When our Blogging Marathon buddies met last year, we visited Agra and Delhi. While returning from Agra, Vaishali took us to a famous sweet stall – Devi Ram Sweets. Every dish we tasted there was absolutely yum, but one which bowled me over was the makkan samosa. At first I thought it to be some savoury samosa made with butter sauteed filling. But what came to the table was quite different. The outer covering was made with butter and filled with a delicious mawa and paneer filling. When I decided making Indian milk sweets for this month, makkan samosa had a place in it.
I am not really sure how it is actually made, but I tried to recreate it. I won’t say it was identical because their samosa shape was far more beautiful. But as for the taste, I was so happy. It was a really nice attempt and it tasted amazing. This was one dish I tried myself, while Sruti and Hubby tasted a spoon full. Except for the sugar, all the ingredients agreed with my diet and so I didn’t feel too guilty also. I made just one samosa and enjoyed it immediately.
Makes One Samosa
Butter – 3 tbs
Paneer – 1 tbs
Mawa – 1/2 tbs
Pistachios – 2
Sugar – 1 tsp
Cardamom Powder – a pinch
Ghee – 1/4 tsp
Caster Sugar – 1 tbs
In a pan heat ghee and add paneer, mawa, sugar, cardamom powder and chopped pistachios.
Roast for a minute or two and allow it to cool.
On a parchment paper, apply butter in a triangular shape using a spatula.
Allow it to set in fridge for 20 minutes.
Now place the filling in the centre of the triangle and bring the sides of the butter to overlap the filling.
Refrigerate until firm.
Sprinkle caster sugar on the samosa and serve immediately.
This is the original makkan samosa we had in Devi Ram Sweets