I love to experiment with sweets. If you read my blog, you will know that I have a huge collection of sweets compared to other dishes. Sweet samosa has been in my to do list for long. Had lot of pumpkin sitting in my fridge. So I thought of combining both to create this cuties. These are mini samosas. They look so cute and tastes delicious. The filling has pumpkin and pumpkin seeds mixed with ghee and cashew to give the perfect crunc. The samosa are dipped in sugar syrup and allowed to dry beefroe serving. Kid's will surely fall for it. Usually kids like anything which are small in size. So this will surely be a winner among kids. My daughter liked it very much.
For The Dough:
Baking Powder-a pinch
For The Filling:
For The Syrup:
1. Mix sugar and water and bring it to boil.
2. Boil the syrup until it reaches 1/2string consistency. (When taken between thumb and fore finger the syrup forms a thread and is cut midway when pulling the fingers apart. This is 1/2thread consistency)
3. Keep it aside.
4. Heat ghee for filling. Fry cashew till golden.
5. Add the grated pumpkin and cardamom powder. Saute till it changes colour and a nice aroma emanates.
6. Add sugar and mix well. When sugar melts and mixes well with pumpkin remove it from flame.
7. Dry roast pumpkin seeds until it pops. Add this to the pumpkin mixture. Mix well.
8. Mix all the ingredients for the dough. Add water little by little and prepare a firm dough. Knead it for 5 minutes. Apply a coat of ghee on the dough and let it rest for 5 minutes.
9. Divide the dough into 32 small portions. Roll each portion into a ball.
10. Keep it covered.
11. Roll each ball into a thin circle. Apply water along the circumference.
12. Keep little filling in the middle.
13. Bring half circle above the filling and press it to close. Close it neatly so that it does not come apart while frying.
14. Finish with all the balls. The filling will be enough for the dough balls.
15. While preparing the samosas, keep the prepared samosas covered with a cloth to avoid drying.
16. Heat oil. It should be medium hot. Fry all the samosas till golden brown.
17. Keep it in a plate until you fry all the samosas.
18. Add all the fried samosas to the syrup and mix it gently to evenly coat all the samosas with syrup. Let it be in the syrup for 2 minutes.
19. Remove the samosas on to a plate. Pour the remaining syrup on the samosas.
20. After 5 minutes, place the samosas on another plate and allow it to dry. It may feel sticky first bur after an hour or two, the stickiness will be gone. The samosas will have a nice shine due to the syrup.
21. Serve or store in an airtight jar.
|Roll into a small circle|
|Apply water along the circumference and keep filling in the centre|
|Fold it to make a half moon shape|
|Drying after dipping in syrup|
Sending this to
Labels: FLOUR, PUMPKIN, PUMPKIN SEEDS, SOUTH INDIAN DELICACIES, SWEETS