The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. So now here is the recipe, do enjoy:
- Mawa / khoya 1 1/2 cups
- Refined flour (maida) 2 cups
- Salt a pinch
- Baking soda 1 teaspoon
- Powdered sugar 1/2 cup
- Pistachios chopped 10-12
- Almonds chopped 8-10
- Cashewnuts chopped 8-10
- Saffron strands a few
- Ghee for brushing
- Sugar 1/2 cup
- Preheat oven to 180° C.
- Combine refined flour, salt and baking soda in a bowl, add sufficient water and knead into a semi hard dough. Set aside.
- To make the filling, combine mawa/khoya and powdered sugar in another bowl. Add pistachios, almonds and cashewnuts and some saffron strands and mix well. Divide the filling into 16 portions.
- Divide the dough into 16 equal portions and roll into balls. Roll into oval shape. Cut into half horizontally and dampen the edges with water. Shape each half into a cone and stuff it with one portion of the stuffing. Press to seal the edges.
- Place samosas on a baking tray, keep the tray in the preheated oven and bake for ten to fifteen minutes.
- To make glaze, heat sugar in a non-stick pan with a little water. Add some saffron strands and mix well. Remove from heat when it is thick.
- Glaze the baked samosas with the thick sugar syrup and serve hot.