How to make Baked Mawa Samosa -

Sweet samosa stuffed with mawa mixture and baked

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mawa / khoya , Refined flour (maida) (मैदा)

Cuisine : Uttar Pradesh

Course : Desserts

Baked Mawa Samosa

Baked Mawa Samosa Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 0-5 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Baked Mawa Samosa Recipe

  • Mawa / khoya 1 1/2 cups

  • Refined flour (maida) 2 cups

  • Salt a pinch

  • Baking soda 1 teaspoon

  • Powdered sugar 1/2 cup

  • Pistachios chopped 10-12

  • Almonds chopped 8-10

  • Cashewnuts chopped 8-10

  • Saffron strands a few

  • Ghee for brushing

  • Sugar 1/2 cup


Step 1

Preheat oven to 180° C.

Step 2

Combine refined flour, salt and baking soda in a bowl, add sufficient water and knead into a semi hard dough. Set aside.

Step 3

To make the filling, combine mawa/khoya and powdered sugar in another bowl. Add pistachios, almonds and cashewnuts and some saffron strands and mix well. Divide the filling into 16 portions.

Step 4

Divide the dough into 16 equal portions and roll into balls. Roll into oval shape. Cut into half horizontally and dampen the edges with water. Shape each half into a cone and stuff it with one portion of the stuffing. Press to seal the edges.

Step 5

Place samosas on a baking tray, keep the tray in the preheated oven and bake for ten to fifteen minutes.

Step 6

To make glaze, heat sugar in a non-stick pan with a little water. Add some saffron strands and mix well. Remove from heat when it is thick.

Step 7

Glaze the baked samosas with the thick sugar syrup and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.