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Quick Meetha Samosa Recipe For Iftar
The holy month of Ramzan is a superb opportunity to refrain yourself from worldly pleasures & self-accountability as well as it is a great chance to shift to lighter meals and find a healthier lifestyle. With all the temptation of delicious delicacies how can one miss on samosas! Yes talking about samosas lets check out a new recipe to make meetha samosas for Ramadan 2015.
Ramadan Special: Kashmiri Chicken Yakhni Recipe
It
is
extremely
healthy
to
have
a
nutrient
intense
meal
at
Iftar
to
maintain
energy
levels.
But
sometimes
you
can
give
it
a
miss
and
relish
on
some
heavy
filling
snacks
after
an
entire
long
day
of
fasting.
Today,
we
here
to
share
Ramadan
Recipes
for
2015.
Thisyummilicious
meetha
samosa
recipe
can
be
relished
during
iftar
time.
This
sweet
samosa
recipe
is
easy
to
prepare
&
it
tastes
even
more
delicious
when
served
with
a
combo
of
Sharbat
&
fried
snacks.
This sweet samosas is rich in nutrients as it contains raisins and khoya which are quite filling. Read on to find out this Ramadan 2015 recipe of meetha samosa..
Serves:
5
Cooking
time:
10
minutes
Preparation
Time
:
20
minutes
You
Will
Need
For
Base
White
flour
-
½
kg
Butter
-
3
tbsp
Ghee
-
300
gms
For
filling:
Sesame
Seeds
-
1/3
tsp
Khoya
-
250
gm
Raisins
-
½
tsp
Sugar
-
½
cup
Grated
coconut
-
1
cup
Poppy
Seeds
-
2
tbsp
Vanilla
Essence
-
½
tsp
Salt
to
taste
Procedure
1
Add
½
kg
white
flour,
butter
and
water
in
a
bowl.
Knead
the
mixture
well
and
let
it
soak
for
a
while.
After
the
dough
is
soft,
roll
it
with
the
rolling
pin
and
cut
in
different
shapes.
Procedure 2
Add
khoya,
sugar,
sesame,
grated
coconut,
poppy
seed
and
few
drops
of
essence
to
mix
in
a
bowl
&
mix
well.
Now
place
the
mixture
in
round
cut
dough.
Wet
the
edges
with
water
and
fold
them
in
half.
Brush
the
samosa
with
butter.
Deep
fry
these
stuffed
meetha
samosas
until
it
turns
golden
brown.
Nutrition Tip: Samosas contain a lot of calories which is not advisable for those who want to lose weight.
Tip: While frying the samosas, make sure the flame is low.
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