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Pista Burfi Samosa

Pista burfi stuffed inside sweet maida dough, shaped into samosa, deep fried and served This is a Sanjeev Kapoor exclusive recipe.

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
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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

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  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

Calories 3378
Carbohydrates 342.8
Protein 62.1
Fat 195.1
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