Sweet samosas (mistisingara)

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

YOU WILL NEED:

● Deep-fat fryer

● Cooking thermometer

● Kitchen paper

MAKES 12

● 225g plain flour

● Pinch of salt

● 1 tbsp caster sugar

● 50g unsalted butter, diced

● 75ml lukewarm water

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

● ½ tsp ground cardamom

● Sunflower oil, for deep frying

FOR THE DIPPING SAUCE

● 300g raspberries

● 100g caster sugar

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 one 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 To make the sandesh filling, put the condensed milk in a microwaveproof bowl and add the ricotta. Microwave on full power for two minutes. Mix well, microwave for two

minutes more, then stir in the desiccated coconut. Microwave for a further two 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 five 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 oil in a deep-fat fryer to 160c/320f. Divide the dough into 12 and roll each into a ball. Cover with damp kitchen paper to stop them drying out.

STEP 6 On a lightly floured surface, roll out one ball 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 Hold the dough in the palm of your hand, with the straight, folded edge nearest your wrist. 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 rest of the balls and filling.

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