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Home » INDIAN DIWALI SWEET RECIPES » Easy sweet samosa recipe Holi Recipes

Easy sweet samosa recipe Holi Recipes

March 2, 2015 by Raks Anand 17 Comments /

sweet samosa with khoya, nuts
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 I should post it this time sure and made it. It was ofcourse yummy. You can try this for Holi festival, easy yet rich sweet.
sweet somas with khoya nuts

Sweet samosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:20 mins    |  Cook time: 20 mins     |  Makes: 16

Ingredients

Spring roll pastry sheets – 3


Khoya – 1/2 cup


Pista – 8


Cashew nuts – 4


Almonds – 4


Raisins – 8


Sugar – 1/2 cup


Saffron – Few strands


Maida – 1 tblsp


Oil – for deep frying

Method

  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.Chop nuts and mix it to the khoya and this will be our stuffing.
  2. 1-stuffing

  3. Cut the sheet into strips. Keep a tsp of prepared khoya mixture. Fold tightly to pack the khoya. Make a paste out of maida and water for sealing.
  4. 2-fill

  5. After the first fold of triangle, you can smear the maida paste through out the pastry strip, to ensure well bind samosas. Refer this Video for folding samosas.Repeat to finish all the stuffing. Keep the spring roll pastry sheet and prepared samosa covered in a damp cloth to avoid drying.
  6. 3-fold

  7. 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.
  8. 4-fry

  9. Prepare sugar syrup by boiling it with 1/2 cup water and saffron. It should be one string consistency. Dip the samosas and arrange in a plate for drying up.
  10. 5-dip

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.
    • 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.

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

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Filed Under: INDIAN DIWALI SWEET RECIPES, SWEETS

Previous Post: « Weekend special snack time – Bajji Platter
Next Post: Thandai recipe, Holi recipes, Thandai without poppy seeds »

Reader Interactions

Comments

  1. Mahi

    March 3, 2015 at 2:37 am

    Cute samosas!! 🙂

    Reply
  2. Sowmya Madhavan

    March 3, 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 3, 2015 at 7:08 am

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

    Reply
  4. Revathi

    March 3, 2015 at 8:08 am

    Yummy samosa

    Reply
  5. Raks anand

    March 3, 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 3, 2015 at 8:25 am

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

    Reply
  7. AADHIDEV

    March 3, 2015 at 8:38 am

    Cn u please share baklava recipe

    Reply
  8. anu

    March 3, 2015 at 8:45 am

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

    Reply
  9. Soni

    March 3, 2015 at 1:05 pm

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

    Reply
  10. Shamee S

    March 4, 2015 at 5:08 am

    super..

    Reply
  11. Priyanka Srivastava

    March 4, 2015 at 9:36 am

    Very innovative happy festival

    Reply
  12. Kavitha

    March 4, 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 5, 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 5, 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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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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