Sweet samosas


Preparation info

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  • Makes


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

These traditional Indian pastries, Khusli, are made during Diwali, the Hindu festival of lights. The small triangular filo parcels are usually deep-fried in oil, but here they are baked for a healthier treat. They have a wonderful fruit-and-nut filling, sweetened and moistened with evaporated milk and sugar. Try serving them with fresh fruit and thick yogurt or whipped cream for a special dessert, or with coffee.


  • 50 g/2 oz/½ cup desiccated (dry unsweetened shredded) coconut
  • 25 g/1 oz/¼ cup ground almonds
  • 25 g/1 oz/¼ cup raw unsalted cashew nuts, chopped
  • 25 g/1 oz/ cup seedless raisins
  • 250 ml/8fl oz/1 cup evaporated milk
  • 50 g/2 oz//4 cup light muscovado (brown) sugar
  • 2.5 ml/½ tsp freshly grated nutmeg
  • 2.5 ml/½ tsp ground cinnamon
  • 12 sheets of filo pastry, 28 x 18cm/11 x 7 in
  • 50 g/2 oz/¼ cup butter, melted, for brushing
  • icing (confectioners’) sugar, for dusting


  1. Put the desiccated coconut, almonds, cashew nuts, raisins, evaporated milk and sugar into a small, heavy pan and stir gently over a medium heat.

  2. After about 5 minutes, when the sugar has dissolved and begins to bubble, reduce the heat to low and cook until all the milk has been absorbed, stirring frequently to prevent the mixture sticking and burning. This will take 8–10 minutes.

  3. Remove the pan from the heat and stir in the nutmeg and cinnamon. Leave the mixture to cool completely, then divide into 12 equal-sized balls.

  4. Preheat the oven to 180°C/350°F/Gas 4. Line a baking sheet with a piece of nonstick baking parchment.

  5. Place a sheet of filo pastry on a flat surface and brush with some of the melted butter. Keep the rest of the pastry covered.

  6. Fold the pastry in half lengthways, brush the surface with butter again, then fold it widthways to form a rough square.

  7. Place a portion of the filling on to the filo, 5cm/2 in from the edge.

  8. Turn one corner of the pastry over to make a triangle. Fold the triangle over on itself to make a triangle half the size, fully enclosing the filling. You may need to squash down the filling a little. Seal the edges with melted butter, pressing down well to ensure a good seal.

  9. Place the samosas on the prepared baking sheet and brush the outside with butter. Bake in the centre of the oven for 20–25 minutes or until the samosas are crisp and golden brown.

  10. Lightly dust the baked samosas with icing sugar. Arrange on a serving dish and serve warm or cold.

Per portion Energy 147kcal/614kJ; Protein 3g; Carbohydrate 11g, of which sugars 8g; Fat 10g, of which saturates 6g; Cholesterol 16mg; Calcium 79mg; Fibre 1.0g; Sodium 67mg.