How to make Sweet Samosa -

Crisp samosas with a delicious sweet filling

Sanjeev Kapoor

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 Bahubali Sandwich Pumpkin Cutlet Fajita Chilli Cheese Chakri

Sweet Samosa

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


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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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.