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
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 – 200 gm
Water -150 ml
Vinegar – 1 tbs
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
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