These sweet samosas are filled with Bengali sandesh, dried fruit, and nuts.
Makes: 12 samosas
Hands-on time: 1 hour, plus chilling
Frying time: 30 minutes
Skill level: Needs skill
For the dough:
225g plain flour
pinch of salt
1 tbsp caster sugar
50g unsalted butter, diced
75ml lukewarm water
sunflower oil, for deep frying
For the filling:
30g cashew nuts, roughly chopped
30g blanched almonds, roughly chopped
200g condensed milk
100g ricotta cheese
40g desiccated coconut
1/2 tsp ground cardamom
For the dipping sauce:
100g caster sugar
You will also need:
Step 1 – Sift the flour, salt and sugar into a bowl. Rub the butter into the flour until the mixture resembles fine crumbs. Add the water, little by little, to form a dough. Knead gently for 1 minute. Wrap the dough in cling film, then chill for 30 minutes.
Step 2 – For the filling, heat a frying pan over a medium heat. Add the cashews and almonds and toast until golden. Set aside.
Step 3 – Put the condensed milk into a microwave-proof bowl and add the ricotta. Microwave on full power for 2 minutes. Mix well, microwave for a further 2 minutes, then stir in the desiccated coconut. Microwave again for a further 2 minutes – and continue doing so, until most of the moisture has evaporated and the mixture is quite dry. Then, stir in the cashews, almonds, raisins, sultanas and cardamom and leave to cool.
Step 4 – For the dipping sauce, tip the raspberries and sugar into a pan and cook over a medium heat for 5 minutes, until the raspberries have broken down. Pass through a sieve, discarding the seeds. Pour the sauce into a serving bowl and leave to cool.
Step 5 – Heat the oil in a deep-fat fryer to 160°C. Divide the dough into 12 and roll each piece into a ball. Cover with damp kitchen paper to prevent the balls drying out.
Step 6 – On a lightly floured surface, roll out 1 of the balls to an oval about 17 x 9cm. Cut horizontal slits 1½cm apart across the top half of the dough. Brush the bottom half with water and fold the top down over the bottom.
Step 7 – Lift up the dough, and place it in the palm of your hand, with the straight, folded edge nearest your wrist and the cut side against your skin. Brush the straight edge with water and fold the right corner to meet the left and form a cone. Pinch to seal.
Step 8 – Divide the filling into 12 and spoon 1 portion into the cone. Fold the rounded edge down over the filling. Pinch together to seal. Set aside. Repeat for the remaining dough balls and filling.
Step 9 – Fry the samosas in batches of 3 or 4 for 10 minutes each, until crisp and golden. Drain on kitchen paper, then serve with the dipping sauce.