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
- 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)
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!