Sweet samoshas are a bit of a paradox because when we say samoshas you imagine hot crispy triangles that will taste like spicy cooked vegetables when you bite into them.
But all Holi recipes cannot be hot and spicy, we need some desserts too. This samosha recipe is also for a fried snacks item, the only difference is that it is a sweet dish.
Sweet samosha is a Holi recipe. It is very easy to prepare also. The process of making sweet samosha is similar to that of the popular samosha (filled with fried vegetable stuffing) only here the stuffing is of khoya.
200 Gms all propose plain flour
200 Gms khoya/ mawa
3 tbsp white oil (for kneading dough)
1 ½ cup Sugar (finely ground)
Seeds of green cardamom 1 pinch
3 tbsp coarsely chopped cashew nuts
3 tbsp raisins
Saffron 1 pinch
Salt 1 pinch
4 cup lukewarm water
Oil for deep frying
Soak saffron in 2 tablespoon Luke warm water. Mix 3 tblsp of oil, pinch of salt in flour. Add soaked saffron water in flour. Knead dough to form thick dough. Keep aside covered for 30 minutes.
In a heavy bottomed non-stick pan, add the crumpled khoya Sauté khoya. Then add the chopped cashews, pistachios and raisins. Add sugar. Mix well so the sugar will mix in khoya.
Turn off the heat and let it cool for some time. Divide the dough into 6-8 round balls. Take a rolling board and roll out one ball into round thin pancakes.
Cut it into half (semicircle shape). Take a bowl with little water. Dip index finger of your right hand in water and apply on the straight edge of the semi circle.
Place your left thumb in the middle of the pancake and fold the right side of the semicircle. Overlap the other half on the straight edge, making a cone. Press the straight edge and seal properly.
Fill spoonfuls of khoya as filling to each cone. Now press the open edge in a straight line and seal properly (seal towards the sealed conical edge) to form a samosha.
Repeat the process to prepare all the samoshas and cover with a moist cloth. Heat oil in deep bottomed kadhai / pan in lower flame. Slowly release the prepared samoshas to oil and fry on slow heat. When it turns golden brown strain it on a paper towel.
Serve hot with saffron on top of the samoshas.
You can deep in sugar syrup:
After frying, dip the fried samoshas immediately in the sugar syrup (use a strainer) to ensure even coating on all sides. Remove from sugar syrup and refrigerate. Serve cold / warm as per taste. Garnish with sliced cashew nut and pistachio nuts
This Sweet Khoya Samosha was my late grand mom’s favorite desert.