Mango Samosa / Aam Samose

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Did you ever thought of making Samosas filled with your favourite fruit; and Mango is my favourite among all.

This Samosa is a dessert version.

This Samosa will make your tummy dance and will refresh your taste bud.  

Make it as an evening snack or on any special occasion.

Let’s see, how to make it.

About the Recipe

 These Samosas are made by cooking Mango pulp with heaps of ghee and dry fruits along with desiccated coconut until they come together to make a delightful stuffing.

It is an easy sweet dish that is apt to make for any occasion or whenever you want to pamper your mood.

This is a great recipe when you want to make something different and surprise your family or loved ones.

Ingredients

Mango– Mango is a sweet, refreshing add-on in this dessert. This is a completely different dessert and tastes amazingly beautiful. See that the Mangoes are properly riped and sweet. I don’t feel the need of adding sugar in it, due to the natural sweetening of Mangos.

Desiccated Coconut– Coconut is a versatile fruit. It enhances the taste of any dessert, on adding it.

Cardamom Powder– This gives a slight hint of flavour, which I personally like a lot. You can use saffron in it if you want Kesar flavour.

Sugar Syrup– This is a completely optional step. Generally, I don’t use it, but to show you all the complete recipe, I added it this time. You can adjust the amount of sugar, according to your taste.

Dry Fruits– I have used cashews, cardamoms, and raisins, you can also add in some pistachios also.

Step by Step Recipe

For Stuffing

Heat oil in a Pan.

Fry cashew nuts, almonds, and raisins for a few seconds.

Add desiccated coconut in the pan and fry for 4-5 minutes until the raw smell goes off.

Add the mango pulp to the pan and fry them until the mixture comes together.

Add fried rawa and let it cook in mango mixture for 8-10 minutes.

Add cardamom powder and turn off the flame.

Leave the mixture to cool down.

For Dough

In a large bowl, add a cup of All-Purpose flour, a tbsp of Semolina, and a tbsp of ghee. Mix well with the palm until breadcrumbs like textures appear.

Add water accordingly to make a semi-soft dough. Cover the dough with a damp cloth and keep it aside for 30 minutes.

For Making mini Samosa

Divide the dough into small balls.

Roll the balls into an oval shape and cut into half.

Take one part and apply water on the straight side. I usually mix some flour with water so that it forms a nice glue.

Now bring the two ends of the straight edge together and pinch them to form a cone. Pinch the pointed ends to make it a perfect cone shape.

Fill the samosa with the mango filling, around 1 to 2 teaspoons. Don’t overfill the samosa. Now again apply water all around the circumference of the cone as to seal it.

Pinch the opposite side. Now pinch the edges and seal the samosa.

Your dessert Samosa is ready.

Repeat the process with the remaining dough.

Deep-Frying the Samosas

For frying Samosas, heat 2 cups of Desi Ghee in a Kadhai. When the oil is hot enough, pour the Samosas and fry them on medium-low flame. Take the Samosas out in a Bowl.

Dipping in Syrup

Drizzle the sugar syrup over the Samosas. And leave it for around half an hour.

With time, the Samosas will soak the syrup and will be ready to eat. Enjoy!!

Mango Samosa

Mango Samosa is a delightful Indian dessert which is served during Festivals, on auspicious Occasions and even as an Evening Snack.
Course Dessert
Cuisine Indian
Keyword DESSERT SAMOSA, MANGO RECIPES, MANGO SAMOSA, SWEET SAMOSA
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Author Pooja Mahto

Ingredients

For stuffing

  • 1 tbsp Ghee
  • 1 tbsp Chopped Dryfruit Nuts
  • 1 cup Mango Pulp
  • 1 cup Coconut; Dessicated
  • 1 tbsp Rawa
  • 1 tsp Cardamom Powder

For Dough

  • 1 cup All-Purpose Flour
  • 1 tbsp Semolina/ Rawa
  • 1 tbsp Ghee
  • as per required Water

Sugar Syrup

  • 1 cup Sugar
  • 2/3 cup Water
  • 6-7 Saffron strands(opt)

Frying Samosas

  • 2 cups Desi Ghee

Instructions

For Stuffing

  • Heat oil in a Pan.
  • Fry cashew nuts, almonds, and raisins for a few seconds.
  • Add desiccated coconut in the pan and fry for 4-5 minutes until the raw smell goes off.
  • Add the mango pulp to the pan and fry them until the mixture comes together.
  • Add fried rawa and let it cook in mango mixture for 8-10 minutes.
  • Add cardamom powder and turn off the flame.
  • Leave the mixture to cool down.

For the dough

  • In a large bowl, add a cup of All-Purpose flour, a tbsp of Semolina, and a tbsp of ghee. Mix well with the palm until breadcrumbs like textures appear.
  • Add water accordingly to make a semi-soft dough.
  • Cover the dough with a damp cloth and keep it aside for 30 minutes.

For Making Mini Samosas

  • Divide the dough into small balls.
  • Roll the balls into an oval shape and cut into half.
  • Take one part and apply water on the straight side. I usually mix some flour with water so that it forms a perfect glue to seal the Samosas.
  • Now bring the two ends of the straight edge together and pinch them to form a cone. Pinch the pointed ends to make it a perfect cone shape.
  • Fill the samosa with the mango filling, around 1 to 2 teaspoons. Don’t overfill the samosa.
  • Now again apply water all around the circumference of the cone as to seal it. Pinch the opposite side.
  • Now pinch the edges and seal the samosa.
  • Your dessert Samosa is ready. Repeat the process with the remaining dough.

Frying the Samosas

  • For frying Samosas, heat 2 cups of Desi Ghee in a Kadhai.
  • When the oil is hot enough, pour the Samosas and fry them on medium-low flame.
  • Don't overcrowd the Samosas.
  • Fry the Samosa until golden brown. Fry evenly from both sides.
  • Take the Samosas out in a Bowl.

Dipping in Syrup

  • Drizzle the sugar syrup over the Samosas. And leave it for around half an hour. With time, the Samosas will soak the syrup and will be ready to eat. Enjoy!!

Notes

You can avoid dipping the Samosas in Sugar Syrup. Instead of Sugar Syrup, you can add sugar in the Mango filling directly. But, add the sugar when the filling gets cooled down. Because the melting of sugar can change the texture of the filling.

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