Boil the lentil just until it’s tender. If you are using a pressure cooker, 2 whistles should be enough. Once done, allow it to cool down and then, blend it to a smooth puree.

Heat 1 tablespoon of ghee in a non-stick pan and drop the pureed lentil. Cook in low heat for a couple of minutes and then add honey along with cardamom powder. Give it a mix and continue cooking until the lentil turns mildly brown in shade.

Then, add the chopped nuts, milk and continue cooking until it comes together into a golden brown crumbly filling. Keep it aside to be used later.

To make the dough, sift the flour in a mixing bowl. Add salt, pour ghee and start mixing with your hand. Once the flour holds itself when held in your fist tightly, you can start pouring water little by little until it forms a dough. If the dough doesn’t hold together, add more ghee. Allow the dough to rest for 30 minutes.

Once the dough and filling is ready, start shaping the samosas. Knead the dough once again and divide it into equally sized ping pong balls. Roll out the ball into a circle and slice it with a knife in the center. Take one semicircle in your hand and form a cone. Place it in your hand comfortably and fill about 1 teaspoon of the mixture. Pinch the end to seal it tightly and allow it to sit on the board to make a flat bottom. You can rub some water at the edges if it’s not sealing properly. Shape all the samosas before you start frying.

In a big wok or deep pan, pour enough vegetable oil and bring it to a low heat. Then, drop the samosas and allow them to fry slowly. Do not overcrowd the pan and keep rotating it in between to brown it on all the sides. Once done, lift it from the oil and keep it in a kitchen towel, allowing it to drain any excess oil. Make sure you allow the oil to cool down before you fry the next batch.