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Akanksha Khatri
Mawa Samosa is a yummy and tempting sweetmeat. Chef Akanksha Khatri shares the recipe for this baked goody.
Preparation Time
10-15 Min
Cooking Time
10-12 Min
Meal Type
dessert
Difficulty
MEDIUM
For the dough
1 cup refined flour (maida)
1 tbsp semolina
3 tbsp ghee
a pinch of salt
For Filling
1 cup mawa
2 tbsp cashew nuts
2 tbsp almonds (chopped)
2 tbsp pistachios (chopped)
1 tsp cardamom powder
3 tbsp cardamom powder
½ cup powdered sugar
Combine refined flour, semolina, ghee, salt in a bowl and knead with lukewarm water to make a tight dough. Cover the dough and keep aside for 20 minutes.
For the filling roast grated coconut in a pan, till golden brown. Remove from the pan and set it aside when done.
In the same pan, roast the nuts and set it aside when done.
Now, add mawa, sugar, cardamom powder in the pan and mix. Add coconut and mix again
When done, transfer it to a bowl and let it completely cool down.
Make small lemon sized balls from the dough. Roll out the dough to make an oblong shape, use little dry flour while rolling if required.
Cut the oblong into half, to acquire semi circles. Apply a little water on the sides of the half.
Fold the semicircle to make a cone and press the joints. Fill 1 tbsp of filling in the cone.
Apply a little water on the edges of the cone and seal edges. Make a pleat at the base for your samosas.
Place samosas on a baking tray. Brush it with a little oil and bake in a preheated oven at 180℃ for 10-12 minutes.
While serving, slightly brush it with some sugar glaze and garnish with toasted coconut flakes.
Mawa Samosa is a popular India sweet that is made during festivals like Holi and Diwali. This samosa is filled with a sweet mawa filling. The mawa filling is mixed with dry fruits & sugar.
Mawa Samosa is crispy from the outside. It is generally deep-fried in ghee but here chef Akanksha bakes it instead of deep-frying thus making it helathier.
This Mawa Samosa is delightful, guilt-free dessert.
