Ingredients
- About 40samoosa wrappers
- 4 cupsmilk
- 30 gbutter
- 2cinnamon sticks
- 1 tspStaffords Bourbon Vanilla Extract with Seeds
- 1 cupflour
- 1 cupsugar
- 1 tspground cinnamon
- Pinchsalt
- 4 largeeggs
- 100 gStaffords White Chocolate Discs
- As neededwater, to assemble
- For fryingcooking oil, for deep frying
- To serveStaffords Cinnamon Sugar Shaker
Made with Staffords
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Method
Slowly heat the milk, butter and cinnamon sticks until just before boiling point.
Whisk together the flour, sugar, ground cinnamon and salt in a bowl. Remove the cinnamon sticks, pour in the hot milk and whisk continuously until smooth.
Return the mixture to the pot over medium heat and cook for a couple of minutes, stirring continuously.
Whisk the eggs and vanilla together, add to the mixture and cook through.
Remove from the heat and stir through the white chocolate discs until melted. Cover the surface with cling film and cool completely.
To help seal the samoosas, make a slurry with a little flour and water. Spoon or pipe the cooled mixture onto the samoosa wrappers, wash the edges with the slurry and fold into well-sealed triangles.
Deep fry in oil at 200°C for a couple of seconds until golden brown and drain on paper towels.
Sprinkle with Staffords Cinnamon Sugar Shaker and serve immediately.
