at-Taiyebaat - Recipes
 
 
 
 
 
 
 

Maawa  Samosa popularly known as "Lanka Dhaan" is a deep fried sweet dish with a sweet milk – based filling .Or we can say it’s a sweet samosa stuffed with maawa and dryfruits, which can also be stored for a longer time.

 
  Ingredients:
 

For the Dough:

 

All purpose Flour (maida) – 150 gm
Ghee - 4 tbs
Lukewarm water as per requirement

   
 

For the Stuffing:

 

Ghee  -  25 gm
Sooji (Semolina)  -  25 gm (ravo)
Maawa (khoya)  -  250 gm
Shredded coconut  -  100 gm (chinelu Koparu)
Chironji  - 25 gm (Charoli)
Cashew nuts (sliced) -  25 gm (Kaju ni katran)
Almond  (sliced) –  25 gm (Badaam ni katran)
Poppy seeds  -  15 gm (khaskhas)
Cardamom powder -  15 gm (Elaichi)
Milk  -  200 ml
Sugar in powdered form – 200 gm

 

 

  Method:
 

Dough:

 

Mix flour and ghee properly, and add water little at a time and mix to form a soft and pliable dough. Cover and set the dough aside for at least 15 minutes.

   
 

Stuffing:

 

In a heavy bottom pan , melt ghee. Now add sooji (semolina) and roast it on a medium – low flame. Stir for few minutes. Now add maawa, stir well and cook till it turns slightly brown. Add all dry fruits except sugar and cardamom powder. Remove from heat. After sometime add cardamom powder and powdered sugar, mix and keep aside.

 
  • Divide the dough into 4 – 6 portions . Take one portion and roll out till 1-2mm thick, make them around 6cm in diameter, you can even make a bit bigger.
  • Add little milk accordingly to the mixture of filling.
 
at-Taiyebaat - Recipe - Maawa Samosa - Lanka Dhaan at-Taiyebaat - Recipe - Maawa Samosa - Lanka Dhaan
   
 
  • Next, place 1-2 tbs of filling in the side of each circle and fold it into a semi circle. Seal the edges properly so that it doesn’t open up during frying. Pinch and fold with your fingers to make ornate edges.
  • Prepare the remaining samosas in the same manner, till all the dough and stuffing is used up.
 
at-Taiyebaat - Recipe - Maawa Samosa - Lanka Dhaan at-Taiyebaat - Recipe - Maawa Samosa - Lanka Dhaan
at-Taiyebaat - Recipe - Maawa Samosa - Lanka Dhaan at-Taiyebaat - Recipe - Maawa Samosa - Lanka Dhaan at-Taiyebaat - Recipe - Maawa Samosa - Lanka Dhaan
at-Taiyebaat - Recipe - Maawa Samosa - Lanka Dhaan at-Taiyebaat - Recipe - Maawa Samosa - Lanka Dhaan
   
 
  • Heat the oil in the frying pan, on low medium heat. Deep fry the samosas until light golden brown. Flip the samosas at regular intervals so that they are fried properly from both sides. Don’t fry on high heat or else they will be soft and not soft.
  • Remove on tissue to absorb extra oil.
  • Serve hot… If you want it for later consumption, store it in an air tight container in the refrigerator.      
 
at-Taiyebaat - Recipe - Maawa Samosa - Lanka Dhaan at-Taiyebaat - Recipe - Maawa Samosa - Lanka Dhaan
at-Taiyebaat - Recipe - Maawa Samosa - Lanka Dhaan at-Taiyebaat - Recipe - Maawa Samosa - Lanka Dhaan
   
 
 
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