Sweet Samosa Recipe – Quick Meetha Samosa Recipe – Dry Mini Samosa

    sweet samosa

    Sweet Samosa recipes – Quick Meetha Samosa Recipe – Dry Mini Samosa

    Sweet mini samosa are super and a great snack recipe for any special occasion or party or evening tea. Who would not love to munch on some crusty, tasty snack while there’s a downpour outside? Monsoon is the time for some real lip smacking and delectable snacks and today we bring you all a delicious and super sumptuous sweet samosa recipe. This will surely be another add-on to your monsoon cravings.

    In fact, you can enjoy these little sweet samosas anytime of the day you want. Treat your sweet tooth with a new dessert and delight everyday by just following this simple recipe of sweet chana dal samosas with step-by-step instructions. Enjoy!

    Directions

    Getting ready:

    Take chana dal in a pressure cooker, followed by ½ cup water and let it simmer until it whistles once. After one whistle reduce the flame and let it simmer for 1 to 2 more minutes.

    sweet samosa

    Make 8 to 10 pieces from each almond and cashew. Peel and powder the cardamom.

    sweet samosaMaking:

    Combine refined flour and ghee together in a mixing bowl. Knead stiff and tight dough same as required for making pooris with adding water in little portions.

    sweet samosa

    Cover and keep the dough aside for 20 minutes to rest.

    sweet samosa

    Meanwhile let us prepare stuffing for the samosas. For this check if the dal is cooked thoroughly and then drain out excess water from it. Transfer the dal to another bowl and grind it coarsely.

    sweet samosa

    Now preheat a pan with 1 tbsp ghee and place the ground dal to it. Stir and roast the dal until it gets little brown and fragrant.

    sweet samosa

    When you see ghee has started separating from the dal and see a little change in color, turn off the flame immediately. Let the dal cool down a little. Then add chopped dry fruits and powdered sugar to it, followed by raisins and green cardamom powder. Mix everything really well. 10. Stuffing is now ready, transfer it to another bowl.

    chana dal samosa

    Now divide dough into small lumps as we are making mini samosas. Roll the dough ball like this giving it an oval shape. Likewise prepare all dough balls.

    sweet samosa

    Roll one dough ball at a time and into 3 inch diameter poori. Make sure you roll it out too thin nor too thick.

    sweet samosa

    After this divide the rolled poori into two equal halves. Now take one part and spread some water on half part.

    sweet samosa

    Roll and paste the other part with this part like this giving it a shape of cone.

    Now place ½ or 0.75 tsp stuffing inside the prepared cone.

    sweet samosa
    Spread some more water all around the edges and give a plate or fold like this. Paste the edges together like this. Samosa is ready. Place the samosas in erect position like this on a plate so that its shape remains intact. Likewise prepare all samosas.

    Heat some ghee in a wok on low flame. When the ghee is medium hot drop the samosas in to it and fry until they turn golden brown in color from all sides. sweet samosa

    Keep the flame medium-low. Place as many samosas as possible at once in the wok. Keep flipping the sides of samosas. Samosas have turned golden brown in color; take them out in a plate. Likewise fry all samosas. Mouth watering, delectable and crispy sweet chana dal stuff samosas are ready. With this much dough 20 samosas are ready.

    Serving:

    Serve these sweet chana dal samosas with any Indian dip or chutney or have them as it is. When the sweet chana dal samosas cool down completely, store them in any air tight container an relish eating for up to 10 to 12 days.

    Suggestions:

    If you wish to make the samosas sweeter then you can coat these samosas with sugar syrup. We need a two thread consistency of sugar syrup for coating the samosas.

    Sweet Samosa recipes - Quick Meetha Samosa Recipe sweet samosa
    Author: 
    Recipe type: Snacks
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Refined flour – 2 cups (250 grams)
    • Chana lentil – ½ cup (soaked)
    • Powdered sugar – ½ cup
    • Melted ghee – ¼ cup
    • Cashews – 2 tbsp
    • Raisins – 2 tbsp
    • Almonds – 8-10
    • Green cardamom – 5
    • Ghee – for frying
    Instructions
    1. Take chana dal in a pressure cooker, followed by ½ cup water and let it simmer until it whistles once. After one whistle reduce the flame and let it simmer for 1 to 2 more minutes.
    2. Make 8 to 10 pieces from each almond and cashew. Peel and powder the cardamom.
    3. Combine refined flour and ghee together in a mixing bowl. Knead stiff and tight dough same as required for making pooris with adding water in little portions.
    4. Cover and keep the dough aside for 20 minutes to rest.
    5. Meanwhile let us prepare stuffing for the samosas. For this check if the dal is cooked thoroughly and then drain out excess water from it.
    6. Transfer the dal to another bowl and grind it coarsely.
    7. Now preheat a pan with 1 tbsp ghee and place the ground dal to it. Stir and roast the dal until it gets little brown and fragrant.
    8. When you see ghee has started separating from the dal and see a little change in color, turn off the flame immediately.
    9. Let the dal cool down a little. Then add chopped dry fruits and powdered sugar to it, followed by raisins and green cardamom powder. Mix everything really well. 10. Stuffing is now ready, transfer it to another bowl.
    10. Now divide dough into small lumps as we are making mini samosas. Roll the dough ball like this giving it an oval shape. Likewise prepare all dough balls.
    11. Roll one dough ball at a time and into 3 inch diameter poori. Make sure you roll it out too thin nor too thick.
    12. After this divide the rolled poori into two equal halves. Now take one part and spread some water on half part.
    13. Roll and paste the other part with this part like this giving it a shape of cone.
    14. Now place ½ or 0.75 tsp stuffing inside the prepared cone.
    15. Spread some more water all around the edges and give a plate or fold like this. Paste the edges together like this. Samosa is ready.
    16. Place the samosas in erect position like this on a plate so that its shape remains intact. Likewise prepare all samosas.
    17. Heat some ghee in a wok on low flame. When the ghee is medium hot drop the samosas in to it and fry until they turn golden brown in color from all sides. 19. Keep the flame medium-low. Place as many samosas as possible at once in the wok. Keep flipping the sides of samosas.
    18. Samosas have turned golden brown in color; take them out in a plate. Likewise fry all samosas.
    19. Mouth watering, delectable and crispy sweet chana dal stuff samosas are ready. With this much dough 20 samosas are ready.
    20. Serve these sweet chana dal samosas with any Indian dip or chutney or have them as it is. When the sweet chana dal samosas cool down completely, store them in any air tight container an relish eating for up to 10 to 12 days.

     

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    • Show Comments (12)

    • ravi kalra

      Sweet samosa is an amazing way to give a new twist to the age old spicy samosas. This is why mam I’m your follower. Can I use refined oil instead of ghee for frying these delicious and unique chana dal sweet samosa.

      • Nisha Madhulika

        Yes, you can.

    • rani

      Nisha mam, I follow all your recipes and make them at home for my family. I want to know that can I soak and grind chana lentils for making chana stuffed meetha samosa?

      • Nisha Madhulika

        No, it will taste raw.

    • jwala

      You are great chef mam. Hats off to you! Can I fill these sweet samosas with the stuffing of any other lentil?

      • Nisha Madhulika

        Chana dal stuffing tastes delicious but if you want to stuff it with any other lentil then you can.

    • diljeet

      I made this delicious and innovative sweet mini samosa. Everything went well but my samosas turned out chewy in between and crispy at the edges. What can I do so that it doesn’t happens next time?

      • Nisha Madhulika

        Roll the poori thin in the centre and little thick at the edges.

    • wasim

      Mam, I made mini samosa yesterday for evening snack. Stuffing was taste but the samosa where not at all crispy. What can I do to fix it?

      • Nisha Madhulika

        Roll out thin poori and fry them at apt temperature.

    • mariam

      Hello, how are you nisha mam? I love eating samosas. Thanks for sharing this sweet version of samosa with us. Can I fill sweet potatoes for making sweet mini samosas?

      • Nisha Madhulika

        Yes, you can.

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