Transfer all-purpose flour in a mixing bowl and add cooking oil and mix well. Mix it till it gets starts binding. Now add water slowly and knead a soft dough. Keep aside for 15 minutes.

Preparing stuffing :
Heat oil in a wok. Add semolina and roast till it turn pinkish and an aroma starts coming. Add dessicated coconut, cardamom powder, all dry fruits and half tin of milkmaid with saffron strands milk and mix and cook on low flame till it turn thick. Switch off the flame and let it cool.

Preparing mawa samosa:
Knead the dough again. Now divide it in lemon sized balls. I prepared 10 balls. Roll all balls like puris. Cut it from centre and make 2 half circles.

Place a portion of stuffing in centre and overlap it with both corners of puri. Apply a little water on one side and join both sides by pressing carefully with fingers. Seal from third side also.
Like wise make all the mawa samosa.

Heat oil in a wok. Deep fry mawa samosas till golden brown colour from both sides.