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Rahul’s Misti Singara Samosas 

These sweet samosas are filled with Bengali sandesh, dried fruit, and nuts.  

Makes: 12 samosas

Hands-on time:  1 hour, plus chilling 

Frying time: 30 minutes 

Skill level: Needs skill  

For the dough: 

225g plain flour 

pinch of salt 

1 tbsp caster sugar  

50g unsalted butter, diced 

75ml lukewarm water 

sunflower oil, for deep frying 

For the filling: 

30g cashew nuts, roughly chopped  

30g blanched almonds, roughly chopped 

200g condensed milk  

100g ricotta cheese  

40g desiccated coconut 

25g raisins 

25g sultanas 

1/2 tsp ground cardamom  

For the dipping sauce: 

300g raspberries 

100g caster sugar  

You will also need: 

Deep-fat fryer 

Cooking thermometer 

Kitchen paper 

Step 1 – Sift the flour, salt and sugar into a bowl. Rub the butter into the flour until the mixture resembles fine crumbs. Add the water, little by little, to form a dough. Knead gently for 1 minute. Wrap the dough in cling film, then chill for 30 minutes.  

Step 2 – For the filling, heat a frying pan over a medium heat. Add the cashews and almonds and toast until golden. Set aside. 

Step 3 – Put the condensed milk into a microwave-proof bowl and add the ricotta. Microwave on full power for 2 minutes. Mix well, microwave for a further 2 minutes, then stir in the desiccated coconut. Microwave again for a further 2 minutes – and continue doing so, until most of the moisture has evaporated and the mixture is quite dry. Then, stir in the cashews, almonds, raisins, sultanas and cardamom and leave to cool.  

Step 4 – For the dipping sauce, tip the raspberries and sugar into a pan and cook over a medium heat for 5 minutes, until the raspberries have broken down. Pass through a sieve, discarding the seeds. Pour the sauce into a serving bowl and leave to cool.  

Step 5 – Heat the oil in a deep-fat fryer to 160°C. Divide the dough into 12 and roll each piece into a ball. Cover with damp kitchen paper to prevent the balls drying out.   

Step 6 – On a lightly floured surface, roll out 1 of the balls to an oval about 17 x 9cm. Cut horizontal slits 1½cm apart across the top half of the dough. Brush the bottom half with water and fold the top down over the bottom.   

Step 7 – Lift up the dough, and place it in the palm of your hand, with the straight, folded edge nearest your wrist and the cut side against your skin. Brush the straight edge with water and fold the right corner to meet the left and form a cone. Pinch to seal.  

Step 8 – Divide the filling into 12 and spoon 1 portion into the cone. Fold the rounded edge down over the filling. Pinch together to seal. Set aside. Repeat for the remaining dough balls and filling.  

Step 9 – Fry the samosas in batches of 3 or 4 for 10 minutes each, until crisp and golden. Drain on kitchen paper, then serve with the dipping sauce.