Pista Burfi Samosa Pista burfi stuffed inside sweet maida dough, shaped into samosa, deep fried and served This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Feb 2016 in Recipes Course New Update Main Ingredients Refined Flour, Pistachio Cuisine Fusion Course Desserts Prep Time 31-40 minutes Cook time 26-30 minutes Serve 4 Taste Sweet Level of Cooking Moderate Others Veg Advertisment 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 Advertisment 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. 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. 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 Carbohydrates 342.8 Protein 62.1 Fat 195.1 #Liquid glucose #Powdered sugar #Pure ghee #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article