Gujia/Sweet 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
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 DoughKnead 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 FillingIf 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!
i tried this SWEET SAMOSAS they turned out amazing thanku
salaam sis, what is mawa and khoya?
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?
Not longer than a couple of days.
A.w.w can you please show us
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,
aslm alkm didi,
I didnt get what dis mawa/khoya is…pls help me
W/Salaam, solidified milk. 🙂
W/Salaam, solidified milk. 🙂
http://www.fauziaskitchenfun.com/how-to-make-mawakhoya
Sa Fauzia
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.
W/Salaam, yes you can freeze
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
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
Yes that is ok, you can omit
Yes that is ok, you can omit it and yes you can use Nido milk powder for mawa.