Mawa Samosa or Sweet Samosa is a delightful Indian dessert with a crispy flaky crust and a sweet indulgent filling made with Khoya or Mawa and dry fruits. It is served during festivals like holi and ramadan and even on auspicious occasions. Here is how to make it.
About This Recipe
India is a land of festivals and for almost all the festivals we have a have this ritual of making something sweet. Mawa is a sweet filling inside the samosa; it is a delicious, deep fried pastry kind of snack that has a rich, creamy filling inside.
One of the most commonly used ingredients for preparing Indian sweets is Mawa. It is made by thickening milk in a pan. In order to make succulent desserts, Mawa comes in handy, be it while preparing Mawa Gujiya or for making various Barfis.
Along with Mawa, I even added dry fruits like cashews, nuts, almonds, chironji, kesar, cardamom powder and coconut in order to grant a rich flavour to the filling. Plus, in order to make crispy exterior, I added sooji.
Samosa’s are perfect in any weather. Serve it piping hot with your choice of beverage!
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 fist 15 minutes so that they are cooked from inside. For the last few minutes you an increase the heat and fry until they are golden brown.
To re heat them, line them on a baking tray and bake for 10-12 minutes at 180 degrees C.
You can add some sooji in the filling too to make it lighter.
If you are pressed with time, you can use filo pastry sheets, puff pastry sheets or readymade samosa sheets to make these.
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.
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- 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.