How to make Kheer-Narkel er Singara

Posted on Sep 14 2018 - 10:26am by kumar
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Serves: 6 People

    Ingredients to make Kheer-Narkel er Singara :

  • For the Stuffing :
  • Coconut – 1/2 a Coconut, shredded/grated, about 1 cup packed
  • Khoya/Mawa – 100 gms
  • Jaggery/Gur powdered – 1/4 cup (adjust as per preference)
  • Almonds – 2 tbsp, powdered
  • Cashews – 2 tbsp, powdered
  • Ghee – 2 tbsp
  • For the Samosa dough :
  • Whole Wheat Flour/Atta – 1 cup
  • Plain Flour/Maida – 1 cup
  • Ghee/Oil – 1/2 a cup approx (you may reduce quantity if you wish)
  • Baking Soda – a pinch
  • Salt – 1/2 tsp
  • White Sesame Seeds/til – 1 tbsp
  • Water – to knead dough
  • Oil – for deep frying
  • For the Sugar syrup –
  • Sugar – 1 Cup
  • Water – 1/2 cup
  • Saffron – a few strands
  • Cardamom pods – 3 to 4

    How to make Kheer-Narkel er Singara :

  • Heat a non-stick pan and add the ghee. To this add the shredded coconut, and let it brown slightly on a low flame for 2 to 3 mins.
  • Add crumbled khoya powdered almond, cashews, and jaggery. Cook this until the mixture is well-combined and has dried up enough.
  • Take off the heat & keep aside to cool completely.
  • Mix the 2 flours, salt, sesame seeds & soda in a large bowl.
  • Heat the ghee in a pan until it’s smoking, and pour this into the flour mixture.
  • Once the flour resembles coarse breadcrumbs, add water, kneading until you have a smooth, tight dough.
  • Cover with a cloth and keep aside for 20-30 mins.
  • Make lemon-sized balls out of the dough. Roll out each ball into an ellipse/oval shape on a flat, greased surface.
  • Cut down the middle. Wet your fingertip and run it down. Join the straight edges together and form a cone.
  • Fill cone with the stuffing, and close the samosa by applying water.
  • Heat a deep-bottomed vessel, add the water and sugar together. Add the bruised cardamom pods and saffron strands.
  • When the syrup begins boiling, stir it around to ensure it doesn’t stick to the bottom.
  • Let syrup reach one-string consistency, and lower the heat and thicken syrup for another min or two; essentially creating the ball-stage.
  • In another deep-bottomed vessel, heat enough oil for deep frying the samosas.
  • Fry on medium-low heat for 2 to 3 mins, until they turn golden brown & crisp.
  • Pick with a slotted spoon & drop into syrup. Let the samosas soak in syrup for 15 to 20 mins.
  • Drizzle syrup on top, let cool. Garnish with silver leaf.
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