MEETHA MAWA SAMOSA & KESAR PHIRNI - Festive season ki शुरुआत Ganpati se and festive khaane ki शुरुआत Phirni se. Festive food isn't complete without Saffron, right? But only Everest Saffron for me! Because, purity, flavour and aroma mein no compromise, especially when it's Bappa's bhog :) Plus a touch of Lucknow, with the Meetha Mawa Samosa.

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MEETHA SAMOSA & KESAR PHIRNI
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2-4

Ingredients
For phirni
50 gms Short grain rice (Kolum, Sona masuri), washed & soaked, चावल
1 ltr Milk, दूध
¼ tsp Saffron strands, केसर
100 gm Sugar, चीनी
2-3 tbsp Kesari milk masala, केसर मिल्क मसाला

For Garnish
2-4 Saffron strands, केसर
fresh Rose petals, गुलाब की पंखुड़ियां
Silver vark, चांदी का वर्ख

Meetha Samosa
For Filling
2-3 tbsp Ghee, घी
2 tbsp Semolina, रवा/सूजी
300 gms Mawa, मावा
6-7 Raisins, chopped, किशमिश
few Saffron strands, केसर
½ cup Kesari milk masala, केसर मिल्क मसाला
⅓ cup Sugar, चीनी

For Dough
¾ cup Refined flour, मैदा
A pinch of salt, नमक
1 ½ tbsp Ghee, घी
Chilled water, ठंडा पानी

Oil for frying, तेल तलने के लिए

For Garnish
Prepared Filling, तैयार की हुई फीलिंग
Powder sugar, पीसी हुई चीनी
1 tsp Honey, शहद
Silver vark, चांदी का वर्ख
fresh Rose petals, गुलाब की पंखुड़ियां

Masala Milk
1 cup Milk, दूध
1 tbsp Kesari milk masala, केसर मिल्क मसाला

Process
For Phirni
In a grinder jar, add soaked rice and grind into a smooth powder.
In a saucepot, add ¾ quantity milk and let it boil. In the remaining milk, add rice powder and soak it.
Once the milk is boiled, add rice flour mixture, saffron strands and keep stirring for a while or until thick.
Add sugar, Everest kesari milk masala and cook for 2-3 minutes or until thick.
Transfer it to a serving dish or sakora, cool it at room temperature for 30-35 minutes and later set it in the refrigerator.
Garnish it with silver vark, saffron strand and fresh rose petals. Serve chill.

For Meetha Samosa
For Filling
In a kadai, add ghee, once it’s hot, add semolina and cook until puffed or light golden brown in color.
Add mawa and saute it for 7-8 minutes on moderate heat.
Add raisins, Everest saffron strands, Everest kesari milk masala and saute for a while.
Transfer it into a tray and keep it for resting.
Once the filling cools down to room temperature, add granulated sugar and mix it well.
Keep it aside for further use.

For Dough
In a parat, add refined flour, salt to taste, ghee and mix it well.
Add chilled water and make a tight dough, cover it with damp cloth and keep it for resting at least 10-15 minutes.

For Meetha Samosa
Make a lemon size ball of dough and roll it thin in an oval shape.
Cut it from the center and take one half, make a cone shape of it and add the filling, close the edges of the cone.
Keep it aside for further use.

For Frying
In a kadai, add oil once it’s hot, add samosas, fry on high to medium flame until light golden in color and transfer it into an absorbent paper.
Place the samosas onto a serving dish, garnish it with prepared filling, powdered sugar, saffron strands, mint sprig, and fresh rose petals.
Serve.

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