Spring can be felt in the air with the trees donning luminous colours, looking orange and yellow and grey. The Sun is soft, while the wind blows slowly and keeps whistling. Then comes the festival of holi when India becomes jubilant with extravagant colours. However the festival already has been started in Bengal, we celebrate Holi a day prior which is known as ‘Dol Yatra’.
Sweets are synonymous with holi and I found ‘Gujiya’ is made rampantly in north Indian household during holi. Here I thought a little, stirred my creativity and came up with this Mawa samosa, which in fact is pretty close to Gujiya. However, it certainly punches the surprise as samosa is known to be the savoury delicacy. The surprise soon transforms into a pure pleasure and satisfies the sweet teeth to fullest.
Ingredients for 10 pieces :
For Samosa dough :
- Plain flour – 1¼ cup (I used 1 cup = 150 ml. by volume of water)
- Ghee/Clarified butter – 5 tbspoon
- Pinch of Sodium bicarbonate
- Water to knead the dough
- Oil for deep frying the samosa
For Filling :
- Mawa or Khyoa – 150 gm.
- Grated coconut – 4 tbspoon (optional)
- Powdered sugar – 2 tbspoon
- Green cardamom powder – ¼ teaspoon
For sugar syrup :
- Sugar – 1 cup
- Water – ½ cup
Making of the filling :
Heat a non-stick pan or kadai over low flame.
Add grated coconut and saute till its raw flavour disappear.
Add mawa and mix with the coconut very well. Cook till the mawa becomes soft.
Spread the mixture over a plate and let it cool a bit.
Add powdered sugar and cardamom powder to it. Mix well with hand.
Making of Samosa :
Shift together the flour and bicarbonate of soda in a large bowl.
Add ghee to the flour mixture and rub with your fingertips until it resembles breadcrumbs.
Now add little amount of water to make a dough. Don’t over knead the dough as we do not require it to be very smooth and soft . Cover the dough with a damp cloth and let it rest for 30-45 minutes.
Then make 5 small flat balls out of the dough.
Now roll each ball in an elliptical shape on an oily surface. Cut the ellipse from the middle with a sharp knife.
Apply water by your finger on the straight line of the half ellipse and pull back the edges, seal them up. Now you will have a cone. Fill this cone with the mawa filling.
Now make the backbone of the samosa so that it can stand on its back. Again apply water around the circle of the cone. Now pull back and fold the dough a bit, just opposite to the joining line of the cone and then join it to the counter side to seal the samosa. In this way prepare all your samosas.
Now heat sufficient amount of oil in a frying pan over low-medium heat and fry the samosas till golden brown.
Remove them with a slotted spoon and transfer to paper towel to soak the excess oil. Let them cool and reach to the room temperature.
Making sugar syrup :
To make sugar syrup, take sugar and water in a medium size pan and heat over medium-high flame. As all the sugar dissolves and syrup starts boiling, let it simmer for 10 minutes or until attains two-thread consistency.
Remove the syrup from gas and dip cold samosas into it. Let them soak the sugar syrup for 1.5 – 2 hours.
Serve after 1 hour to have a sugar coating at the surface of Khirer Singara.