Mawa Sweet Samosa

Name: Mawa Sweet Samosa
Total time: 1800 s
Yield: 2-4 people
Cuisine: Indian
Ingredients: 1 cup mawa; 2 tbsp Ghee; 3/4 cup semolina; 1 cup powder sugar; 1/2 cup chopped pistachio; 1/2 cup chopped cashew nuts; 1/2 cup almonds; 1/2 cup chopped raisin; 1/2 tsp cardamom powder; as needed Oil for deep fry; 2 cup all purpose flour; 3 tbsp ghee; 1/2 tsp salt; 1 tbsp rose water; as needed Water; 2 cup water; 1 cup sugar; 1 tsp cardamom powder; Pinch saffron threads

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

Happy Holi to Everyone Holi special sweet recipe
#holi21
#cookpad #cookpadindia

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

Happy Holi to Everyone Holi special sweet recipe
#holi21
#cookpad #cookpadindia

Saved

Ingredients

30 minutes

2-4 people

For Filling
1 cupmawa
2 tbspGhee
3/4 cupsemolina
1 cuppowder sugar
1/2 cupchopped pistachio
1/2 cupchopped cashew nuts
1/2 cupalmonds
1/2 cupchopped raisin
1/2 tspcardamom powder
as neededOil for deep fry
For samosa dough
2 cupall purpose flour
3 tbspghee
1/2 tspsalt
1 tbsprose water
as neededWater
For Sugar Syrup
2 cupwater
1 cupsugar
1 tspcardamom powder
Pinchsaffron threads

Saved

Steps

30 minutes

1

Making Filling:-
In a pan add Mawa and roast well on medium flame till light brown. Keep it aside.
2

In a same pan add ghee, semolina roast well and then add chopped almonds pistachio cashew nuts and mix it well. Then transfer the roasted Mawa into the pan and toss well.
3

Transfer the mixture into the bowl and keep it cool. When it cool down add powder sugar, cardamom powder and chopped raisin. Mix well and keep it aside
4

In meantime in a pot add sugar and water. Let it boil and melt sugar. Then add saffron threads and cardamom powder and lemon juice. Lemon juice will help Syrup not to crystallized. Syrup should be sticky. keep it aside.
5

Making Samosa:-
In a mixing bowl add flour, ghee salt rose water and water as required, knead it into a stiff dough. Cover it and leave it to reast for 20 minutes.
6

Now divide the dough into small balls and roll it thin to a oval shape puri.
7

Cut the rolled dough half. Take one half and make some more slits with knife with out cutting the edges.
8

Now take the rolled half over slitted half of the roti and press the edges to seal it. Apply water on the side.
9

Take one side of the cemi circles roti and bring it into middle. Similarly bring other side to the middle and seal it with water.
10

Seal the bottom to make a cone and add Mawa filling into the cone. Seal the sides. Similarly prepared all the Samosa cone.
11

Fry the samosa in medium hot oil on low to medium flame till it golden.
12

Once fried to golden colour strain them out of the oil and drunk into warm sugar syrup.
13

Let them soke in 30 minutes. Coat well, shake off the excess syrup and place them on a plate to cool.