Gulab Jamun samosa is a delicious sweet made combining two if my favourite dishes. I saw this at Vaishali’s blog and decided to make it. This is a really innovative recipe and only Vaishali can come up with such recipes. As I had some samosa dough recipes lined up, I decided to make this part of the batch. For the filling I used store bought gulab jamun instead of making a huge batch at home. The worst part of me on diet is the problem which arises on how to distribute the goodies. Sometimes hubby and Sruti fight to take it to their friends and sometimes, they both are uninterested.
So when I made six dishes a day, I know I was in trouble. That was a holiday and some boys were playing cricket outside. So I wanted to check my luck. I went outside and asked them whether they were interested in taking some sweets. They said ok, and I brought out all the samosas. They were just gone in seconds and I was really happy for that. The other sweets Sruti and hubby took them to friends. My aunt says that all those guys and friends of Sruti and Hubby are so lucky. I even got a thank you note from Sruti’s friend for all those sweets I send. When we meet in person, these girls ask their mom to learn such things from me. They even follow my blog and show their moms recipes. Hahaha!
Makes 12 Samosas
For The Dough:
Maida – 1 cup
Ghee – 1 tbs
Cardamom Powder – 1/4 tsp
Oil To Deep Fry
For The Filling:
Mawa – 2 tbs
Gulab Jamuns – 6
Sugar – 200 gm
Water -150 ml
Vinegar – 1 tbs
In a bowl mix together maida, cardamom powder and ghee.
Make it a crumbly mixture.
Add little water to bring together the dough. It needs to be crumbly.
Cover and set aside for one hour.
In a pan mix together sugar and water and bring it to boil.
Allow it to boil until it reaches single thread consistency.
Add vinegar and set it aside.
Heat oil in a pan.
Divide the dough into 6 equal portions.
Roll each into a oval shaped disc.
Slice it into two.
Make a cone, apply water at the edges to stick the cone.
Add a little mawa in the cone and place half a gulab jamun on it.
Apply water along the edges of the cone and stick them together to form a samosa shape.
Deep fry them until golden.
Remove from oil and immerse the samosas in the warm syrup.
Let them soak for 30 minutes.
Remove onto a plate and allow it to cool completely before storing in an airtight box.