Heat ghee in a pan and add the poppy seeds. After 10-15 seconds add the grated coconut with jaggery
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.
Turn off the gas and allow to cool
For Coconut Samosa
Divide the spring roll sheets into two parts and get two thin strips. or use the samosa sheets
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
Seal the end with the slurry mixture made using the maida and water.
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.
Allow to cool a bit.
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)