These flower samosas are too cute to eat, they are filled with a delicious coconut and nut filling, crispy on the outside, with a soft and nutty filling on the inside. These are super fun to make and are for sure going to wow your guests.
Ing: 2 cups oil for frying
For the dough: 2 cups white all purpose flour
2 tbsp olive oil pinch of salt
3/4 cup water (might need more or less)
Ing for the Coconut Filling
2 tbsp coconut oil
1/4 cup raisins
1/2 cup chopped cashews
1/2 cup chopped almonds
1/4 cup chopped pistacious
1/4 tsp cardamon powder
2 tbsp white poppy seeds pinch of salt
1 tbsp fennel seeds
10 to 12 strands of saffron
2 cups desiccated coconut enough condensed milk to make the mixture stick together
1/2 cup semolina (dry roasted)
For decoration: honey sprinkles nuts
Method: Bind the dough and let the dough rest for about 20 minutes in the mean time add coconut oil to a pan and the fennel, cardamon and the rest of the ingredients and sauté this until nice and crunchy, dry roast the semolina and add the coconut mixture to it, mix everything really well and take it off the stove, add the sweet condensed milk until the mixture sticks together, let the mixture cool completely. Once the mixture is cooled then make small balls and keep these aside as well. Follow the video instruction on how to make the flowers and fry them in oil. Use a little honey to make the toppings stick. Makes about 18

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