Misti singhara (or sweet samosa) is one of my favourite sweet dish. Very easy to prepare also. The process of making sweet samosa is similar to that of the popular samosa (filled with fried vegetable stuffing) only here the stuffing is of khoya / kheer and the final samosas are dipped in the sugar syrup.
- 200 gms (2 cups) plain flour / maida
- 200 gms (2 cups) khoya kheer / mawa
- ½ tsp baking powder
- 1 tsp nutmeg powder
- 1 tsp saunf (mouri / aniseed)
- ½ cup boiling water (as required)
- 1- ½ tbsp white oil (for kneading dough)
- white oil / ghee, for frying
- 2 cups sugar
- 4 cups water
- 4-5 green cardamom (chhoti elaichi)
- few strands of saffron
Making sugar syrup:
- To make the hot sugar syrup, take a deep pan, mix the 2 cups of sugar to 1 cup of water. (ratio is 1 part of sugar to 2 parts of water) and bring to a boil.
- Add 4-5 cardamom pods (crushed) and saffron.
- Mix with a spoon until all the sugar is dissolved in water. Boil the syrup and then simmer to reduce the water by half.
- Check the consistency by pouring a little syrup from the ladle. Clear the syrup by removing the scum formed on the top and transfer the hot syrup into a serving dish.
- Crumple the khoya kheer / mawa with hand.
- Take a heavy bottomed non-stick pan, add the crumpled khoya kheer / mawa, add nutmeg powder, saunf and stir on low flame for 3-4 mins.
- Remove from heat and keep aside to cool.
Preparing the samosas:
- Take a bowl, sift flour and baking powder. Add 1 tsp white oil and boiling water.
- Mix well and knead to form a soft dough (but not too loose). Keep aside covered for 30 mins. Divide the dough into 6-8 round balls.
- Take a rolling board and roll out one ball into round thin pancakes (like we do for puri / luchi). Cut it into half (semicircle shape)
- Take a semicircle shaped pancake in the left hand (with the straight edge on the top).
- Take a bowl with little water. Dip index finger of your right hand in water and apply on the straight edge of the semi circle.
- Place your left thumb in the middle of the pancake and fold the right side of the semicircle. Overlap the other half on the straight edge, making a cone. Press the straight edge and seal properly.
- Invert the cone and place in your left hand so that it looks like a funnel and stuff 1 tbsp of the khoya kheer / mawa filling inside the cone.
- Now press the open edge in a straight line and seal properly (seal towards the sealed conical edge) to form a samosa.
- Repeat the process to prepare all the samosas and cover with a moist cloth (If the samosas become dry, the dough may crack during frying)
- Heat oil in deep bottomed kadhai / pan. Lower flame.
- Slowly release the prepared samosas to oil and fry on slow heat.
- Flip to other side and fry till even light brown. Remove from fire and drain excess oil by keeping the fried samosas on a paper towel / tissue paper.
Coating in sugar syrup:
- After frying, dip the fried samosas immediately in the sugar syrup (use a strainer) to ensure even coating on all sides.
- Remove from sugar syrup and refrigerate. Serve cold / warm as per taste.