First of all cut the butter into small cubes and keep the butter in the freezer.
To make samosa covering
First take milk powder, powdered sugar and makkhan /ghee and mix well.
Then add milk little at a time and make a very soft and smooth dough.
In a bowl Mix all the dry fruits and coconut powder, and mix mishri and cardamom powder in another bowl and keep aside.
Now Knead the dough again and pinch small lemon sized balls and roll them into rounds of medium thickness.
Cut in the centre longitudinally to get 2 semicircles.
Fold each of them in the shape of a cone, fill the butter cube, dry fruits mixture and mishri mixture.
Seal the edges carefully with the help of water.
Keep the ready samosas in fridge for 15 minutes
Heat ghee in a deep, thick-bottomed pan and fry samosas until golden brown, turning occasionally from time to time.
Don't leave them unattended in the ghee.
Take them out on an absorbent paper, do the plating and serve.
My tip- Samosas can also be dipped in sugar syrup if needed according to the taste.
