Mawa Samosa & Kesar Phirni Crispy Mawa Samosa Kesar Phirni Bonus Mawa Modak recipe

Ingredients

• 50 g Short grain rice (Kolum, Sona masuri), washed & soaked
• 1 ltr Milk
• ¼ tsp Saffron strands
• 100 g Sugar
• 2-3 tbsp Kesari milk masala, saffron milk masala
• 2-4 Saffron strands
• fresh Rose petals
• Silver Vark
• 2-3 tbsp Ghee
• 2 tbsp Semolina, Rava/Suji
• 300 g Mawa, Mawa
• 6-7 Raisins, chopped
• a few saffron strands
• ½ cup Kesari milk masala, saffron milk masala
• ⅓ cup Sugar
• ¾ cup Refined flour
• A pinch of salt
• 1 ½ tbsp Ghee
• Chilled water
• Oil for frying
• Prepared Filling
• Powdered sugar
• 1 tsp Honey
• Silver Vark
• fresh Rose petals
• 1 cup Milk
• 1 tbsp Kesari milk masala, saffron milk masala

Steps

1. In a grinder jar, add soaked rice and grind into a smooth powder.
2. In a saucepot, add ¾ quantity milk and let it boil. In the remaining milk, add rice powder and soak it.
3. Once the milk is boiled, add rice flour mixture, saffron strands and keep stirring for a while or until thick.
4. Add sugar, Everest kesari milk masala and cook for 2-3 minutes or until thick.
5. Transfer it to a serving dish or sakora, cool it at room temperature for 30-35 minutes and later set it in the refrigerator.
6. Garnish it with silver vark, saffron strand and fresh rose petals. Serve chill.
7. In a kadai, add ghee, once it’s hot, add semolina and cook until puffed or light golden brown in color.
8. Add mawa and saute it for 7-8 minutes on moderate heat.
9. Add raisins, Everest saffron strands, Everest kesari milk masala and saute for a while.
10. Transfer it into a tray and keep it for resting.
11. Once the filling cools down to room temperature, add granulated sugar and mix it well.
12. Keep it aside for further use.
13. In a parat, add refined flour, salt to taste, ghee and mix it well.
14. Add chilled water and make a tight dough, cover it with damp cloth and keep it for resting at least 10-15
15. Make a lemon size ball of dough and roll it thin in an oval shape.
16. Cut it from the center and take one half, make a cone shape of it and add the filling, close the edges of the cone.
17. Keep it aside for further use.
18. In a kadai, add oil once it’s hot, add samosas, fry on high to medium flame until light golden in color and transfer it into an absorbent paper.
19. Place the samosas onto a serving dish, garnish it with prepared filling, powdered sugar, saffron strands, mint sprig, and fresh rose petals.
20. Serve.