🥟 Mawa Samosa: Transforming the Punjabi Snack into a Rich Festive Treat
Ingredients
For the dough:
- All-purpose flour (maida) – 2 cups
- Ghee – 4 tbsp (or unsalted butter)
- Salt – a pinch
- Water – as needed
For the filling:
- Mawa/Khoya – 1 cup (crumbled)
- Powdered sugar – ½ cup
- Chopped dry fruits – ¼ cup (almonds, cashews, pistachios)
- Cardamom powder – ½ tsp
- Saffron strands – a few (optional)
For frying & garnish:
- Oil or ghee – for deep frying
- Sugar syrup – 1 cup sugar + ½ cup water (optional for coating)
Method
1. Prepare the Dough:
- In a mixing bowl, combine maida, ghee, and salt.
- Rub with fingers until the mixture resembles breadcrumbs.
- Add water little by little and knead into a smooth, firm dough.
- Cover with a damp cloth and rest for 20 minutes.
2. Make the Filling:
- Heat a pan on low flame, add crumbled mawa, and stir until soft (2–3 minutes).
- Switch off the flame, add powdered sugar, cardamom powder, saffron, and chopped dry fruits.
- Mix well and let it cool completely.
3. Shape the Samosas:
- Divide the dough into small lemon-sized balls and roll each into an oval shape.
- Cut in half, make a cone by sealing the edge with water.
- Fill the cone with the mawa mixture, then seal the top.
4. Fry:
- Heat oil/ghee on medium-low flame.
- Fry samosas until golden brown and crisp.
5. Optional Sugar Syrup Coating:
- Boil sugar and water until it forms a sticky syrup.
- Dip the fried samosas in syrup for 1–2 minutes for a glazed look.
6. Serve:
- Garnish with chopped pistachios or edible silver leaf for a festive touch.
- Serve warm or store in an airtight container for up to 4 days.
