Nawabi samosa recipe - نوابی سموسے ترکیب

nawaabi samoosa

Nawabi samosa recipe Ingredients

Fry the total nuts, raisins and apricots and slice them fine.
Roast the khoya to a lightweight golden color and blend with the deep-fried nut mixture.
Soak saffron in (one) tbsp of hot milk for (five) minutes then crush to a paste.
Mix into the khoya. Rub (twenty five) grams of clarified butter into the maida and add enough water to make a stiff dough.
Add a cup of water to the sugar and cook, getting ready a thick sirup.
Mix within the rose essence, cardamom powder and nutmeg and take away from fireplace. Keep warm.
Divide the dough into tiny balls. Roll out every ball as thinly as you'll, with the assistance of a bit dry flour. Cut every down the middle into half.
Now create a cone of every portion, place during a portion of the khoya mixture into it, and seal the perimeters with flour paste (made out of half tsp of flour and a tbsp of water).
Deep fry all the samosas to a golden brown. Drain well, then take away onto a dish.
Pour the sirup over the highest. Shake well before use, so the samosas ar coated with the sirup on all sides.
When the samosas flip a bit dry, stick rose petals over them. put aside to dry fully.
(When fully dry, the sirup should leave a swish, white, sugary layer over every samosa.)

Now Enjoy Your Nawabi Samosa Recipe