- 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.
Follow MM Mithaiwala
Recipe source : Shadruchulu