Thursday, 6 February 2014

Sweet Dryfruit Samosa recipe - M.M.Mithaiwala


  • Maida – 250 gms 
  • Dalda or ghee – 50 gms 
  • Salt – pinch 
  • Mixed Dryfruits (Cashew, Almonds, Pistachios, Raisin) – 100gms 
  • Khoya/Mawa – 100 gms 
  • Cardamom powder – 1/2 tsp 
  • Sugar – 500 gms 
  • Lemon yellow color – 3 drops 
  • Oil – to fry


  • Sieve maida along with salt. 
  • Melt the ghee and add to the flour. 
  • Mix well so that it resembles breadcrumbs. Now add water as required and make into a soft dough. Cover it and keep aside. 
  • Add half a cup of water to the sugar and boil till you get one string consistency. Remove the scum if it forms on the top while boiling. 
  •  Add half of cardamom powder to sugar syrup and cover it. Leave it aside. 
  • Crumble the khoya/mawa in a bowl. 
  • Add finely cut dryfruits, lemon yellow color and cardamom powder. 
  • Mix well and keep aside. 
  • Take the dough and knead it to a soft dough. Make lemon sized balls of this dough. Press each dough into a flat puri. Cut it into two halves with a knife. Take one triangle part of it and wet the outer sides with little water and press it into a cone shaped structure. 
  • Stuff a spoonful of dryfruit mixture into the cone and seal the ends pressing hard. Prepare the same with remaining dough. 
  • Heat oil in a pan and fry the samosas till they are golden brown on all sides. 
  •  Take them out and put it in warm sugar syrup. 
  • Soak them in syrup for ten minutes and take out. Spread them on a plate and serve.
Note: These samosas can be stored for a week. We can also serve them as sweets for guests and also our kids.

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Recipe source : Shadruchulu

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