Sweet Samosa Recipe is a traditional Indian dessert known for its crispy outer shell and a flavorful sweet filling. It is also known as Meetha Samosa. Popularly made during festivals and special occasions, this Indian sweet samosa recipe brings together classic taste and festive charm in every bite.
I followed traditional sweet samosa recipe to prepare these mini samosas stuffed with rich mawa and crunchy nuts. In Bengal, the mawa samosa is called as Kheer er Singara.
Sweet samosas are a perfect treat for Holi or Diwali because they’re festive, indulgent, and can be shared with friends and family.
Both Holi and Diwali are vibrant and joyous occasions that bring people together, and sweet samosas, with their crispy golden exterior and delicious, sweet filling, make an excellent addition to these festive tables.
During Holi, they pair beautifully with a colourful spread of traditional sweets like Bengali Payesh and coconut-based Chinir Narkel Naru offering a rich, indulgent bite between celebrations.
On Diwali, sweet samosas sit perfectly alongside festive favorites such as Bengali Misti Goja and Chanar Murki.
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Sweet Mawa Samosa Ingredients
Flour: All-purpose flour (maida) is typically used for the outer crust of the sweet samosa.
Dairy Products: Milk, khoya (milk solids), and ghee are primarily used in this recipe. I have used full fat milk and good quality khoya to prepare the filling. Ghee is often used to make the dough, adding richness and crispness.
Sugar: The main sweetener used in the filling. It can be adjusted based on personal taste.
Oil: Vegetable oil or ghee is commonly used to deep fry the samosas, giving them a golden, crispy exterior. I have used vegetable oil for deep frying. A little bit of oil or ghee is mixed into the dough to enhance crispiness.
Others: Cashew and raisins are often added to the sweet filling to enhance the texture and flavor. The cashews add a nice crunch, and raisins provide a natural sweetness and chewiness.
How to Make Sweet Samosa
Here’s a detailed but simple recipe for making Sweet Samosas that’s absolutely worth trying! There are multiple stages involved in making this sweet dish and here is the best sweet samosa recipe described in stages.
Preparation of Dough
At first, take the flour and ghee in a mixing bowl and rub the ghee into the flour using your fingertips until the mixture resembles breadcrumbs. Next, gradually add cold water to the flour mixture, a little at a time, mixing and kneading gently as you go.
Continue kneading the dough for 8-10 minutes until it becomes firm yet smooth. Once kneaded, cover the dough with a damp cloth and let it rest for about 30 minutes.
Preparation of Sweet Filling
Pour the milk into a heavy-bottomed pan and place it over medium heat. Allow the milk to gradually heat up, stirring occasionally to prevent it from sticking to the bottom. Once the milk has reduced to about one-third of its original volume, add the grated khoya and mix well, stirring intermittently.
In the meantime, heat ghee in another pan and sauté the cashew nuts and raisins until they turn golden brown. Once done, set them aside.
When the khoya-milk mixture has thickened and most of the moisture has evaporated, add the sugar and stir until it dissolves completely. Once the sugar has fully dissolved, incorporate the sautéed cashews and raisins into the mixture.
Finally, allow the khoya-milk mixture to cook further until the moisture content is almost gone. Once the filling has thickened, remove the pan from the heat and let it cool before using it to fill your sweet samosas.
Making of Sugar Syrup
Take sugar and water in a pan, and allow the sugar to dissolve. Next, heat the sugar-water mixture while stirring continuously until it reaches a one-thread consistency. Once it has reached this stage, turn off the heat and set it aside.
Shaping of Sweet Samosa
First, divide the dough into small balls and roll each one into a thin oval or circle. Then, cut the rolled dough in half to create two semi-circles. Take one semi-circle and fold it into a cone shape, sealing the edges with a little water.
Next, fill the cone with the prepared sweet filling and seal the open edge, making sure the samosa is properly sealed to prevent the filling from spilling out.
If you are making smaller-size samosas, they are often referred to as mini samosas or mini samosa snacks. These bite-sized treats are convenient to serve and loved by all ages.
Frying of Samosas & Dipping in Sugar Syrup
Afterward, heat oil in a wok over medium heat. Gently drop the samosas into the hot oil and fry them in batches until they become golden brown and crispy. Once done, remove them from the oil and immediately transfer the fried samosas to the sugar syrup. Allow them to soak for about 20-30 minutes, and they will be ready to serve.
Sweet Samosa Filling Ideas
Here are some delightful, sweet samosa filling ideas that you can experiment with for different flavors and textures:
- Coconut and Jaggery Filling: This filling has a rich, caramelized flavor from the jaggery and a sweet, nutty crunch from the coconut and nuts. Check this page for details.
- Chocolate and Hazelnut Filling: You will love this decadent, indulgent filling with a perfect balance of sweetness from the chocolate and crunch from the hazelnuts.
- Semolina and Nuts Filling: These sweet samosas are often stuffed with a flavorful mixture of semolina (also known as suji) and chopped nuts, giving them a crunchy and satisfying texture, combined with sweetness.
- Apart from the above filling ideas, you can also use seasonal fruits such as apples, pears, or mangoes with sugar and spices for stuffing.
Storage
If you plan to consume the samosas within 1-2 days, you can store them in an airtight container at room temperature. Make sure the samosas are completely cooled before storing them.
For longer shelf life (up to a week), refrigerate the mawa samosas. For lunger duration storage, place the completely cooled samosas in an airtight container or ziplock bag and refrigerate. Reheat them in an oven or air fryer before serving to restore their crispiness.
Top tips
- Knead a firm yet smooth dough. A soft dough can make the samosa shells too delicate and prone to breaking.
- Let the dough rest for at least 30 minutes under a damp cloth. This helps gluten to relax, making it easier to roll out and shape.
- Before stuffing, ensure the mawa (milk solids) filling is completely cool. Warm filling can make the dough soggy and difficult to seal.
- Fill them just enough to maintain a good balance between pastry and filling. Too much filling can cause the samosa to break or spill out during frying.
- Fry the samosas on medium heat, not high heat. High heat can make the outer crust burn while leaving the inside raw. Medium heat ensures that the samosas cook evenly, crisping up without burning.
- Avoid overcrowding the pan to maintain the oil temperature and achieve even frying.
- Always use fresh khoya for better result.
FAQ
Yes, baking sweet samosas is a healthier option. Brush them lightly with ghee or oil and bake them in a preheated oven at 350°F (175°C) for about 20-25 minutes or until golden brown. This will give you a crisp, slightly less oily result. You can also air fry them.
Absolutely. Samosa strips are versatile and can be used for both savory and sweet samosas. When filled with sweet ingredients like mawa, dry fruits, or chocolate, they produce crisp, delicious, sweet samosas with minimal preparation time.
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Sweet Samosa | Mawa Samosa | Kheer er Singara
Materials
Shell of Samosa
- 2 cups All-purpose flour
- 2 tablespoon Ghee
- Water as required
Filling of Samosa
- 100 gms Khoya (Mawa)
- ½ liter Milk
- 8-10 nos Cashew Nuts chopped
- 8-10 nos Raisins
- 1 teaspoon Ghee
- 3-4 tablespoons Sugar
Sugar Syrup
- ½ cup Sugar
- ½ cup Water
Instructions
Kneading Dough (Making of Outer Shell)
- Take flour and ghee in a mixing bowl and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
- Slowly add cold water to the flour mixture, a little at a time. Mix and knead the dough gently.
- Knead the dough for 8-10 minutes until it becomes firm but smooth.
- Cover the dough with a damp cloth and let it rest for about 30 minutes.
Making of Filling
- Take milk in a heavy bottom pan and place the pan over medium heat.
- Allow the milk to gradually heat up. Stir occasionally to ensure it doesn’t stick to the bottom.
- Once the milk is reduced to almost ⅓, add the grated khoya and combine well. Keep stirring in between.
- Meanwhile, heat ghee in a pan and sauté cashew nuts and raisins. Once done, keep them aside.
- When the khoya-milk mixture has almost dried up, add the sugar and allow to dissolve.
- Once sugar dissolves completely, add sautéed nuts and raisins.
- After drying the moisture content in the khoya-milk mixture, turn off the heat and allow to cool the filling of sweet samosa.
Making of Sugar Syrup
- Take sugar and water in a pan and allow to dissolve the sugar.
- Now heat the sugar-water mixture and keep stirring continuously until it becomes one-thread consistency.
- After that, switch off heat and set aside.
Making of Sweet Samosa
- Divide the dough into small balls and roll each one into a thin oval or circle.
- Cut the rolled dough in half to form two semi-circles.
- Take one semi-circle, fold it into a cone shape, and seal the edges using a little water.
- Fill the cone with the prepared sweet filling and seal the open edge, ensuring the samosa is well sealed to prevent the filling from spilling out.
- Now heat oil in a wok over medium heat.
- Gently drop the samosas into the hot oil and fry them in batches until they turn golden brown and crispy.
- Remove them from oil and immediately transfer the fried samosas to the sugar syrup.
- Allow them to soak for 20-30 minutes and they are ready to serve.
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