Mini Sweet Samosas

Ingredients

• 1/2 cup sugar
• 1/4 cup water
• 1 green cardamom
• a squeeze of lemon
• 1/2 teaspoon rose water
• 1/4 teaspoon orange blossom water (optional)
• 1 pinch saffron strands (crushed)
• 24 mini samosa sheets (Switz)
• 100 grams cream cheese ((6 cubes) )
• 24 almonds (1 for each samosa)
• 5 to 8 dates (chopped or use date paste)
• cooking oil (to fry)
• 1 tablespoon all-purpose flour (maida)
• 1 to 2 tablespoons water
• almonds (crushed)
• saffron strands (crushed)
• dried rose petals

Instructions

1. 1

   --- Prepare the syrup ---

2. 2

   make the syrup: First, prepare the sugar syrup by boiling the water and sugar with a dash of lime juice. Bring to a full boil on high, reduce the flame, let it simmer for 5 to 8 minutes and switch it off. Add flavour water as desired and keep it aside to cool. You can make this a day ahead and refrigerate it.

3. 3

   --- Have the samosa sheets ready to use ---

4. 4

   thaw: Remove the samosa sheets from the pack and keep them covered all time under a clean kitchen towel. If it is frozen sheets, make sure to thaw them as per pack instructions. Exposure to air will make them dry and brittle.

5. 5

   --- Keep the filling ingredients ready to use ---

6. 6

   prep ingredients: Keep a few cream cheese squares cut into 4 or 6 smaller cubes. As the cheese squares tend to get messy at room temperature, unwrap the squares and keep them in the fridge. Use as and when needed while wrapping. Chop the dates or divide the date paste into small bits so they are available readily to pick and stuff. You may use any kind of almonds or any other nuts.

7. 7

   --- Prepare the edible glue ---

8. 8

   make flour paste: Mix the flour and water without lumps into a paste that is not too thick or too runny.

9. 9

   --- Prepare the sweet mini samosas ---

10. 10

    stuff and wrap: Wrap the samosas stuffed with cream cheese, almond, and date paste. Seal the end using edible glue. Keep the wrapped mini samosas covered while you work with the rest. Refrigerate the batch until needed (you may freeze too). To freeze, place the wrapped mini samosas on a tray and freeze them open until frozen. Transfer to a box and store in the freezer. Use without thawing.

11. 11

    --- Shallow or deep fry the mini samosas ---

12. 12

    fry: Heat oil in a thick-bottomed pan enough to fry. Add as many mini samosas as the pan can hold comfortably and fry turning sides until browned evenly. Remove and transfer to a kitchen tissue.

13. 13

    --- Dunk in syrup and serve ---

14. 14

    dip in syrup: While the samosa is warm, dip them in the cooled sugar syrup. Transfer them onto the serving platter and drizzle more syrup. Garnish with rose petals, saffron strands or crushed almonds.

15. 15

    --- Serve ---

16. 16

    Serve and store: Serve warm or at room temperature. Refrigerate any leftovers and consume them within 3 to 5 days.