1. Heat ghee (Clarified butter), add sultanas and heat till swells.
2. Add coconut and stir in.
3. Add milk, milk powder & condensed milk.
4. Allow to thicken.
5. Add nuts & Elachi (cardomom). Mix in.
6. Remove from heat & cool.
7. Fill into pur & seal with paste.
8. Fry till golden brown.
9. Boil syrup till sticky. Dip samoosas in syrup.
10. Garnish with additional chopped nuts and serve.
Note: my husband does not like sultanas, so I added chopped dates