Sweet Coconut Samosa with Salted Caramel


Yield: 6 Samosas


For coconut stuffing
  • 1/2 cup  fresh grated coconut
  • 1/2 tsp poppy seeds
  • 1/4 cup powdered jaggery
  • 1/4 tsp freshly ground Sprig Whole Green Cardamom
  • 1/2 tsp ghee
For samosa sheets
  • 5-6 Spring Roll Sheets or Samosa Pastry Sheets
  • 1 tsp maida (all purpose flour)
  • 4 tsp water
For serving


For stuffing
  • 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 samosa sheets)
  • Place the stuffing on the top right corner and fold it
  • 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 on the other side; repeat for 6-7 minutes
  • Check if the colour is golden brown or else keep it for 1-2 minutes more if required
  • Allow to cool a bit.
For serving
  • Drizzle over it the SPRIG Classic Salted Caramel in good quantity and also keep extra Salted Caramel Sauce, while serving (for salted caramel lovers like me). Enjoy!

Whole Green Cardamom from Idukki, 20g


Classic Salted Caramel, 290g


True Cinnamon from Sri Lanka, 20g


Dulce de Leche with Vanilla, 290g