India is a land of festivals and for almost all the festivals we have a have this ritual of making something sweet. Mawa Samosa is a delicious, deep fried pastry kind of snack that has a rich, creamy filling of Mawa. 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 Mawa 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 Mawa Samosa has its own charm. Along with Mawa, I even added 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!
- Maida - 350 g
- Sooji - 2 tsp
- Ghee - 4 tbsp
- Salt - ¼ tsp
- Ghee / Oil for frying
- Maida - 2 tbs ( Dissolved in 3 tbsp water )
- For the filling
- Mava / Khoya - 250 g
- Cashew nuts - 2 tbsp ( Chopped )
- Almonds - 2 tbsp ( Chopped )
- Chironji - 1 tsp
- Kesar - ¼ tsp ( Dissolved in 1 tbsp milk )
- Cardamom powder - 1 tsp
- Dried coconut - ½ cup ( Grated )
- Powdered sugar - 3 tbsp
- Mix maida, sooji, ghee and salt in a bowl and knead with lukewarm 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 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 tbsp 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.