Sweet Samosa is a popular Indian dessert served in almost every festival and occasion. Sweet Samosa has a crispy crust and a sweet filling of Mawa (dried or thickened whole milk) or dry or fresh fruits.
The dough is so simple and easy. You will enjoy making this deep-fried pastry with a rich, creamy filling occasionally once you learn how to mix and knead it.
The exciting tip about Sweet Samosa is that you can store it in an airtight container and keep it for a week. Remember to fry the Sweet Samosa on low heat for 15 minutes. It will help Samosas cook from the inside. Then you can increase the heat for a few minutes, and deep fry them until golden brown.
Using Chironji in Indian desserts like Samosa is popular, especially in summer. These nuts naturally reduce body temperature. Follow the instructions and enjoy the nutritious savory-sweet Samosa.
In a large bowl, mix the all-purpose flour, semolina, Deutsche Marken Butter, sugar, and salt and knead with lukewarm water until making a tight consistency. It should be soft but not wet. Cover the bowl and leave it at room temperature for 20 minutes.
For preparing the filling, add the condensed milk to a pan and cook until slightly browned. Then add cashew nuts, almonds, chironji, saffron, cardamom, and coconut and mix them well. Add sugar to the mixture and let them cook for 3-4 minutes together until the filling starts to leave the sides of the pan. Now it’s time to remove the pan from heat. Set it aside and let it cool down.
Divide the dough into lemon-sized equal portions. Roll and shape the dough into a cone and press the joints. Fill two tablespoons of filling in the cone. Rub a little flour-water mixture on the edges of the cone. Using fingers, press and seal the edges. Repeat the same for all of your sweet samosas.
Heat the oil in a deep frying pan. After the oil gets slightly hot, put a few samosas and fry on very low heat. Fry the Sweet Samosas on both sides until it turns golden and crispy.
Remove the fried Samosas from the heat and arrange them on a plate lined with a paper towel to drain the extra oil. Your crispy Sweet Samosa is ready. Serve hot with powdered sugar on top and enjoy!
For reheating the Samosas after frying, you better line them on a baking tray and bake for 5-10 minutes at 170 °C.
If you like a lighter filling, you can add some semolina to the filling mixture.
If you are in a hurry and do not have time to prepare the dough, you can easily substitute it with filo pastry sheets or puff pastry sheets.
Samosas vary in size and filling depending on your preferences. You can shape mini cones or large ones filled with chocolate chips and garnished with powdered sugar and chocolate syrup.