Gulab Jamun ke Samose
Flaky pastry stuffed with Indian gulab jamuns, dry fruit and saffron, deep fried to a golden and coated with a thin layer of sugar syrup , these samosas make a fantastic Diwali or Festival sweet.
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
Instructions
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 .
