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 (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.