Every happy occasion is celebrated with “Kuch Meetha” in our culture. And almost all festivals or occasions are associated with a ritual of making something sweet. I am sharing this post of Sweet Coconut Samosa with a twist of salted caramel sauce. Sounds interesting? 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. One more recipe with a twist is on the blog Rice pudding with Vanilla Flavor.
The coconut filling I used in these samosas is inspired by Udiche Modak. Yes, right those steamed Modaks made during Ganpati festival because I simply love it. The sweetness given by jaggery with a dash of freshly grounded cardamom powder to the shredded coconut tastes so good. I used the Sprig’s Whole Green Cardamom and it’s the best. I was having some spring roll sheets with me so I used it to make the samosas but you can use the regular samosa dough too, just ensure you roll it thinner than regular samosas.
Sprig’s Salted Caramel Sauce #GourmetEveryday
I am a true lover of salted caramel flavor be it popcorns, frozen yogurt, shakes. I am the happiest person after receiving a jar of Salted Caramel Sauce from SPRIG gourmet. This luscious milk cream caramel has a touch of pristine sea salt. I am totally hooked to it and simply licking it with a big spoon just like that because it is soooooo yum. You may also top this Sprig Salted Caramel sauce over a cake or fruit salad, fill in pies, or drizzle over ice cream or puddings.
In this recipe, I have baked the samosas in the oven instead of frying it however you can fry it too. Once, the samosas are done finally top it up with lots of salted caramel sauce. With Christmas and New Year around this is a recipe you can definitely try. Let me know, if you try the recipe and do share your feedback in the comment section.
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You can buy the salted caramel sauce by clicking the link below.
Sweet Coconut Samosa with Salted Caramel Sauce
Ingredients
- 1/2 Cup Fresh grated Coconut
- 1/2 tsp Poppy Seeds
- 1/4 cup powedered jaggery
- 1/4 tsp Freshly ground Sprig's Green Cardamom Powder
- 1/2 tsp ghee
- 5-6 Sheets Spring Roll Sheets/ Samosa Pastry Sheets
- 1 tsp All Purpose Flour Maida
- 4 tsp water
Instructions
- 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
- 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)
- Enjoy !