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    Home » Recipes » Sweets

    Easy sweet samosa recipe | Holi Recipes

    March 2, 2015 by Raks Anand 17 Comments / Jump to Recipe

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

    sweet samosa
    Sweet samosa
    Jump to:
    • My notes
    • Stepwise photos
    • Recipe card

    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.

    sweet samosa recipe
    sweet samosa

    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.
    1-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.

    sweet samosa

    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.

    fold

    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.

    deep fry

    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.

    sweet samosa

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

    sweet samosa
    Sweet samosa

    Recipe card

    sweet samosa
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    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
    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
    Prevent 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.
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    More Sweets

    • Akkaravadisal recipe | Pongal recipes
    • Aval kesari recipe, Poha sheera
    • Rava sweet paniyaram | Karthigai deepam recipes
    • Seeni Adhirasam (Adhirasam with sugar) | Diwali recipes

    Reader Interactions

    Comments

    1. Mahi

      March 03, 2015 at 2:37 am

      Cute samosas!! 🙂

      Reply
    2. Sowmya Madhavan

      March 03, 2015 at 4:54 am

      i made baklava the same way, but into rolls using spring roll wrappers instead of pastry sheet..

      Reply
    3. anu

      March 03, 2015 at 7:08 am

      Hi raks..Any replacement for khoya? I cant get it in Msia stores...Thank u..

      Reply
    4. Revathi

      March 03, 2015 at 8:08 am

      Yummy samosa

      Reply
    5. Raks anand

      March 03, 2015 at 8:25 am

      You can use any milk sweet. When your stuffing is sweet you need not even dip in sugar syrup.

      Reply
    6. neha pahuja

      March 03, 2015 at 8:25 am

      hello..awesome recipe..but can you please share from where can i get these sheets

      Reply
    7. AADHIDEV

      March 03, 2015 at 8:38 am

      Cn u please share baklava recipe

      Reply
    8. anu

      March 03, 2015 at 8:45 am

      Thanks raks..Love your recipes..Keep up the great job..

      Reply
    9. Soni

      March 03, 2015 at 1:05 pm

      Could you please tell us more about koya and their substitutes.

      Reply
    10. Shamee S

      March 04, 2015 at 5:08 am

      super..

      Reply
    11. Priyanka Srivastava

      March 04, 2015 at 9:36 am

      Very innovative happy festival

      Reply
    12. Kavitha

      March 04, 2015 at 12:18 pm

      I am planning to do this tom. I got unsweetened khoya.. do I hv to add powdered sugar?? If so,how many tbsp?

      Reply
    13. Vysa

      November 05, 2015 at 11:26 am

      Hi Raks!

      Always enjoyed your recipes , thanks 🙂

      Have a doubt, how long should i dip the samosa's in sugar syrup?

      Reply
    14. Raks anand

      November 05, 2015 at 11:37 am

      Little more than 1/2 cup will be fine.

      Reply
    15. Raks anand

      March 16, 2016 at 11:17 am

      Just coating it is enough. No need to soak.

      Reply
    16. Sunny

      October 16, 2019 at 8:47 pm

      Can I make it with almond flour instead of khoya and will it stay good for longer time then?

      Reply
      • Raks Anand

        October 16, 2019 at 11:05 pm

        Yes you can,it will stay good for 3 days.

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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