons Semolina
• 50 grams Finely chopped raisins
• 1/2 teaspoon Nutmeg powder
• 400 grams Refined flour
• 75-80 grams Ghee
• Pinch Salt
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Green Cardamom powder
• 1 1/2 cups Sugar
• 1 1/2 cups Water
• 2-3 Green Cardamom Pods

1. For the filling:In a pan, pour in the milk and place on heat to boil.
2. Boil the milk for a good 10-12 minutes.
3. Now add half the semolina and sugar and continue cooking until milk reduces to less than half and changes colour.
4. Now add the khoya (grated) and mix well.
5. Add the remaining semolina and cook for another couple of minutes.
6. Remove from heat, add the raisins and the nutmeg powder.
7. Mix well and keep aside to cool.
8. For the dough: Tip the flour in a pan.
9. Add the ghee, cardamom powder, baking powder and salt and mix well.
10. Now add water and knead into a soft pliable dough.
11. Cover with a wet towel and let it rest for 20 minutes
12. For the syrup : In the mean time in a deep pan place the sugar, water and cardamom to boil together.
13. Boil until the syrup thickens.
14. It should be sticky.
15. Now making the samosas: Divide the dough into 20 equal parts and sculpt into balls.
16. Keep a couple of tablespoons of ghee and a small bowl of water new to your work counter.
17. Roll out each ball with a rolling pin into thin elongated discs, the two ends should be slightly tapered.
18. With a knife cut each elongated disc into equal halves.
19. Work with one half at a time.
20. Now dip your index finger in water and run it along the straight side of the cut disc.
21. This will act as an adhesive.
22. 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.
23. Stuff the cone with the kheer filling.
24. Pull the free edge of the disc over like a flap to cover the filling, to meet the other rim of the cone.
25. Press the rims together to seal.
26. Finally once the singaras are made, heat oil in a large frying pan.
27. Deep fry the singaras in batches of 4-5 depending on the size of your frying pan.
28. Fry on a low heat so that the crust is cooked through.
29. Once fried to a dark golden, strain them out of the oil and toss them into the sugar syrup.

milk, sugar, raisins, nutmeg powder, flour, ghee, salt, baking powder, green cardamom, sugar, water, green cardamom

Taken from cookpad.com/us/recipes/312538-mishti-singara-sweet-samosas-stuffed-with-kheer-and-khoya (may not work)