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Home / Recipes / Kheer-Narkel er Singara (Bengali Sweet Samosas)

Photo of Kheer-Narkel er Singara (Bengali Sweet Samosas) by Trisha Rudra at BetterButter

Kheer-Narkel er Singara (Bengali Sweet Samosas)

Trisha Rudra
30 minutes
Prep Time
15 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Kheer-Narkel er Singara (Bengali Sweet Samosas) RECIPE

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

Recipe Tags

  • Holi
  • Veg
  • Medium
  • West Bengal
  • Frying
  • Dessert
  • Egg Free

Ingredients Serving: 6

  1. For the Stuffing –
  2. coconut – 1/2 a coconut, shredded/grated, about 1 cup packed
  3. Khoya/Mawa – 100 gms
  4. Jaggery/Gur powdered – 1/4 cup (adjust as per preference)
  5. almonds – 2 tbsp, powdered
  6. cashews – 2 tbsp, powdered
  7. ghee – 2 tbsp
  8. For the Samosa dough –
  9. Whole wheat flour/Atta – 1 cup
  10. Plain flour/Maida – 1 cup
  11. Ghee/Oil – 1/2 a cup approx (you may reduce quantity if you wish)
  12. Baking soda – a pinch
  13. salt – 1/2 tsp
  14. White sesame seeds/til – 1 tbsp
  15. water – to knead dough
  16. oil – for deep frying
  17. For the sugar syrup –
  18. sugar – 1 Cup
  19. water – 1/2 cup
  20. saffron – a few strands
  21. cardamom pods – 3 to 4


  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 (3)  

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Ayesha Sayyed
Ayesha Sayyed   Oct-03-2017

Shiva Pande
Shiva Pande   Dec-13-2016

Looks amazing!

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