Strawberry Samosa N Saffron Rabdi dip

Chop strawberries. Heat a pan add strawberries and sugar and cook. Cook the berries till they turn very soft, add colour. Cool and store in airtight containers. Can be stored upto 6 months in refridgerator.

Whisk the soft cream cheese and cream to combine well.

Prepare a slurry by mixing plain flour and water mentioned under crust section. This will work as a glue.

For homemade samosa sheets. Mix a cup of plain flour with pinch of salt, teaspoon of oil and knead a tight dough. Roll into thin chapatis. Half Cook for few seconds on both sides. Store in a ziplock bag and freeze for future use. Thaw for 4-5 hours in fridge before using.

Prepare samosas by filling the sheets. Place a teaspoon of cream cheese mixture and top with strawberry jam. Wrap sheets using the slurry as glue. They must be sealed tightly without any opening, or else the filling will leak in oil while frying. Deep fry.

Prepare rabdi, heat a pan add milk, cardamom powder and saffron strands and cook. Keep the heat on low.

Cook by stirring till mixture reduces to 1/4 quantity and becomes thick. Add sugar and let it dissolve. Add almonds. Rabdi is ready to serve with samosas.

Serve hot and enjoy.