Sweet Coconut Samosa with Salted Caramel Sauce
These baked sweet samosas can be made for any occasion or even on festivals for guests and salted caramel sauce makes it tastes even better.
  • Courseappetizer, dessert, side dish, snack
  • Cuisineindian
For Stuffing
  1. Heat ghee in a pan and add the poppy seeds. After 10-15 seconds add the grated coconut with jaggery
  2. The jaggery will begin to melt. Keep stirring and cook for few minutes till the moisture from jaggery evaporates. Don’t overcook as the mixture will become hard.
  3. Turn off the gas and allow to cool
For Coconut Samosa
  1. Divide the spring roll sheets into two parts and get two thin strips. or use the samosa sheets
  2. Place the stuffing on the top right corner and fold it. I am sharing the pic from Rak’s Kitchen as I too used the same technique while making it. Here is the reference blog post: http://www.rakskitchen.net/2014/02/mini-samosa-recipe-triangle-samosa.html
  3. Seal the end with the slurry mixture made using the maida and water.
  4. Bake the samosas at a pre-heated oven at 180 degree for 7-8 minutes. Check it and flip it the other side. Repeat for 6-7 minutes. Check if the color is golden brown or else keep it for 1-2 minutes if required.
  5. Allow to cool a bit.
For Serving
  1. Drizzle over it the SPRIG Salted Caramel Sauce in good quantity and also keep extra Salted Caramel Sauce as well while serving for people like me. (Salted Caramel Sauce Lovers :P)
  2. Enjoy !