Khoya Samosa Recipe – Pistachio & Almond Filled Indian Pastries

Last Updated on 2 months by Neha Deshmukh

Khoya Samosa Recipe – Pistachio & Almond Filled Indian Pastries

Hello friends! If you’re anything like me, you love a good samosa. But have you ever tried a Khoya Samosa? These aren’t your everyday potato-filled treats. They’re delicate, sweet, and utterly addictive – perfect for festivals, special occasions, or just a little something special with your evening chai. I first made these for Diwali a few years ago, and they were a huge hit! Let’s get baking (or frying, rather!).

Why You’ll Love This Recipe

These Khoya Samosas are a delightful twist on a classic. The flaky pastry gives way to a rich, sweet filling of khoya, nuts, and a hint of saffron. They’re surprisingly easy to make, even if you’ve never worked with spring roll pastry before. Plus, the sugar syrup adds a beautiful glaze and extra sweetness that will have everyone reaching for more. Trust me, these disappear fast!

Ingredients

Here’s what you’ll need to create these little pockets of joy:

• 3 Spring roll pastry sheets
• 0.5 cup Khoya (mawa) – about 115g
• 8 Pistachios
• 4 Cashew nuts
• 4 Almonds
• 8 Raisins
• 0.5 cup Sugar – about 100g
• 9 Saffron strands
• 1 tablespoon Maida (all-purpose flour)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

• Khoya (Mawa): This is the star of the show! Khoya is essentially dried, evaporated milk solids. It gives the filling its creamy texture and rich flavor. If you can’t find khoya, you can substitute it with ricotta cheese (drained very well) or even a thick milk powder mixture.
• Spring Roll Pastry: You can usually find these in the frozen section of most supermarkets. They come in sheets, and you’ll need to thaw them before using. In some regions of India, you might find pre-made samosa pastry sheets, which work beautifully too!
• Saffron: A little saffron goes a long way! Use good quality saffron strands for the best color and flavor. Soak them in a tablespoon of warm milk for about 15-20 minutes before adding them to the sugar syrup to really release their beautiful hue.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, thaw your spring roll pastry sheets and khoya for about 30 minutes. This makes them much easier to work with.
2. While those are thawing, chop your pistachios, cashews, and almonds. Don’t go too fine – a little texture is nice! Mix the chopped nuts and raisins with the khoya to create your delicious filling.
3. Now, cut the thawed pastry sheets into long strips, about 2-3 inches wide.
4. Place a teaspoon of the khoya mixture onto one end of each strip.
5. Fold the pastry over to form a triangle, sealing the edges with a little paste made from maida and water. This prevents the filling from escaping during frying.
6. Heat oil in a deep frying pan over medium heat. Carefully fry the samosas in batches until they’re golden brown and crispy.
7. Drain the fried samosas on paper towels to remove any excess oil.
8. While the samosas are frying, prepare a one-string consistency sugar syrup. Add the saffron strands to the syrup for that gorgeous color and aroma.
9. Dip the hot, fried samosas briefly into the warm sugar syrup. Don’t soak them, just a quick dip is all you need!
10. Let the samosas dry on a plate before serving. This helps them stay crispy.

Expert Tips

• Don’t overcrowd the frying pan. Fry in batches to maintain the oil temperature.
• Make sure the oil isn’t too hot, or the pastry will burn before the filling heats through.
• The sugar syrup should be warm, not boiling hot, when you dip the samosas.

Variations

Want to make these samosas your own? Here are a few ideas:

• Vegan Adaptation: Use a plant-based khoya alternative! There are some great options available online or in specialty stores.
• Gluten-Free Adaptation: Look for gluten-free spring roll pastry sheets. They’re becoming more widely available.
• Spice Level: My friend Priya adds a pinch of cardamom powder to the filling for a warm, fragrant twist. It’s delicious!
• Festival Adaptations: These are amazing for Diwali or Holi. You can even add a little edible glitter to the sugar syrup for an extra festive touch! My family loves them during special occasions.

Serving Suggestions

These Khoya Samosas are best enjoyed warm, with a cup of masala chai. They also make a lovely addition to a dessert platter.

Storage Instructions

Store leftover samosas in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but they’ll still be tasty the next day!

FAQs

Let’s answer some common questions:

• What is Khoya and can I make it at home? Khoya is a milk solid, and yes, you can make it at home! It’s a bit time-consuming, but there are plenty of recipes online if you’re feeling ambitious.
• Can I use pre-made samosa pastry instead of spring roll sheets? Absolutely! If you can find samosa pastry sheets, they’re a great substitute.
• How do I prevent the samosas from becoming soggy? Make sure to drain them well on paper towels after frying, and don’t soak them in the sugar syrup for too long.
• What is the best way to store leftover sugar syrup? Store leftover sugar syrup in an airtight container in the refrigerator for up to a week.
• Can I freeze these samosas before or after frying? You can freeze them before frying. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Fry them straight from frozen, adding a few extra minutes to the cooking time.