To prepare the filling: Mix walnuts, cashew nuts, sugar, and cardamom powder, then add a little bit of cold water and mix with your hands until you have a paste-like mixture.

To do the samosa, take a phyllo dough strip and put a teaspoon of filling toward one end of the strip. Take one of the bottom corners and fold diagonally over the filling to form a triangle. Fold diagonally again, in the opposite direction to form another triangle. Continue folding while maintaining the triangular shape till the end of the strip. Use a bit of water to seal the end of the strip. Set the samosa aside.

Repeat until filling and phyllo dough are used up.

Fry the samosas in batches in a heated pan with oil, for about 3 minutes. Turn them to make sure they are golden brown on both sides.

Take the samosa out of the oil, and leave on a kitchen towel drain.

Serve cold.