Ingredients with Measurements:
- 1 cup khoya (mawa)
- 1/2 cup powdered sugar
- 1/4 cup chopped dry fruits (almonds, cashews, pistachios)
- 1/2 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1/2 tsp rose water
- 12 samosa sheets
- 1/4 cup all-purpose flour
- Oil for frying
Special equipment needed:
- Deep frying pan
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. In a mixing bowl, crumble the khoya and add powdered sugar, chopped dry fruits, cardamom powder, nutmeg powder, and rose water. Mix well to form a smooth mixture.
2. Take a samosa sheet and cut it into two equal halves. Take one half and fold it into a cone shape, sealing the edges with all-purpose flour paste.
3. Fill the cone with 1 tablespoon of the khoya mixture and seal the top with all-purpose flour paste.
4. Repeat the process with the remaining samosa sheets and khoya mixture.
5. Heat oil in a deep frying pan over medium heat.
6. Once the oil is hot, gently slide the samosas into the oil and fry until golden brown and crispy.
7. Remove the samosas from the oil and place them on a paper towel to remove excess oil.
8. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 24 samosas
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 17g
Protein: 3g
Substitutions for ingredients:
- Khoya can be substituted with ricotta cheese or milk powder.
- Dry fruits can be substituted with raisins or dried cranberries.
Variations:
- Add a pinch of saffron to the khoya mixture for a richer flavor.
- Instead of samosa sheets, use puff pastry sheets to make puff pastry khirmohan samosas.
Tips and tricks:
- Make sure the oil is hot enough before frying the samosas to ensure they cook evenly and become crispy.
- Seal the edges of the samosas well to prevent the filling from leaking out during frying.
Storage instructions:
Store the leftover samosas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the samosas in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the samosas on a platter with a sprinkle of powdered sugar and chopped dry fruits on top.
Garnishes:
Garnish the samosas with a drizzle of honey or syrup for added sweetness.
Pairings:
Serve the samosas with a cup of hot chai or coffee for a perfect tea-time snack.
Suggested side dishes:
Serve the samosas with a side of fresh fruit or a salad for a balanced meal.
Troubleshooting advice:
- If the samosas are not crispy, the oil may not be hot enough. Increase the heat and fry for a few more minutes.
- If the samosas are too oily, drain them on a paper towel to remove excess oil.
Food safety advice:
- Make sure the khoya mixture is cooked well before filling the samosas to prevent any food-borne illnesses.
- Use fresh oil for frying to prevent any contamination.
Food history:
Khirmohan samosas are a popular sweet snack in India, especially during festivals and celebrations.
Flavor profiles:
Khirmohan samosas are sweet and rich in flavor, with a hint of cardamom and nutmeg.
Serving suggestions:
Serve the samosas as a dessert or a sweet snack.
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Region: Indian