Mawa Samosa

Potato filled samosa is very common and you might have had them infinite times. But you can also try making Mawa Samosas at home and serve with evening tea. Your kids will definitely like the Mawa Samosas.
Sometimes we find it too difficult to make recipes like these at home and prefer to get them from the market. But the taste of the home-made samosas is no doubt way to good than the market made samosas.

इस रेसीपी को हिन्दी में पढिये - Mawa Samosa Recipe in Hindi

Ingredients for Mawa ke Samose

Ingredients to make mawa filling for the samosa.

  • Mawa (khoya) - 100 gms. (1 small cup)
  • Sugar - 75 gms. (3/4 cup)
  • Cashews - 15-20 ( chop each into 6-7 pieces)
  • Raisins - 30-35 (separate the stems from them)
  • Cardamom - 4 (peel and grind)

Ingredients to knead the flour.

  • Maida - 400 gms. (4 small cups)
  • Ghee - 100 gms. (1 small cup)
  • Ghee -  to fry the samosa.

Method - How to make Mawa ke Samose

Prepare Mawa Filling.
mawa_samosa_2_843647059.jpgRoast mawa in a heavy bottom pan until it turns brown. Mix sugar, cashews, raisins and cardamom to it and mix well. The mawa filling is ready.

Prepare dough to make samosa
Sieve the maida in a bowl and add ghee to it. Mix the ingredients to it. Knead the flour with luke warm water and leave it covered for half an hour.

How to make samosa
Take a small portion of the dough equal to the size of a lemon, roll it out with hands in circular motion, press it and roll in into a little thick flat disc of 4 inch.

Cut the disc into 2 equal parts in the shape of half moon. Take one part and stick it from the corners with the help of water forming a cone shape. Fill this cone with 1 or 11/2 tea spoon filling. After filling the cone with the stuff, place a plate at the bottom corner and stick both the corners with water. Press the corners with hands gently and close the corners. prepare all the other samosas in the same manner and keep them on a plate.

Take a pan and heat oil in it to fry the samosas. Put 4-5 samosas into the hot oil and fry the samosas on the medium flame till they turn brown in colour. Take them out of the pan and keep them on the plate covered with paper napkin. Fry all the other samosas in the same manner.

Your Mawa Samosas are ready. Serve the hot crispy samosas with coriander chutney and sweet chutney.  Store the remaining samosas in an air-tight container that can be consumed for 15-20 days.

Mawa Samosa video



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