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 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.
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.
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.
Servings: 20 pieces
Nutrition (per serving)
Ingredients For Mawa Samosa RecipeFor The Dough
- 2 Cup Maida (All Purpose Flour)
- 1 Tablespoon Sooji (Semolina)
- 3 Tablespoon Ghee (Clarified Butter)
- Oil for frying
- 1 Cup Mawa (Khoya)
- 1/2 Cup Sugar
- 1 Tablespoon Coconut Powder (Nariyal ka Burada)
- 1 Teaspoon Cardamom Powder (Elaichi Powder)
- 8-10 Almonds (Baadam)
- 8-10 Cashew Nuts (Kaju)
- 20-22 Raisins (Kishmis)
- 1/4 Cup Water
- 1 Cup Sugar
- 6-8 Saffron Strands (Kesar)
Step By Step Instructions With Photos for Mawa Samosa Recipe
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.
Remove the pan from heat and allow the mixture to cool. Add Coconut Powder, Cardamom Powder (Elaichi Powder), Raisins (Kishmish), Cashew Nuts and Almonds.
Add Sugar and mix all the ingredients well. Keep the filling aside for later use.
Now to prepare the dough, take Maida (All Purpose Flour) in a mixing bowl.
Add some Semoline (Sooji) to the bowl as well.
Make a small valley (hole) in the middle of the flour and add ghee into the flour mixture.
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.
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.
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.
Now to make sugar syrup boil water and sugar in a pan.
Put strands of Kesar (Saffron) in the sugar mixture and allow to cool down the sugar syrup to room temperature.
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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