Kheerer Shingara

INGREDIENTS

Step 1: In a bowl mix together maida, cardamom powder and ghee.

Step 2: MAke it a crumbly mixture.

Step 3: Add little water to bring together the dough. It needs to be crumbly.

Step 4: Cover and set aside for one hour.

Step 5: In a pan heat ghee and add raisins.

Step 6: Add mawa and fry until it changes colour.

Step 7: Add in cardamom powder and pistachios.

Step 8: Finally add in sugar and cook until the mix froths.

Step 9: Switch off flame and allow it to cool completely.

Step 10: In another pan mix together sugar and water and bring it to boil.

Step 11: Allow it to boil until it reaches single thread consistency.

Step 12: Add vinegar and set it aside.

Step 13: Heat oil in a pan.

Step 14: Divide the dough into 6 equal portions.

Step 15: Roll each into a oval shaped disc.

Step 16: Slice it into two.

Step 17: Make a cone, apply water at the edges to stick the cone.

Step 18: Fill the cone with mawa mixture.

Step 19: Apply water along the edges of the cone and stick them together to form a samosa shape.

Step 20: Deep fry them until golden.

Step 21: Remove from oil and immerse the samosas in the warm syrup.

Step 22: Let them soak for 30 minutes.

Step 23: Remove onto a plate and allow it to cool completely before storing in an airtight box.