How to make Pista Burfi Samosa -
Pista burfi stuffed inside sweet maida dough, shaped into samosa, deep fried and served
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined Flour, Pistachio
Cuisine : Fusion
Course : Desserts
For more recipes related to Pista Burfi Samosa checkout Microwave Chocolate Cake, Chandrakala, Very Low Fat Brownies, Farm House Fruit Cake . You can also find more Desserts recipes like Lagan Nu Custard Blueberry Yogurt Icecream Paggi Meva Apricot And Custard Ice Cream
Pista Burfi Samosa Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Pista Burfi Samosa Recipe
Refined Flour
Pistachio 1 1/2 cups
Powdered sugar 2 tablespoon
Pure ghee 2 tablespoons
FOR FILLING
Pistachios coarsely powdered 1 3/4 cups
Sugar 3/4 cup
Liquid glucose 1 1/4 teaspoon
Ghee tablespoon
Pure ghee to deep fry
Method
Step 1
Place sugar in a thick-bottomed pan with two-thirds cup of water. Cook till it forms a syrup of multi strings. Add liquid glucose and ghee. Stir well. Add pistachio powder and mix well. Remove from heat and allow to cool. Take the refined flour in a bowl. Add powdered sugar, two tablespoons of ghee and sufficient water and knead into a stiff dough. Keep it covered with a damp cloth for fifteen minutes. Divide into eight equal portions and roll into balls. Apply a little ghee to them and roll out into oval shape diskettes.
Step 2
Cut each oval into two pieces. Take one piece in your hands, apply a little water on the edges and shape into a cone. Fill the cones with prepared pista burfi and seal the base. Similarly prepare the remaining samosas.
Step 3
Heat sufficient ghee in a kadai and deep-fry the samosas taking care not to crowd the kadai. When they turn a golden colour drain and place on an absorbent paper. Serve hot.
Nutrition Info
Calories : 3378 Kcal
Carbohydrates : 342.8 gm
Protein : 62.1 gm
Fat : 195.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
