Kheer-Narkel er Singara (Bengali Sweet Samosas)by Trisha RudraCreated on Sep 14th

  • Kheer-Narkel er Singara (Bengali Sweet Samosas), How to make Kheer-Narkel er Singara (Bengali Sweet Samosas)
  • Kheer-Narkel er Singara (Bengali Sweet Samosas), How to make Kheer-Narkel er Singara (Bengali Sweet Samosas)
  • Kheer-Narkel er Singara (Bengali Sweet Samosas), How to make Kheer-Narkel er Singara (Bengali Sweet Samosas)
  • Kheer-Narkel er Singara (Bengali Sweet Samosas), How to make Kheer-Narkel er Singara (Bengali Sweet Samosas)
Kheer-Narkel er Singara (Bengali Sweet Samosas)by Trisha Rudra
  • Kheer-Narkel er Singara (Bengali Sweet Samosas) (26 likes)

  • By Trisha Rudra|
    Created on Sep 14th
  • Prep Time30mins
  • Cook Time15mins
  • Serves6People
Kheer-Narkel er Singara (Bengali Sweet Samosas)

Ingredients

  • For the Stuffing –
  • Coconut – 1/2 a coconut, shredded/grated, about 1 cup packed
  • Khoya/Mawa – 100 gms
  • Jaggery/Gur powdered – 1/4 cup (adjust as per preference)
  • Almonds – 2 tbsp, powdered
  • Cashews – 2 tbsp, powdered
  • Ghee – 2 tbsp
  • For the Samosa dough –
  • Whole wheat flour/Atta – 1 cup
  • Plain flour/Maida – 1 cup
  • Ghee/Oil – 1/2 a cup approx (you may reduce quantity if you wish)
  • Baking soda – a pinch
  • Salt – 1/2 tsp
  • White sesame seeds/til – 1 tbsp
  • Water – to knead dough
  • Oil – for deep frying
  • For the sugar syrup –
  • Sugar – 1 Cup
  • Water – 1/2 cup
  • Saffron – a few strands
  • Cardamom pods – 3 to 4

Steps

  1. Heat a non-stick pan and add the ghee. To this add the shredded coconut, and let it brown slightly on a low flame for 2 to 3 mins. Add crumbled khoya powdered almond, cashews, and jaggery. Cook this until the mixture is well-combined and has dried up enough. Take off the heat & keep aside to cool completely.
  2. Mix the 2 flours, salt, sesame seeds & soda in a large bowl. Heat the ghee in a pan until it's smoking, and pour this into the flour mixture. Once the flour resembles coarse breadcrumbs, add water, kneading until you have a smooth, tight dough. Cover with a cloth and keep aside for 20-30 mins.
  3. Make lemon-sized balls out of the dough. Roll out each ball into an ellipse/oval shape on a flat, greased surface. Cut down the middle. Wet your fingertip and run it down. Join the straight edges together and form a cone. Fill cone with the stuffing, and close the samosa by applying water.
  4. Heat a deep-bottomed vessel, add the water and sugar together. Add the bruised cardamom pods and saffron strands. When the syrup begins boiling, stir it around to ensure it doesn't stick to the bottom.
  5. Let syrup reach one-string consistency, and lower the heat and thicken syrup for another min or two; essentially creating the ball-stage. In another deep-bottomed vessel, heat enough oil for deep frying the samosas.
  6. Fry on medium-low heat for 2 to 3 mins, until they turn golden brown & crisp. Pick with a slotted spoon & drop into syrup. Let the samosas soak in syrup for 15 to 20 mins. Drizzle syrup on top, let cool. Garnish with silver leaf.

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