Shingara is nothing but Samosa in Bengali cuisine. While there are so many savoury samosa recipes, there are also mishti shingara (sweet samosa) recipes in the cuisine. When I was writing out a list of recipes to try, I included some deep fried recipes too. With the same ingredients, by changing the shape, the name of the dish differs. You will know more about this when I post the recipes. The first in the list if deep fried sweets is the Kheer-er shingara. There is also another version of these sweet samosas with paneer filling, but I chose to make it with mawa filling.
When I read about Kheerer Shingara, I was immediately hooked. These are samosas filled with kheer-er or mawa and are dipped in sugar syrup. These are so gorgeous. I made the dough and the filling earlier and so making this along with five more recipes was quite easy. Kheer-er is made with mawa and can be used in a large variety of dishes as filling. Even crepes are filled with this delicious mix and rolled to make Patishapta.
For the outer dough, it is a simple samosa dough and it is also shaped like usual samosas. As the dough is not sweet, they are finally dipped in sugar syrup to coat. As a single string consistency syrup is used, it dries and forms a nice glossy coating for the shingara. These make perfect neivedyams for poojas.
Makes 12 Samosas
Ingredients:
For The Dough:
Maida – 1 cup
Ghee – 1 tbs
Cardamom Powder – 1/4 tsp
Oil To Deep Fry
For The Filling:
Mawa – 1/2 cup
Ghee – 1 tsp
Cardamom Powder – a pinch
Golden Raisins – 8
Chopped Pistachios – 8
Sugar – 1 tbs
Sugar Syrup:
Sugar – 200 gm
Water -150 ml
Vinegar – 1 tbs
Procedure:
In a bowl mix together maida, cardamom powder and ghee.
Make it a crumbly mixture.
Add little water to bring together the dough. It needs to be crumbly.
Cover and set aside for one hour.
In a pan heat ghee and add raisins.
Add mawa and fry until it changes colour.
Add in cardamom powder and pistachios.
Finally add in sugar and cook until the mix froths.
Switch off flame and allow it to cool completely.
In another pan mix together sugar and water and bring it to boil.
Allow it to boil until it reaches single thread consistency.
Add vinegar and set it aside.
Heat oil in a pan.
Divide the dough into 6 equal portions.
Roll each into a oval shaped disc.
Slice it into two.
Make a cone, apply water at the edges to stick the cone.
Fill the cone with mawa mixture.
Apply water along the edges of the cone and stick them together to form a samosa shape.
Deep fry them until golden.
Remove from oil and immerse the samosas in the warm syrup.
Let them soak for 30 minutes.
Remove onto a plate and allow it to cool completely before storing in an airtight box.
Use my homemade mawa recipe for best results
Kheerer Shingara - Mawa Samosa - Indian Sweet Recipes
Ingredients
- For The Dough:
- Maida - 1 cup
- Ghee-1 tbs
- Cardamom Powder - 1/4 tsp
- Oil-to deep fry
- For The Filling:
- Mawa - 1/2 cup
- Ghee - 1 tsp
- Cardamom Powder - a pinch
- Golden Raisins - 8
- Chopped Pistachios - 8
- Sugar-1 tbs
- Sugar Syrup:
- Sugar - 200 gm
- Water -150 ml
- Vinegar - 1 tbs
Instructions
- In a bowl mix together maida, cardamom powder and ghee.
- MAke it a crumbly mixture.
- Add little water to bring together the dough. It needs to be crumbly.
- Cover and set aside for one hour.
- In a pan heat ghee and add raisins.
- Add mawa and fry until it changes colour.
- Add in cardamom powder and pistachios.
- Finally add in sugar and cook until the mix froths.
- Switch off flame and allow it to cool completely.
- In another pan mix together sugar and water and bring it to boil.
- Allow it to boil until it reaches single thread consistency.
- Add vinegar and set it aside.
- Heat oil in a pan.
- Divide the dough into 6 equal portions.
- Roll each into a oval shaped disc.
- Slice it into two.
- Make a cone, apply water at the edges to stick the cone.
- Fill the cone with mawa mixture.
- Apply water along the edges of the cone and stick them together to form a samosa shape.
- Deep fry them until golden.
- Remove from oil and immerse the samosas in the warm syrup.
- Let them soak for 30 minutes.
- Remove onto a plate and allow it to cool completely before storing in an airtight box.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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Wonderful recipe. I have a Bengali friend who mentioned that they make sweet samosas with mawa filling. I didn’t get the name she told me but looks like this is the one. The next time I make mawa, this is a must have.
Yumm, yumm!! Such rich and decadent looking sweet samosa. LOVE that mawa filling and dunking them in warm sugar syrup must have made with extra special. They look sooo shiny and inviting.
Oh my my !! mawa samosa is looking so sinful gayathri , the syrup is so nicely coated and they look gorgeous, I am so drooling again !! this is an amazing recipe 🙂 In most of the Northern states they call samaso as singada, in the beginning, I used to wonder if they are talking about water chestnuts but after talking to the people I came to know it was samosa 😀 Such an fabulous recipe share gayathri , Virtual treat for my eyes today 🙂
The samosas with sweet filling is superb! Love the way they glisten with the sugar syrup coating. Awesome pick Gayathri!
Such a delicious & rich sweet it is !!! Looking at the pic, i’m drooling here. It’s really hard to look at this kind of delicious sweet on daily basis but not having it :-). Those samosa looks so perfect and you have nailed each one of these sweets, Gayathri!!
Omg, this is a ultimate sweet Gayathri, am sure this sweet will definitely please my sweet tooth very much. However my Bengali sweet loving hubby will go crazy if i prepare this succulent mawa samosa at home. Lovely dish, bookmarking.
Mawa Samosa is just fabulous.. That luscious shine is just making me drool.. Have tried gujjiya but mawa samosa is my next try 🙂
The name Kheeer singara sounds so royal..right ? We Sindhis too make these and call them Mawe ja Sambosa, and these are made during Holi festival. The mawa used is not as roasted but quite similar. I love the way you have made these, it is a virtual treat for us .
Right from that glaze, everything looks awesome and inviting. I have tried mawa gujiya but not the samosa. This looks yum and bet it would have tasted yum as well.
Such a sinful treat Gayathri..love this and would surely want to make it sometime..I like the fact that you made 5 recipes in one go!..awesome..
omg!!!!!!!!!! looks utterly tasty and sinful!…hahaha…
It looks sinfully delicious, just one curiosity, why adding vinegar in sugar syrup?
Thank you Deeksha. As the sugar is taken to one string consistency, it will easily crystallize. To avoid that either vinegar or lemon juice must be added.
What a rich dessert gayathri, i was planning to make tis for our regualr BM festival theme, then i was scared about the shapes, i would sure make africa, antartica!!! so skipped!!!
That glossy outer cover makes it more tempting, i m sure that mawa filling must be out of the world!!!
Omg that mawa filled samosa are just so tempting. I am literally drooling scrolling over the pics. Such tempting and sinful dessert from Bengali cuisine.
Mawa filled samosas and that too sweet…so tempting. Loving your introduction to different kinds of Indian Sweets.
This is the ultimate dessert one could ever have in our Indian cuisine. Love the mawa filling and love literally everything about it. This mega BM was the forst time I tried regular samosa, now I have this to make. I am literally drooling Gayathri.
Most of time i tried mawa or nuts samosa but never dip in sugar syrup.. looks so glossy and shiny.
Such a sinful treat! We used to buy khova kajjikaya for every birthday of my FIL. It sounds similar to it. Samosas with a sweet, yummy stuffing and that beautiful syrupy glaze look stunning.