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.