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Mawa Samosa Recipe

Mawa Samosa or Khoya Samosa is a delightful Indian dessert which is served during festivals and even on auspicious occasions.

Ingredients

350 g Maida

2 tsp Fine Sooji

4 tbsp Ghee

4 tsp Sugar

Ghee for Frying

2 tbsp Maida (Dissolved in 3 tbsp water)

250 g Mawa / Khoya

2 tbsp Cashew Nuts (Chopped)

2 tbsp Almonds (Chopped)

1 tsp Chironji

1/4 tsp Kesar (Dissolved in 1 tbsp Milk)

1 tsp Cardamom Powder

3 tbsp Dried Coconut (Grated)

3 tbsp Powdered Sugar

Method

1

Mix maida, sooji, ghee, sugar and salt in a bow and knead with luke warm water to make a tight dough.

2

Cover the dough and keep aside for 20 minutes.

3

For the filling, add the khoya in a pan and cook until slightly browned.

4

Add cashew nuts, almonds, chironji, kesar, cardamom powder and coconut and mix well.

5

Add sugar and cook for 3-4 minutes until the filling starts to leave the sides of the pan and is dried.

6

Remove the pan from heat and let the filling cool.

7

Make small lemon size balls from the dough.

8

Roll the dough to make an oblong.

9

Use little dry flour while rolling if required.

10

Cut the oblong into half.

11

Apply the maida paste on the sides of the half.

12

Fold the semicircle to make a cone and press the joints.

13

Fill 2 tbsp of filling in the cone.

14

Apply the maida paste on the edges of the cone and seal the edges.

15

Make a pleat at the base for your samosas to stand on the plate.

16

Make all the samosas in the same manner.

17

Heat ghee or oil for frying.

18

When the ghee is slightly hot, put a few samosas and fry on very low heat until golden brown.

19

Drain on a plate lined with tissue.

20

Serve hot.

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