Pista Burfi Samosa

Ingredients list for Pista Burfi Samosa

• Refined Flour
• 1 1/2 cups Pistachio
• 2 tablespoon Powdered sugar
• 2 tablespoons Pure ghee
• FOR FILLING
• 1 3/4 cups Pistachios coarsely powdered
• 3/4 cup Sugar
• 1 1/4 teaspoon Liquid glucose
• tablespoon Ghee

Method

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.
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.
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