Mawa samosa is a delicious Indian sweet with a crispy outer crust, stuffed with a sweet mawa filling. Mawa samosa is a festive sweet traditionally made on occasions like Diwali, Holi etc.
The crispy outer shell of mawa samosa is made of plain flour and is deep fried till crispy. The crunchy shell cracks in the mouth and the sweet and rich filling imparts a unique satisfying taste to this sweet.
The filling for samosa is made of mawa or khoya mixed with dry fruits & sugar. Mawa is a common ingredient used in many Indian sweets, made by heating milk in a pan continuously till it thickens to a solid state.
There are many versions of mawa samosa available with different fillings. While in northern India, the filling is primarily made from mawa and dry fruits, the Goa version of filling uses shredded coconut or coconut powder, jaggery along with dry fruits.
You can make the mawa samosa in large numbers and store it at room temperature in an air tight container for 8-10 days.
To make mawa samosa at home follow the detailed step by step recipe with photos posted below.
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Mawa Samosa Recipe | Sweet Samosa
Ingredients For Mawa Samosa Recipe | Sweet Samosa
For The Dough
- 2 Cup Maida (All Purpose Flour)
- 1 Tablespoon Sooji (Rava / Semolina)
- 3 Tablespoon Ghee (Clarified Butter)
- Oil for frying
For the Filling
- 1 Cup Mawa Khoya
- 1/2 Cup Sugar
- 1 Tablespoon Coconut Powder (Nariyal ka Burada)
- 1 Teaspoon Green Cardamom Powder (Hari Elaichi Powder)
- 8-10 Almonds (Baadam)
- 8-10 Cashew Nuts (Kaju)
- 20-22 Raisins (Kishmish)
For the Sugar Syrup
- 1/4 Cup Water
- 1 Cup Sugar
- 6-8 Saffron Strands (Kesar)
Step By Step Instructions for Mawa Samosa Recipe | Sweet Samosa
Preparing the filling
- To make the filling, roast the mawa or khoya in a pan over low heat for about 5 minutes so that it has no moisture left.1 Cup Mawa
- Remove the pan from heat and allow the mixture to cool. Add coconut powder, cardamom powder (elaichi powder), raisins (kishmish), cashew nuts and almonds.1 Tablespoon Coconut Powder (Nariyal ka Burada), 1 Teaspoon Green Cardamom Powder (Hari Elaichi Powder), 8-10 Cashew Nuts (Kaju), 20-22 Raisins (Kishmish), 8-10 Almonds (Baadam)
- Add sugar and mix all the ingredients well. Keep the filling aside for later use.1/2 Cup Sugar
Preparing the dough
- Now to prepare the dough, take maida (all purpose flour) in a mixing bowl.2 Cup Maida (All Purpose Flour)
- Add some semolina (sooji) to the bowl as well.1 Tablespoon Sooji (Rava / Semolina)
- Make a small valley (hole) in the middle of the flour and add ghee into the flour mixture.3 Tablespoon Ghee (Clarified Butter)
- Rub the mixture between the palm of your hands to coat the flour completely with ghee. Add more ghee if needed till the flour is able to hold its shape.
- Add water gradually and knead the flour. Make a stiff dough.
- After the dough is made, cover and let it rest for around half an hour.
Stuffing the samosas
- Divide the dough into equal parts depending on number of pieces you want to make and make small lemon sized balls of the dough.
- Roll out these round pieces of dough into thin round shape, similar to that for poorie and make a cut at the center.
- Fold these semicircle pieces to make cones and press them at the joints.
- Fill these cones with around 2 tablespoons of filling.
- Press the corners with hands so as to seal the cone.
Frying the samosas
- Heat oil in a deep pan. When the oil is hot put the samosas in the oil to fry them in batches.
- Fry on low heat until they turn golden brown. There should be sufficient oil so that Samosas do not touch bottom. Then remove the samosas from the oil and set them aside.
Preparing sugar syrup
- Now to make sugar syrup boil water and sugar in a pan.1/4 Cup Water, 1 Cup Sugar
- Put strands of Kesar (Saffron) in the sugar mixture and allow to cool down the sugar syrup to room temperature.6-8 Saffron Strands (Kesar)
Assembling the samosas
- Spread out the Samosas on a plate and pour the sugar syrup on the samosas to coat them on all sides.
- Garnish the mawa samosa with finely cut pieces of almonds and pistachios while the samosa are still moist with syrup. Allow sufficient time (about an hour) to allow the samosa to dry. You can also garnish with silver foil (vark) if you want.
- Mawa Samosa is ready. After they cool down completely, store the samosa in an airtight container.
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