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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.
Prep Time20 mins
Cook Time20 mins
Course: Sweets
Cuisine: Indian
Servings: 16 sweet samosas


  • 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


  • 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.


  • 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.