How to make Sweet Samosa -
Crisp samosas with a delicious sweet filling
This recipe is contributed by Member Nausheena Nazim.
Main Ingredients : Semolina, Scraped Coconut (कसा हुआ नारियल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Sweet Samosa checkout Vegetable Upma, Rawa Dosai, Suji Aur Dahi Ka Cake, Kuzhi Uppu Paniyaram . You can also find more Snacks and Starters recipes like Chicken Kabab Corn Dog Grilled Kalka Sandwich Babycorn Snack Vegetable Khasta Roll
Sweet Samosa Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 6-10 minutes
Serve : 10
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Sweet Samosa Recipe
Semolina 1/2 cup
Scraped Coconut 2 tablespoons
Scraped coconut 1 cup
Cashewnuts blanched and chopped 2 tablespoons
Almonds blanched and chopped 2 tablespoons
Condensed milk 200 millilitres
Fresh cream 100 millilitres
Butter 1 1/4 cup
Salt a pinch
Sugar 8 tablespoons
Green cardamom powder 1 teaspoon
Samosa patti 20
Method
Step 1
Heat oil in a non-stick pan. Add semolina and saute for two minutes.
Step 2
Add green cardamom powder, coconut, cashew nuts and almonds and mix well.
Step 3
Add condensed milk and sugar and then cream and keep cooking on low flame till the sugar dissolves and the mixture thickens.
Step 4
Stuff the mixture in the samosa pattis and close them tightly.
Step 5
Heat sufficient oil in a non-stick kadai and deep fry them till golden brown in color. Drain on absorbent paper.
Step 6
Serve hot.
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