Holi is an important festival in India. It is also known as the festival of colours or the festival of sharing love. Obviously, there can be no holi celebrations without homemade sweets and delicacies.
I am celebrating holi with Khirer Singara or Sweet Mawa Samosa .Khirer Singara or Sweet Mewa Samosa is a popular Bengali sweet.It is a deep fried pastry with a mewa filling then soaked in sugar syrup.
What is mawa? We Bengali call it 'Khoya'.It is a common ingredient used in Indian sweets, made either from dried whole milk or by heating milk in a pan till thickened.
The filling can be varied with different combinations of mewa, coconut, semolina, dried fruits, nuts or almonds.
I made this using chena, mewa,dry fruits stuffing,then soaked in sugar syrup.
For Holi celebration,I used beetroot and palak juice for making some samosas colourful.💗💚💛💙💜💓
Author - Moumita
Preparation Time - 15 Minutes
Cooking Time - 30 Minutes
Servings - 10 pieces
Ingredients for stuffing
Khoya/mawa crumbled-2/3 cup,
Chena-3/4 cup (made with your 1/2 ltr milk)
Cashew nuts (chopped-10
Kismis or raisin (chopped )-10
Ingredients for shell or outer part of mewa samosa or khirer samosa
Maida or refined flour-2 cups
Ghee or Clarified Butter or Vegetable Oil-1/2 cups
Baking Soda-1 pinch
Salt -1/2 teaspoon
Hot water-little bit
Palak puree-3 tablespoons(Boil 1/2 cup chopped spinach with 1/4 cup water then grind to make a fine puree)
Beetroot puree -3 tablespoons(Boil 1/2 cup chopped beetroot with 1/4 cup water then grind to make a fine puree)
Ingredients for sugar syrup
Sugar – 2 cups
Water – 1.5 cups
Cardamom - 2 (crushed )
Saffron – Few strands (optional)
How to make Chena or Paneer
Take a pan,add milk, bring it to boil,then add lemon juice, wait for sometimes untill milk starts curdling, once milk curdles, separate the Chana from water
Pur the chena in a pure cotton cloths ..squeeze it very well. ..place it in containers for a while
Mix the chana with rose water and knead it very well softly just with finger tips for around 10 minute.
Method of making stuffing
Heat ghee in a pan,add chena, sugar and mewa, mix it well, stir for 3 minutes in low flame.Add chopped dry fruits.Your stuffing is ready.
How to make sugar syrup
Add sugar and water to a pan ,also add saffron and cardamom and bring to a boil. Turn the heat down until it is just bubbling. Cook the syrup until single string form .Watch the syrup carefully to make sure it doesn't burn.
The sugar syrup should reach the single thread stage,it means, dip a spoon into sugar syrup,lift it out. Wait a moment and carefully pick up a drop of syrup on your finger. Then touch your finger to your thumb and pull them apart slowly to see how many strings of syrup form. For this recipe, you want a single string syrup.When your sugar syrup is ready,remove from heat.
Method of making shell or outer part of mewa samosa or khirer samosa
In a bowl take flour,salt ,mix them, add ghee or oil, rub it with your finger tips, knead it properly using hot water,make a tight dough.If you feel that your dough is sticky, do not panic,add little bit flour.
Keep it aside for 15 - 20 minutes
Divide the dough into 10 small balls, take 4 balls and mix palak puree with two balls and beetroot puree with another two balls,then knead them again and make small two green and two red balls.Take one ball in a plain wooden surface and make it in round shape by pressing your finger.Now roll and make a thin circle by using little bit oil.
Cut the circle in the middle with a knife to make two parts, apply water on the edges, joint the straight edges to make a cone.
Fill the cone with stuffing,close the open portion using water, keep them aside for 10
Final procedures of making mewa samosa or khirer singara
Heat 2 cups oil in a pan or kadai, let oil be hot, add samosas according to the size of your pan.Fry them on low flame until they are golden brown.
every now and then to ensure even cooking.
Once deep golden in colour, drain in paper towel, repeat to finish all the samosas. Give 2 minutes standing time and then add it to the sugar syrup.
Give at least 1 hour standing time before eating the sweet for best results
Do not add hot samosas in hot syrup. It will end up in shrunken samosas.
Garnish with silver strands or varak .
Want to try more sweet recipes, click HERE