Khirer Singara or Sweet Mewa Samosa is a popular Bengali sweet. It is prepared during festivals like Vijaya Dashami ( last day of Dussherra ) or Diwali
to greet the guests. It is a deep fried pastry with a mewa filling then soaked in sugar syrup.
What is mewa? 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 of Mewa Samosa can be varied with different combinations of mewa, coconut, semolina, dried fruits, nuts or almonds. I made this using mewa, suji or semolina, dry fruits stuffing, then soaked in sugar syrup. Here I used homemade mewa or khoya but if you wish you can use store bought mewa or khoya.
First we will learn how to make mewa or khoya at home. Mawa (also known as Khoya/ Khoa) is a evaporated milk, made by slowly reducing full fat milk until all that remain is a mass of slightly milk solids. Making mewa or khoya at home is very easy but it is little bit time consuming.
Heal milk in a heavy bottomed pan on high flame,when the milk will start boiling,simmer the gas and keep boiling it on low flame till it reduces to ¼ the volume or the milk solids become lumpy.
Using spatula, scrape the milk solids from the sides and add these to the bowl. Switch off the gas and cover the bowl . Let the mewa cool at room temperature.
Ingredients for stuffing Ingredients for shell or outer part of mewa samosa or khirer samosa Ingredients for sugar syrup Method of making stuffing How to make sugar syrup Final procedures of making mewa samosa or khirer singara
Ingredients for stuffing
Ingredients for shell or outer part of mewa samosa or khirer samosa
Ingredients for sugar syrup
Method of making stuffing
How to make sugar syrup
Final procedures of making mewa samosa or khirer singara