Gujia/Sweet Samosas

Rate this recipe 
5
Average: 5 (1 vote)
Servings 
30 samosas

My mum in law's favourite desi sweet! They're subtly sweet and nutty, with a crispy wrap and a delicately decadent centre. A definite HIT sweet dish!

Ingredients for Dough
1 1/2 cups
plain/all purpose flour
pinch of salt
2 tbsp.
oil
Ingredients
2 cups
freshly grated coconut
(you can use desiccated if fresh is not available, but fresh gives best results)
1 tbsp.
fennel seeds
1 tsp.
khaskhas/poppy seeds
1/2 tsp.
cardamom powder
1/4 cup
finely crushed almonds and pistas
5-6 tbsp.
sugar
(or to taste)
1/2 cup
mawa, finely grated or you can use khoya instead
(100-150gm)
Instructions 

For the Dough

Knead the dough using slightly warm water. Make sure the dough is not too soft, it has to be a good solid dough for best and crispiest results. Cover with a damp cloth and set aside to rest for 20 minutes.

For the Filling

If you're using fresh coconut, it tends to be slightly wet. So put the grated coconut into a karai, then dry it slightly on low heat for about 5 minutes or so. (If you're using desiccated coconut, then add 2 tbsp. butter to the karai, followed by the desiccated coconut and then continue). Add the fennel seeds and poppy seeds to it.

Once it has cooled slightly, add the cardamom powder, crushed nuts, sugar and the grated mawa. Mix well. (Don't worry about the sugar, it will dissolve on its own even during frying of the samosas due to the heat).

Divide the dough into about 30 balls. Roll each ball out THIN. Place approximately 3 tsp. of mixture into the middle of each roti that has been rolled out, then seal using either water or flour and water paste. You can curl the edges or press using your fingertips or a fork to make sure the samosas are sealed well.

Once all are done, fry on medium heat until nice and crispy. Serve!

 

Comments

i tried this SWEET SAMOSAS they turned out amazing thanku

salaam sis, what is mawa and khoya?

Fauzia's Kitchen Fun's picture

W/Salaam, solidified milk. Refer to this note. Mawa/Khoya

for how long it can be stored in an airtight jar as it has khoya in it?

Fauzia's Kitchen Fun's picture

Not longer than a couple of days.

A.w.w can you please show us how to seal with the patter..you have dpme. i have always wanted to.learn

aslm alkm didi,
I didnt get what dis mawa/khoya is...pls help me

Sa Fauzia
I just wanted to know if I can freeze these and fry them when needed? Or would you suggest frying them half done and freezing. Your response will be highly appreciated. Thanks.

Fauzia's Kitchen Fun's picture

W/Salaam, yes you can freeze them and fry when needed. And yes half-fry them then freeze so they do not break or crack in the freezer.

I would like to know if we can skip using poppy seeds since i dont hv them... or is there an alternative for it?
i would also like to know if i can use Nido milk powder for mawa
I would really appreciate ur reply
Thanks

Fauzia's Kitchen Fun's picture

Yes that is ok, you can omit it and yes you can use Nido milk powder for mawa.