Kheer Samosa

Kheer Samosa combines the rich, creamy flavors of traditional Indian kheer with the crispy texture of a samosa, creating an irresistible dessert. Each bite offers a delightful contrast of textures and flavors, making it a unique treat perfect for any occasion.

Ingredients

• All-purpose flour - 100 grams
• Ghee - 30 grams
• Water - 50 ml
• Milk - 200 ml
• Sugar - 50 grams
• Basmati rice - 30 grams
• Cardamom powder - 1/2 teaspoon
• Chopped nuts (cashews, almonds) - 30 grams
• Raisins - 10 grams
• Salt - a pinch
• Oil for frying - 500 ml

Steps

1. In a mixing bowl, combine the all-purpose flour, ghee, and a pinch of salt. Gradually add water and knead to form a smooth dough. Cover and let it rest for 20 minutes.
2. Rinse the basmati rice and soak it in water for 30 minutes. Drain and set aside.
3. In a saucepan, bring the milk to a boil. Add the soaked rice, sugar, and cardamom powder. Cook on low heat until the rice is tender and the mixture thickens, about 15-20 minutes. Stir frequently to prevent sticking.
4. Once the kheer is ready, fold in the chopped nuts and raisins. Remove from heat and let it cool down.
5. Divide the dough into small balls and roll each ball out into thin circles (about 10 cm in diameter). Cut each circle in half to form two semi-circles.
6. Take a semi-circle, create a cone shape by folding and sealing the edges with a little water. Fill the cone with a spoonful of the kheer mixture and seal the open edge tightly to form a triangle samosa shape.
7. Heat oil in a deep frying pan over medium heat. Fry the samosas in batches until golden brown and crispy, about 3-4 minutes on each side.
8. Remove from oil and drain on paper towels. Serve warm.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 15 g
• Sodium: 50 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Provides a source of energy due to carbohydrates from rice and sugar.
• Contains nuts that are rich in healthy fats, protein, and essential nutrients.

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