Normally savoury Samosas are made during Diwali but today I have chosen to make sweet Samosas . The Sindhi’s are very fond of sweet samosas and generally the filling is either halwa or khoya , but these are served on Holi . I have given these samosas a twist , made a mini version and stuffed them with gulab jamun .

Gulab jamun is a Indian Sweet and I love using it in sweets . I have made a Carrot Gulabjamun Terrine, Gulab Jamun Kulfi , Gulab Jamun ki Kheer , Custard with gulab Jamun and all these sweets are a hit and can be served at parties .

Coming to Gulab Jamun Samosa , we need a similar dough as we use for the savoury Samosas , minus the salt and carom seeds . For stuffing we must try to use the black jamuns which are dry but you can use the regular ones too . Make sure you squeeze out the syrup. Crumble the jamuns lightly and add some coarsely ground nuts to them. This way the nuts absorb the moisture from any excess syrup that is left . After the samosas are stuffed and fried you can dip and remove them from the sugar syrup immediately . A very thin coat is required . The inside is sweet enough , it is the crust which is sweetened by the syrup . The samosas can be made and kept for 2-3 days, definitely longer if refrigerated .

These samosas are my Day 2 post for the third week of BM 81 under the theme Diwali Sweets.

Gulab Jamun ke Samose

Ingredients

For the dough

1 cup all purpose flour
3 tbsp ghee

Stuffing

4 pieces kaala jamun
2-4 tbsp nuts , ground coarsely
Pinch cardamom powder
Few strands saffron

Sugar Syrup

1 cup sugar
3/4 cup water
Cardamon seeds
Saffron threads

Method

Dough

Sieve the flour.
Make a well and add ghee.
Rub with fingertips till resembles bread crumbs.
Gradually add water to bind the dough .
Cover and keep aside for 15 minutes.

Stuffing

Crumble the jamuns .
Add the coarsely ground nuts , cardamom powder and crushed saffron .

Sugar Syrup

Put sugar in pan with water.
Boil till the sugar dissolves and forms a one thread consistency syrup.
Remove from heat and add the crushed soaked saffron strands.

Assembling

Pinch out small balls from the dough .
Roll them into a disc.
Cut the disc into two .
Take one disc and form a cone sealing it with water .
Fill in the prepared stuffing .
Apply a thin layer of water .
Press the edges and seal the Samosas.
Deep fry in ghee till crisp and golden .
Dip them in sugar syrup and remove immediately .
Garnish with rose petals .

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