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Khirer Singara / Mewa Samosa / ক্ষীরের সিঙ্গাড়া/ মিষ্টি সিঙ্গাড়া

by Moumita Malla November 15, 2020
written by Moumita Malla November 15, 2020
Khirer Singara / Mewa Samosa / ক্ষীরের সিঙ্গাড়া/ মিষ্টি সিঙ্গাড়া

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.

Khirer Singara / Mewa Samosa

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.

Mewa / Khoya is ready

Khirer Singara / Mewa Samosa / ক্ষীরের সিঙ্গাড়া/ মিষ্টি সিঙ্গাড়া

Khirer Singara / Mewa Singara / ক্ষীরের সিঙ্গাড়া / মিষ্টি সিঙ্গাড়া

Moumita Khirer Singara or Sweet Mewa Samosa  is a popular Bengali sweet. It is prepared during… Recipes Sweet samosa, khirer samosa, mishti singara Bengali, Indian Print This
Serves: 4 Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Ingredients  for stuffing

  • Khoya/mawa crumbled-2/3 cup
  • Suji / Semolina -2 teaspoons
  • Ghee-3 teaspoons
  • Cashew nuts (chopped-10
  • Almonds (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 Vegetable Oil-1/2 cups
  • Baking Soda-1 pinch
  • Salt -1/2 teaspoon
  • Hot water-little bit

Ingredients for  sugar syrup 

  • Sugar – 2 cups
  • Water – 1.5 cups
  • Cardamom  - 2 (crushed)
  • Saffron – Few strands (optional)

 

Instructions

Method of making stuffing 

  • Heat ghee  in a pan, add mewa / khoya, sugar and suji, mix it well, stir for  3-4 minutes in low flame.
  • Add chopped  dry fruits. Mix well and stir for another 2 minutes. 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 small 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 minutes.

Final procedures  of making  mewa samosa  or khirer singara 

  • Heat 2 cups oil in a pan or kadai, let oil be hot, add samosa according to the size of your pan.
  • Fry them on low flame until they are golden brown.
  • Once deep golden in colour, drain in paper towel, repeat to finish all the samosa. Give 2 minutes standing time and then add it to the sugar syrup.
  • Give 5 minutes standing time before eating the sweet for best results.
  • Do not add hot samosa in hot syrup. It will end up in shrunken samosas.

Stuffing
dough is ready
roll and make a thin circle
Cut the circle in the middle with a knife
,
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
add samosa according to the size of your pan

fry them on low flame until they are golden brown
Once deep golden in colour, drain in paper towel
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
add samosa to the sugar syrup
Bengali sweetDiwaliFestive CuisineIndian SweetMewa
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Moumita Malla

I’m a food lover who likes preparing good food, experimental recipes and exploring different cuisines. Foodglen is my creative outlet to express my love for all food lovers and chefs.

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