Some people will argue with this but desserts are a must after every iftar meal. Can you ever imagine not having dessert? So can we.
In today’s Cook Like a Chef, Chef Ruchirya Silva of Desert Nights Camp is sharing this simple recipe of a sweet samosa, something different you definitely must try during iftar.
4 portions – 12 samosa
Ingredients:
12 nos Samosa leaves
150 gms Cream cheese
60 gms Dates (deseeded, chopped)
25 gms Icing sugar
25 gms Mix nuts chopped
15 gms Sesame seed
1 tsp Cardamom powder
1 nos Egg yolk
50 ml Date syrup
50 gms Sugar
30 gms Cinnamon powder
Oil for deep frying
Method:
To make samosa filling, in a bowl mix cream cheese, dates, icing sugar, nuts, sesame and cardamom into a paste.
Take samosa sheet one by one and add the mixture to corner of the sheet. (Cover the samosa sheet with damp cloth to avoid drying)
Brush egg yolk in the edge of samosa sheet, fold it into triangle shape and sealed edge.
Heat the oil for deep frying (temp: 175*c)
In bowl mix sugar and cinnamon powder and keep side
When the oil heated fry the samosa until it turns golden brown. (Maintain the heat of the oil, if temperature high, it will burst and filling will come out)
After frying keep for drain the excess oil for few seconds.
Add all fried samosa into sugar and cinnamon mixture and make coating.
Remove the excess coating and arrange into platter.
Served hot with date syrup.
Specially can serve this samosa at Iftar as a snack and also as a dessert.
ABOUT THE CHEF
Chef Ruchira Silva is currently the Executive Chef of the multi-awarded Desert Nights Camp in Al Wasil in Rimal al Sharqiya.
With an advanced school level at the Sri Lanka Institute of Tourism and Hotel Management, Chef Ruchira gained his experience by working with some of the 5-star hotels in his home country. His career would take him from some of the best hotels and restaurants in Sri Lanka to the beautiful island of Maldives and finally in the shores of Oman.
Working his way from commi, to sous chef to finally as an executive chef, Chef Ruchira’s is as diverse as a chef can get. He likes preparing different cuisines in his kitchen and is adept with Italian, Chinese, Japanese, Thai, Mediterranean, Western, Middle Eastern, Indian and Sri Lankan dishes.
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