Easy sweet samosa recipe | Holi Recipes

Easy sweet samosa, a rich khoya stuffing with spring roll pastry sheet covered and deep fried, then dipped in sugar syrup.

This recipe has been in my to do list for more than 2 years now. Two years back for Holi, Sangeeta asked me to post this

She suggested to fill a milk based sweet, preferably palkova in the spring roll sheets, deep fry it and dip it in sugar syrup.

By hearing the process itself I felt like I ate so much calories😋. So kept postponing.

She kept reminding me and I thought should post it this time sure and made it. It was of course yummy. You can try this for Holi festival, easy yet rich sweet.

Related posts

• Easy thandai recipe
• Mini samosa
• Malpua recipe

My notes

If you do not have spring roll pastry sheets, you can do the same with maida.
Make a stiff sough with 1 cup maida, a tblps of oil, pinch of salt and water.
Keep aside for 15 mins, knead and make equal sized balls.  Roll as thin as possible and cut into square.
Use oil half way while rolling in one side to make rolling easy without getting shrunken.
Do not make this long (large) as if you fold lot, it wont get cooked inside and will become chewy.
Follow the same procedure as above and fold to triangles.

Stepwise photos

1. Keep out the spring roll sheets and frozen khoya for 30 mins to thaw. See notes if you don’t have spring roll sheets.
2. Chop nuts and mix it to the khoya and this will be our stuffing.

3. Cut the sheet into strips. Keep a teaspoon of prepared khoya mixture. Fold tightly to pack the khoya.

Make a paste out of maida and water for sealing.

3. After the first fold of triangle, you can smear the maida paste through out the pastry strip, to ensure well bind samosas.

Repeat to finish all the stuffing. Keep the spring roll pastry sheet and prepared samosa covered in a damp cloth to avoid drying.

4. Heat oil and fry few samosas at a time in medium flame.

Oil should be just right hot, otherwise the khoya filling may ooze out. Just cook in moderate heat until slightly golden.  Drain in paper towel.

5. Prepare sugar syrup by boiling it with ½ cup water and saffron. It should be one string consistency. Dip the samosas and arrange in a plate for drying up.

Can be an easy fix for this Holi celebration! Keeps good for 3 days in fridge.

Recipe card

Print Pin

No ratings yet

Easy sweet samosa recipe

Easy sweet samosa, a rich khoya stuffing with spring roll pastry sheet covered and deep fried, then dipped in sugar syrup.

Course Sweets

Cuisine Indian

Prep Time 20 minutes

Cook Time 20 minutes

Servings 16 sweet samosas

1x2x3x

Cup measurements

Ingredients

• 3 Spring roll pastry sheets
• ½ cup Khoya
• 8 Pistachios
• 4 Cashew nuts
• 4 Almonds
• 8 Raisins
• ½ cup Sugar
• 9 Saffron strands
• 1 tablespoon Maida all purpose flour
• Oil for deep frying

Cook ModePrevent your screen from going dark

Instructions

• Keep out the spring roll sheets and frozen khoya for 30 mins to thaw firstly. See notes if you don’t have spring roll sheets.
• Chop nuts and mix it to the khoya and this will be our stuffing.
• Cut the sheet into strips.
• Keep a teaspoon of prepared khoya mixture. Fold tightly to pack the khoya.
• Make a paste out of maida and water for sealing.
• After the first fold of triangle, you can smear the maida paste through out the pastry strip, to ensure well bind samosas.
• Repeat to finish all the stuffing. Keep the spring roll pastry sheet and prepared samosa covered in a damp cloth to avoid drying.
• Heat oil and fry few samosas at a time in medium flame.
• Oil should be just right hot, otherwise the khoya filling may ooze out.
• Just cook in moderate heat until slightly golden.  Drain in paper towel.
• Prepare sugar syrup by boiling it with ½ cup water and saffron.
• It should be one string consistency. Dip the samosas and arrange in a plate for drying up.

Notes

• I added sugar powdered in the stuffing but felt too sweet. So Did not mention it in ingredients.
• Cook the samosas in low heat otherwise the stuffing may melt and come out.
• Do not over fry, just when it is lightly golden, its enough.
• Make sure the samosas are sealed properly. Mainly pinch the corners well to seal it.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.