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 sweet samosa recipe.
India is a land of festivals and for almost all the festivals we have a have this ritual of making something sweet. Mawa Samosa or Sweet Samosa is a delicious, deep fried pastry kind of snack that has a rich, creamy filling of Mawa or Khoya.
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.
With the idea to prepare something different using Mawa, I boiled down on making Sweet Samosa or Khoya Samosa during this monsoon. I totally agree that cold desserts such as Kesar Mango Kulfi are loved by one and all, but feasting on piping hot desserts such as Sweet Samosa has its own charm.
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, in addition to Mawa, I even added sooji. Well, it paid me a sweet reward!
With the onset of monsoon, we do feel like eating something piping hot with a splash of rain. In order to feel all rejuvenated, do wrap a batch of Mawa Samosa and serve it piping hot with your choice of beverage! See you all soon with more monsoon-ish recipes, till then keep on crafting new recipes and do tweet me your feedback for the same!
Tips to make Best Sweet Samosa
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 the samosas are golden brown.
To re heat these samosas, 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 samosa.
I have made mini samosa but you can definitely make the regular sized.
If you are a chocolate lover, add some chocolate chips in the filling and make chocolate samosa.
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Sweet Samosa Recipe
Mawa Samosa
Mawa Samosa or Khoya Samosa is a delightful Indian dessert which is served during festivals and even on auspicious occasions.
Ingredients
- 350 g Maida
- 2 tsp Fine Sooji
- 4 tbsp Ghee
- 4 tsp Sugar
- Ghee for Frying
- 2 tbsp Maida Dissolved in 3 tbsp water
For the filling
- 250 g Mawa / Khoya
- 2 tbsp Cashew Nuts Chopped
- 2 tbsp Almonds Chopped
- 1 tsp Chironji
- 1/4 tsp Kesar Dissolved in 1 tbsp Milk
- 1 tsp Cardamom Powder
- 3 tbsp Dried Coconut Grated
- 3 tbsp Powdered Sugar
Instructions
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Mix maida, sooji, ghee, sugar and salt in a bow and knead with luke warm water to make a tight dough.
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Cover the dough and keep aside for 20 minutes.
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For the filling, add the khoya in a pan and cook until slightly browned.
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Add cashew nuts, almonds, chironji, kesar, cardamom powder and coconut and mix well.
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Add sugar and cook for 3-4 minutes until the filling starts to leave the sides of the pan and is dried.
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Remove the pan from heat and let the filling cool.
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Make small lemon size balls from the dough.
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Roll the dough to make an oblong.
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Use little dry flour while rolling if required.
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Cut the oblong into half.
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Apply the maida paste on the sides of the half.
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Fold the semicircle to make a cone and press the joints.
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Fill 2 tbsp of filling in the cone.
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Apply the maida paste on the edges of the cone and seal the edges.
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Make a pleat at the base for your samosas to stand on the plate.
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Make all the samosas in the same manner.
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Heat ghee or oil for frying.
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When the ghee is slightly hot, put a few samosas and fry on very low heat until golden brown.
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Drain on a plate lined with tissue.
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Serve hot.
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