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1
For the filling:In a pan, pour in the milk and place on heat to boil.
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2
Boil the milk for a good 10-12 minutes.
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3
Now add half the semolina and sugar and continue cooking until milk reduces to less than half and changes colour.
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4
Now add the khoya (grated) and mix well.
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5
Add the remaining semolina and cook for another couple of minutes.
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6
Remove from heat, add the raisins and the nutmeg powder.
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7
Mix well and keep aside to cool.
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8
For the dough: Tip the flour in a pan.
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9
Add the ghee, cardamom powder, baking powder and salt and mix well.
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10
Now add water and knead into a soft pliable dough.
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11
Cover with a wet towel and let it rest for 20 minutes
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12
For the syrup : In the mean time in a deep pan place the sugar, water and cardamom to boil together.
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13
Boil until the syrup thickens.
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14
It should be sticky.
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15
Now making the samosas: Divide the dough into 20 equal parts and sculpt into balls.
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16
Keep a couple of tablespoons of ghee and a small bowl of water new to your work counter.
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17
Roll out each ball with a rolling pin into thin elongated discs, the two ends should be slightly tapered.
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18
With a knife cut each elongated disc into equal halves.
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19
Work with one half at a time.
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20
Now dip your index finger in water and run it along the straight side of the cut disc.
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21
This will act as an adhesive.
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22
Hold the two ends of the straight, and bring it together one end slightly overlapping the other and press the length of the edge together to form a cone.
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23
Stuff the cone with the kheer filling.
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24
Pull the free edge of the disc over like a flap to cover the filling, to meet the other rim of the cone.
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25
Press the rims together to seal.
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26
Finally once the singaras are made, heat oil in a large frying pan.
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27
Deep fry the singaras in batches of 4-5 depending on the size of your frying pan.
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28
Fry on a low heat so that the crust is cooked through.
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29
Once fried to a dark golden, strain them out of the oil and toss them into the sugar syrup.
