Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet Khova Samosa


  • Author: Suguna Vinodh
  • Prep Time: 20m
  • Cook Time: 20m
  • Total Time: 40m
  • Yield: 12 samosas 1x

Description

Recipe for sweet khova samosa made with unsweetened khova and nuts. Easy and delicious recipe with step by step pictures and video.


Ingredients

Scale

For the Filling / Stuffing

1 teaspoon ghee
2 tablespoon cashews, chopped
2 tablespoon pistachios, chopped
2 tablespoon fresh grated coconut
1/4 cup sugar
1/4 teaspoon cardamom powder
1/8 teaspoon salt
200 grams unsweetened Khova / Mawa

For the Sugar Syrup

1 pinch of saffron
1/2 cup water
1/2 cup sugar
1/4 teaspoon cardamom powder

Other Ingredients

2 teaspoon Maida for making gum
12 samosa patti sheets (readymade)
Idhayam Mantra groundnut oil for deep frying
skinned pistachios for garnish


Instructions

Heat a pan on LOW HEAT. Add ghee and the chopped cashews. Roast on a low flame till the cashews are lite golden in colour. Add in the chopped pistachios and roast for a minute. Pistachios roast very fast. Add in the coconut and the sugar. Mix well to combine. Add in the grated khova and mix well. Add in the little salt and the cardamom powder. Mix well and remove from heat. The mixture will solidify as it cools. Refrigerate it for 30 minutes.

Now, we shall make a sugar syrup.
Heat a pan and add in a pinch of saffron. Roast for a few seconds for the saffron to heat up. Add in the water and the sugar. Let the sugar syrup come to a full boil. Remove from heat and keep warm.

Making the samosa
First, make a maida gum by mixing a few teaspoons of maida with water. Set aside.
Keep about a tablespoon of filling for each pastry sheet. Keep it in a corner of the sheet and start folding the sheet in triangles. Refer to the video on how to fold the sheets. If the sheets are dry, apply the maida gum generously so it sticks together and the filling does not leak when frying.

Heat Idhayam Mantra Groundnut Oil until hot in a kadai. Gently place the prepared samosas in hot oil. Fry the samosas in batches until golden. Drain on paper towels. Dip the hot samosas for a few seconds in the sugar syrup.

Line the samosas on a sheet pan to dry. Garnish with grated pistachios.  Enjoy!! Have a blessed festive season.

Notes

To get bright green colour on pistachios – Soak the pistachios in hot water for a minute. Remove the skin of the pistachios after soaking. Do not soak for long. Dry the skinned pistachios at room temperature for a day. Freeze them in a zip loc and use when required.

Keywords: sweet khova samosas