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|Desiccated coconut||2 1⁄2 Ounce (75 Gram)|
|Soft light brown sugar||1 1⁄2 Ounce (45 Gram)|
|Cashew||30 Gram, unroasted, shelled, lightly crushed|
|Seedless raisins||30 Gram|
|Evaporated milk||8 Fluid Ounce (250 Milliliter)|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Filo pastry sheets||12 (Approx 28X18Cm -1 ; 11X 7 Inches)|
|Sunflower oil/Melted butter||1 Tablespoon (To Brush Over The Pastry)|
Serving size: Complete recipe
Calories 2744 Calories from Fat 921
% Daily Value*
Total Fat 107 g165%
Saturated Fat 58.8 g293.9%
Trans Fat 0 g
Cholesterol 68.6 mg
Sodium 1484.5 mg61.9%
Total Carbohydrates 386 g128.8%
Dietary Fiber 27.5 g110%
Sugars 103.8 g
Protein 68 g136.8%
Vitamin A 11.2% Vitamin C 10.9%
Calcium 69.2% Iron 31.4%
*Based on a 2000 Calorie diet
Remove the pan from the heat and stir in the nutmeg and cinnamon. Allow to become cold. Divide into 12 equal portions.
Place a sheet of filo pastry on a work board and brush well with oil or butter. Fold the pastry in half lengthways. Brush with oil or butter again and fold it widthways.
Place a portion of filling on one half of the pastry and fold the other half over it. Seal the edges with cold water. Press the edges with a fork and trim with a pair of scissors.
Fry the the samosas in hot oil until they are golden brown or bake them in a preheated oven at 180 C (350 F/gas mark 4)
Drain thoroughly, cool and store in airtight containers.