Sweet Mewa Samosa or Khirer Singara(a samosa with sweet fillling)

Holi is an important festival in India. It is also known as the festival of colours or the festival of sharing love. Obviously, there can be no holi celebrations without homemade sweets and delicacies.


I am celebrating  holi with Khirer Singara or  Sweet  Mawa Samosa .Khirer Singara or Sweet Mewa Samosa  is a popular  Bengali sweet.It is a deep fried pastry with a mewa filling then soaked  in sugar syrup.

What is mawa?  We Bengali call it 'Khoya'.It is a common ingredient used in Indian sweets, made either from dried whole milk or by heating milk in a pan till thickened.

The filling can be varied with different combinations of mewa, coconut, semolina, dried fruits, nuts or almonds.

 I made this using chena, mewa,dry fruits stuffing,then soaked in sugar syrup.

For Holi celebration,I  used beetroot  and palak juice for making some samosas colourful.💗💚💛💙💜💓

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Author - Moumita 
Preparation Time - 15 Minutes 
Cooking Time - 30 Minutes 
Servings - 10 pieces 
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Ingredients  for stuffing

Khoya/mawa crumbled-2/3 cup,

Chena-3/4 cup (made with your 1/2 ltr milk)

Ghee-3 teaspoons

Cashew nuts (chopped-10

Almonds (chopped)-10

Kismis  or raisin (chopped )-10


Ingredients  for shell or outer part of mewa samosa or khirer samosa

Maida or refined flour-2 cups
Ghee or Clarified Butter or Vegetable Oil-1/2 cups
Baking Soda-1 pinch
Salt -1/2 teaspoon
Hot water-little bit
Palak puree-3 tablespoons(Boil 1/2 cup chopped  spinach with 1/4 cup water then grind to make a fine puree)
Beetroot  puree -3 tablespoons(Boil 1/2 cup chopped  beetroot  with  1/4 cup water then grind  to make a fine puree)

Ingredients for  sugar syrup 
Sugar – 2 cups
Water – 1.5 cups
Cardamom  - 2 (crushed )
Saffron – Few strands (optional)


How to make Chena or Paneer 

Take a pan,add milk, bring it to boil,then add lemon juice, wait for sometimes untill milk starts curdling, once milk curdles, separate the Chana from water 
Pur the chena in a pure cotton  cloths ..squeeze  it very well. ..place  it in containers for a while 
Mix the chana with rose water and  knead  it very well softly just with  finger tips for around 10 minute.


Method of making stuffing 

Heat ghee  in a pan,add chena, sugar and mewa, mix it well, stir for  3 minutes in low flame.Add chopped  dry fruits.Your stuffing is ready.


How to make sugar syrup 

Add sugar and water to a pan ,also add saffron and cardamom and bring to a boil. Turn the heat down until it is just bubbling. Cook the syrup until  single string form .Watch the syrup carefully to make sure it doesn't burn.

The sugar syrup should reach  the  single thread stage,it means,  dip a spoon into sugar syrup,lift it out. Wait a moment and carefully pick up a drop of syrup on your finger. Then touch your finger to your thumb and pull them apart slowly to see how many strings of syrup form. For this recipe, you want a single string syrup.When your sugar syrup  is ready,remove  from heat.

Method  of making  shell or outer part of mewa samosa or khirer samosa

In  a bowl take  flour,salt ,mix them, add ghee or oil, rub it with your finger tips, knead it properly using hot water,make a tight dough.If you feel  that your dough is sticky, do not panic,add little bit flour.

Keep it aside for 15 - 20 minutes

Divide the dough into 10 small balls, take 4 balls and mix palak puree with  two balls and beetroot  puree  with another two balls,then knead them again and make small two green and two red balls.Take one ball in a plain wooden surface and make it in round shape by pressing your finger.Now roll and make a thin circle by using little bit oil.

Cut the circle in the middle with a knife to make two parts, apply water on the edges, joint the straight edges to make a cone.

Fill the cone with stuffing,close the open portion using water, keep them aside for 10


Final procedures  of making  mewa samosa  or khirer singara 

 Heat 2 cups oil in a pan or kadai, let oil be hot, add samosas according to the size of your pan.Fry them on low flame until they are golden brown.

every now and then to ensure even cooking.

Once deep golden in colour, drain in paper towel, repeat to finish all the samosas. Give 2 minutes standing time and then add it to the sugar syrup.

Give at least 1 hour standing time before eating the sweet for best results

Do not add hot samosas in hot syrup. It will end up in shrunken samosas.

Garnish  with silver  strands or varak .

Want  to try more sweet recipes, click HERE