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Kheerer Shingara - Mawa Samosa - Indian Sweet Recipes

Course Sweets
Cuisine West Bengal
Servings 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 Syrup:
  • 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.