Khova Samosa Recipe – Pistachio & Coconut Filled Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Khova Samosa Recipe – Pistachio & Coconut Filled Indian Sweet

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Khova Samosas. These aren’t your savory, potato-filled samosas. Oh no! These are sweet, flaky pockets of deliciousness bursting with a rich, nutty, and subtly spiced filling. I first made these for Diwali a few years ago, and they were a huge hit. Get ready to impress everyone with this delightful treat!

Why You’ll Love This Recipe

These Khova Samosas are a little bit special. They’re a delightful change from the usual Indian sweets, offering a unique texture and flavor profile. The crispy, layered pastry gives way to a soft, melt-in-your-mouth filling. Plus, the delicate aroma of cardamom and saffron is simply heavenly. They’re perfect for festivals, special occasions, or just a sweet treat with your evening chai.

Ingredients

Here’s what you’ll need to create these little gems:

• 1 teaspoon ghee
• 2 tablespoons cashews, chopped
• 2 tablespoons pistachios, chopped
• 2 tablespoons fresh grated coconut
• ¼ cup sugar
• ¼ teaspoon cardamom powder
• ⅛ teaspoon salt
• 200 grams unsweetened Khova / Mawa
• 1 pinch saffron
• ½ cup water
• ½ cup sugar (for syrup)
• 2 teaspoons Maida (for gum)
• 12 samosa patti sheets
• Idhayam Mantra groundnut oil (for frying)
• Skinned pistachios (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Khova/Mawa: This is the star of the show! Use a good quality, fresh Khova. It should be soft and slightly grainy, not dry or crumbly. You can usually find it at Indian grocery stores.
• Saffron: A little goes a long way! I like to source mine from Kashmir for the best color and aroma, but any good quality saffron will do.
• Oil: I always use Idhayam Mantra groundnut oil for frying Indian sweets. It has a high smoke point and imparts a lovely flavor. You can use other neutral oils, but I find this one gives the best results.
• Samosa Patti Sheets: These are the pre-made pastry sheets. Look for ones that are thin and crisp. I usually get mine from the same Indian grocery store as the Khova.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare filling: Heat the ghee in a pan over medium heat. Roast the chopped cashews until they turn golden brown. Add the pistachios and roast for another minute. Now, add the grated coconut, sugar, cardamom powder, and a tiny pinch of salt. Mix everything well and cook for 2-3 minutes until the sugar dissolves. Finally, crumble in the Khova/Mawa and mix until everything is well combined. Cook for another 2-3 minutes, then remove from heat and let it cool completely. I usually pop it in the fridge for about 30 minutes to firm up – makes it easier to work with!
2. Make sugar syrup: While the filling is cooling, let’s make the sugar syrup. Toast the saffron strands lightly (this releases their flavor!). In a separate saucepan, combine the water and sugar (use a 1:1 ratio). Add the toasted saffron and cardamom. Bring to a boil and simmer until you get a slightly syrupy consistency – it should coat the back of a spoon. Keep this warm.
3. Assemble samosas: This is where the fun begins! Take a samosa patti sheet. You’ll need a little “glue” to seal it – make a paste with 2 teaspoons of maida and a little water. Apply this paste along the edges of the sheet. Place a spoonful of the cooled Khova filling inside. Fold the sheet into a triangular shape, sealing the edges firmly with the maida paste. Repeat with the remaining sheets and filling.
4. Fry samosas: Heat the Idhayam Mantra groundnut oil in a deep frying pan over medium heat. Once the oil is hot enough (test with a tiny piece of patti – it should sizzle immediately), carefully add the samosas in batches. Fry until they turn golden brown and crispy – about 3-4 minutes per batch. Remove the samosas and drain them on paper towels. Immediately dip each samosa briefly into the warm sugar syrup, ensuring it’s coated evenly. Garnish with chopped pistachios and serve!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy samosas.
• Make sure the oil is hot enough before adding the samosas.
• The syrup should be warm, not boiling hot, when you dip the samosas.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: You can find plant-based Khova alternatives online or at some health food stores. They work beautifully in this recipe! My friend, Priya, swears by the one she gets from a local vegan bakery.
• Gluten-Free Adaptation: If you need a gluten-free option, look for gluten-free samosa patti sheets. They’re becoming more readily available.
• Spice Level: If you like a bit more spice, add a pinch of nutmeg or a tiny bit of ground cloves to the filling.
• Festival Adaptations: These are perfect for Diwali, Holi, or any festive occasion. You can even add a few drops of rose water to the syrup for a special touch during Holi!

Serving Suggestions

These Khova Samosas are best enjoyed warm, with a cup of masala chai. They also pair beautifully with a scoop of vanilla ice cream for an extra indulgent treat.

Storage Instructions

You can store leftover Khova Samosas in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What is Khova/Mawa and where can I find it? Khova, also known as Mawa, is a milk-solid cheese commonly used in Indian sweets. You can find it at most Indian grocery stores.
• Can I make the filling ahead of time? Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.
• What is the best way to seal the samosa patties? Using the maida paste is key! Make sure to apply it generously to the edges and press firmly to seal.
• What temperature should the oil be for frying? The oil should be hot enough that a tiny piece of patti sizzles immediately when dropped in.
• How do I know if the sugar syrup is at the right consistency? It should coat the back of a spoon – when you run your finger across the coated spoon, the coating should stick slightly.
• Can I air fry these samosas? While I haven’t personally tried it, you could try air frying them at 180°C (350°F) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but it’s a healthier option!

Enjoy making these delicious Khova Samosas! I hope they bring as much joy to your table as they do to mine. Happy cooking!