A popular Indian sweet, Mawa Samosa has crispy flaky crust and a sweet indulgent filling made with khoya/mawa and dry fruits. It is served during festivals like holi, ramadan and Diwali. Here is how to make it.
Try a few more Indian sweets at home – Mango Burfi, Malpua, Double Ka Meetha, Balushahi, Kalakand, Sandesh Sweet, Til Mawa Ladoo, Rajasthani Mawa Kachori, Gulab Jamun, Lauki Ki Barfi and Kaju Ki Burfi.
About This Recipe
Sweet samosa is a popular sweet/snack which is mostly prepared during festivals such as Holi, Diwali, ramadan and other special occasions.
Deep fried pastry is filled with a rich and creamy mixture of mawa(khoya), nuts, chironji, kesar, cardamom powder and coconut. It is mostly served with other sweets and namkeen to the guests during festivals.
Mawa Gujiya is prepared in many ways in different homes, but this version is my favourite and also a hit among friends and family.
For the outer layer – To make the crispy outer layer of samosa, you will need maida/all purpose flour, sooji, ghee and sugar.
A little fine sooji or semolina is mixed with all purpose flour to make the outer layer crispier. It is totally optional though.
Always fry the sweet samosa in ghee, as it adds a richer flavour.
If you are pressed with time, you can use filo pastry sheets, puff pastry sheets or readymade samosa sheets to make these.
For the mixture – To make the sweet filling, you will need mawa, nuts, chironji, kesar, cardamom powder, dried coconut and powdered sugar.
You can either make mawa at home using full fat milk or get the store bought one to save on time.
This mixture also has some nuts such as chopped cashew nuts and almonds which adds a bite along with richness in the samosa.
Dried coconut is optional, but highly recommenced as it adds a great flavour.
Adjust the sugar as per your taste.
Store the sweet samosa at room temperature for about 8 to 10 days in an air tight container. To reheat, line the samosa on a baking tray and bake for 10-12 minutes at 180 degrees C.
Pro Tips By Neha
The dough to make Mawa samosa should be kneaded to a tight consistency. It should be tighter than your regular roti dough.
Fry the samosa on very low heat for the first 15 minutes so that they are cooked from inside. For the last few minutes you can increase the heat and fry until they are golden brown.
Make sure the samosas are sealed properly, otherwise the stuffing will come out while deep frying.
I have made a mini version but you can definitely make the regular sized.
If you are a chocolate lover, add some chocolate chips in the filling.
You might also like these sweet recipes:
- 350 g Maida
- 2 teaspoon Fine Sooji
- 4 tablespoon Ghee
- 4 teaspoon Sugar
- Ghee for Frying
- 2 tablespoon Maida (Dissolved in 3 tablespoon water)
For the filling
- 250 g Mawa / Khoya
- 2 tablespoon Cashew Nuts (Chopped)
- 2 tablespoon Almonds (Chopped)
- 1 teaspoon Chironji
- ¼ teaspoon Kesar (Dissolved in 1 tablespoon Milk)
- 1 teaspoon Cardamom Powder
- 3 tablespoon Dried Coconut (Grated)
- 3 tablespoon Powdered Sugar
- Mix maida, sooji, ghee, sugar and salt in a bow and knead with luke warm water to make a tight dough.
- Cover the dough and keep aside for 20 minutes.
- For the filling, add the khoya in a pan and cook until slightly browned.
- Add cashew nuts, almonds, chironji, kesar, cardamom powder and coconut and mix well.
- Add sugar and cook for 3-4 minutes until the filling starts to leave the sides of the pan and is dried.
- Remove the pan from heat and let the filling cool.
- Make small lemon size balls from the dough.
- Roll the dough to make an oblong.
- Use little dry flour while rolling if required.
- Cut the oblong into half.
- Apply the maida paste on the sides of the half.
- Fold the semicircle to make a cone and press the joints.
- Fill 2 tablespoon of filling in the cone.
- Apply the maida paste on the edges of the cone and seal the edges.
- Make a pleat at the base for your samosas to stand on the plate.
- Make all the samosas in the same manner.
- Heat ghee or oil for frying.
- When the ghee is slightly hot, put a few samosas and fry on very low heat until golden brown.
- Drain on a plate lined with tissue.
- Serve hot.