For the covering
Maida/ refined flr. 50 gm melted ghee 2 tbsp rice flr. 4 tbsp salt 1/4tsp
For the filling
Semolina/ suji/rava 100 gm raisins 50 gm cardamom6 pods powdered
Ghee 2 tbsp sugar 100 gm cashew nuts 25 gm cut small rose water 2 tbsp
Oil for frying
Method for filing
Roast semolina & remove. Heat ghee & fry cashew nuts & raisins till golden, add to semolina. Add sugar, rose water & cardamom pdr. Mix well & keep aside.
Method for covering
Knead the flour with salt & water to a smooth sough. Make into 5/6 small balls. Sprinkle flour & roll out each into small round of 8-10 cm in diameter. Take one of this & apply a little melted evenly, sprinkle rice flr. all over. Place another round on top of it. Press it well & roll out thinly like a chapatti. Turn it over twice on a tava & remove. Separate each layer, cut each into 2. take 1 piece & shape into a cone. Seal the edges with a paste of maida & water. Stuff the cone firmly with the filling. Seal the end with the maida paste. Heat oil & deep fry the sweet samosas/ mandas till light brown. Remove & drain. This can be stored for a month in an air tight container.
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