Name: Sweet Samosas from leftover sweets recipe by Archana Bhargava at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 cup maida; 1/2 tbsp ghee; Water as required to knead the dough; Pinch of salt; For the stuffing; 2 mixed dry nuts laddoos; 4 - 5 kaju katli; Ingredients for sugar syrup; 1 cup sugar; 1/2 cup water; 10 - 12 saffron strands; For garnishing; Some finely chopped pistachios; Sliver leaves; Oil for deep frying

Ingredients Serving: 4

1/2 cup maida
1/2 tbsp ghee
Water as required to knead the dough
Pinch of salt
For the stuffing
2 mixed dry nuts laddoos
4 - 5 kaju katli
Ingredients for sugar syrup
1 cup sugar
1/2 cup water
10 - 12 saffron strands
For garnishing
Some finely chopped pistachios
Sliver leaves
Oil for deep frying

Instructions

Put the dough ingredients at one place
In a mixing bowl combined together maida , ghee and salt
Mix them nicely until becomes crumbly
It should be like this , if you hold some portion tight in your fist it should come together
Then by adding water little by little knead a medium tight dough , it should neither be too soft nor too tight
It should be like this
Cover and keep for 15 minutes to rest
In the meantime make the stuffing , take kaju katlis and dry nuts laddoos
Mix them well with your fingers
Make equal sized balls from the dough , it should be medium in size
Start rolling out the ball into a medium thin roti
Cut the roti into two portions , a semi circle shape
Apply water on the straight portion and fold it like a cone
Fill the stuffing nicely in the cone
Apply water on the edges and seal it properly by pressing it with your fingers
In this way prepare all the samosas
Heat oil for deep frying , first on high flame , then make it slow , then slide the ready samosas in the hot oil
Fry them , by turning them at regular intervals , until becomes light brown and crispy
When done take them out in an absorbant paper
Fry 2 - 3 samosas at one time
Now in a patila make sugar syrup by boiling 1 cup of sugar with half cup of water along with saffron strands , until becomes one and a half string consistency
Let the syrup cool down a little , it should be warm
Dip the ready samosas in the warm syrup , let it remain for 2 minutes , then take them out and arrange them in a serving platter , garnish with chopped pistachios and silver leaves
About 8 pieces of samosas were made with this much of quantity

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