Samosa Pithey

Ingredients :

Flour - 200 gms
Refined Oil for frying and 2tbsp for the dough
Ghee 2tbsp
Baking Powder 1/2 tsp
Coconut (grated) - 1 cup
Khejurer Gur

Procedure :

Knead the maida with ghee, 2tbsp refined oil and baking powder to make a tight dough. Cover it with a soft wet cloth for 1/2 an hour. Meanwhile make the filling of the samosa(singara) by heating khejurer Gur and coconut together till no syrupy liquid is left. Let it cool.
Cut the dough into small balls (normal size of a puri(luchi) ) and flatten each ball like a puri and cut into two equal halves. Then fold each of the semi-circular puri in a triangular way and fill it up with the coconut stuff. Deep fry the samosas in refined oil.
Serve hot with NALEN GUR.

Patishapta

Ingredients:

Flour 4tbsp
Semolina 2tsp
Khejurer Gur 1/2 cup + 2tsp for the pancake
Sugar 2tsp
Deshi Ghee 2tsp
Milk 8tbsp
Coconut (grated, 1cup)
Khoya 1/4 cup

Procedure:

In a large wok mix the khoya, khejurer Gur and grated coconut together and make a smooth paste with the help of a spatula over a high flame. The Patisapta Pur is ready.
Meanwhile make a smooth paste of milk, flour, semolina, khejurer gur (2tsp), ghee and sugar.This is your pancake batter.
Heat a nonstick tawa and grease it with ghee and fry the pancakes one at a time from the smooth batter you have made. Stuff each pancake with the Patisapta Pur.
Serve hot as a winter dessert.