Khoya Samosa
Khoya Samosa is a rich and indulgent North Indian sweet made by stuffing crisp pastry with a mixture of khoya (milk solids), sugar, and nuts, then deep-frying until golden. It is a popular festive treat and dessert snack, offering a perfect balance of crunch and sweetness.
Ingredients
- Refined flour – 400 gms
- Salt – a pinch
- Cardamom Powder – 1 tsp
- Pistachio (chopped) – handful
- Rose water – dew drops
- Clarified Butter (desi ghee) – 100gms
- Khoya – 250 gms
- Fennel seeds – 2 tsp
- Dried apricots(chopped) – 4 tbsp
- Icing sugar – for dusting
Instructions
- In a bowl rub together refined flour, desi ghee and pinch of salt till it becomes crumbly. Now pour in about ¾ cup of water and make into stiff dough. Allow it to rest for 10 minutes. In the meantime, heat a pan and add the khoya, fennel seeds, cardamom powder, chopped pistachio and chopped apricots.
- Cook on low heat for approx. 3-4 minutes so that khoya melts and mixes with the ingredients. Turn off the heat, add rose water & Kewra water and remove to a plate and cool completely. Now take the dough and divide into two. Roll out both separately, 2mm thin. Cut into 1 ½ inch x 1 ½ squares out of the entire dough.
- Place khoya stuffing in the center of the square. Apply water on the edges of the dough and cover with another square on top. Press sides using a fork to shape it into a ravioli. Repeat till all the dough and stuffing is used. Heat an oven to 180c.
- Place the ravioli samosa on to a grill and bake till golden brown, approx. 15 mins. Remove and dust the samosa with icing sugar, serve hot or cold.
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