Updated on by Raks Anand 17 Comments
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Easy sweet samosa, a rich khoya stuffing with spring roll pastry sheet covered and deep fried, then dipped in sugar syrup.
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- 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.
Stepwise photos
- 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.
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.
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.
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.
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.
Can be an easy fix for this Holi celebration! Keeps good for 3 days in fridge.
Recipe card
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5 from 1 vote
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 minutes
Cook Time 20 minutes minutes
Author Raks Anand
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
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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Other Sweets recipes
- Sesame Gajak recipe | Diwali sweets
- Thengai therattipal, thengai therattupal | Traditional Diwali sweets
- Carrot Mysore pak recipe, Diwali sweets
Reader Interactions
Comments
Mahi
Cute samosas!! 🙂
Reply
Sowmya Madhavan
i made baklava the same way, but into rolls using spring roll wrappers instead of pastry sheet..
Reply
anu
Hi raks..Any replacement for khoya? I cant get it in Msia stores...Thank u..
Reply
Revathi
Yummy samosa
Reply
Raks anand
You can use any milk sweet. When your stuffing is sweet you need not even dip in sugar syrup.
Reply
neha pahuja
hello..awesome recipe..but can you please share from where can i get these sheets
Reply
AADHIDEV
Cn u please share baklava recipe
Reply
anu
Thanks raks..Love your recipes..Keep up the great job..
Reply
Soni
Could you please tell us more about koya and their substitutes.
Reply
Shamee S
super..
Reply
Priyanka Srivastava
Very innovative happy festival
Reply
Kavitha
I am planning to do this tom. I got unsweetened khoya.. do I hv to add powdered sugar?? If so,how many tbsp?
Reply
Vysa
Hi Raks!
Always enjoyed your recipes , thanks 🙂
Have a doubt, how long should i dip the samosa's in sugar syrup?
Reply
Raks anand
Little more than 1/2 cup will be fine.
Reply
Raks anand
Just coating it is enough. No need to soak.
Reply
Sunny
Can I make it with almond flour instead of khoya and will it stay good for longer time then?
Reply
Raks Anand
Yes you can,it will stay good for 3 days.
Reply
