Kheer-Narkel er Singara (Bengali Sweet Samosas) | How to make Kheer-Narkel er Singara (Bengali Sweet Samosas)

4.7 from 3 reviews
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By Trisha Rudra
Created on 14th Sep 2016
  • 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) | How to make Kheer-Narkel er Singara (Bengali Sweet Samosas) (34 likes)

  • 3 reviews
    Rate It!
  • By Trisha Rudra
    Created on 14th Sep 2016

About Kheer-Narkel er Singara (Bengali Sweet Samosas)

Sweet Bengali style samosas, filled with a mixture of khoya (kheer), coconut, jaggery and dry fruits, deep-fried and dunked in syrup

Kheer-Narkel er Singara (Bengali Sweet Samosas), a deliciously finger licking recipe to treat your family and friends. This recipe of Kheer-Narkel er Singara (Bengali Sweet Samosas) by Trisha Rudra will definitely help you in its preparation. The Kheer-Narkel er Singara (Bengali Sweet Samosas) can be prepared within 30 minutes. The time taken for cooking Kheer-Narkel er Singara (Bengali Sweet Samosas) is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Kheer-Narkel er Singara (Bengali Sweet Samosas) step by step. The detailed explanation makes Kheer-Narkel er Singara (Bengali Sweet Samosas) so simple and easy that even beginners can try it out. The recipe for Kheer-Narkel er Singara (Bengali Sweet Samosas) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Kheer-Narkel er Singara (Bengali Sweet Samosas) from BetterButter.

  • Prep Time30mins
  • Cook Time15mins
  • Serves6People
Kheer-Narkel er Singara (Bengali Sweet Samosas)

Ingredients to make Kheer-Narkel er Singara (Bengali Sweet Samosas)

  • 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

How to make Kheer-Narkel er Singara (Bengali Sweet Samosas)

  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.

Reviews for Kheer-Narkel er Singara (Bengali Sweet Samosas) (3)

Ayesha Sayyed16 days ago
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Shiva Pande10 months ago
Looks amazing!
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Evelyn Shilpaa year ago
they look so perfect :)
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