Walnut Samosas with Orange Blossom Syrup
There are certain dishes that truly represent the sweet vibes of Ramadan. I love the combination of walnuts, brown sugar, cinnamon, and cardamom—and there are many ways to serve these flavours. My grandmother would use this filling mixture in her baklava, my mother-in-law in her Atayef, and I remember my aunts in Sudan preparing it in the samosa. While each dish was so different, there was one thing in common: each of them prepared their dish with love.
Enjoy the heart-warming flavours of Ramadan with our Walnut Samosas delicately infused with Orange Blossom Syrup. These delectable treats are crafted to perfection, combining the satisfying crunch of toasted walnuts with a harmonious blend of warm spices. Perfectly bite-sized and bursting with flavour, these samosas offer a delightful twist on a beloved classic, making them an ideal addition to your Ramadan spread. Get ready to savour each mouthful and experience the joy of indulging in homemade goodness with every bite.
Basic Ingredients for Walnut Samosas with Orange Blossom Syrup
Walnut Filling:
Toasted Walnuts: Provide a rich, nutty flavour and crunchy texture. Toasting enhances their flavour.
Light Brown Sugar: Adds sweetness and a hint of molasses flavour, complementing the nuts and spices.
Ground Cinnamon: Offers a warm, spicy note that pairs well with walnuts and brown sugar.
Orange Blossom Water: Adds a floral, citrusy aroma, enhancing the overall flavour profile of the filling.
Grated Orange Zest: Contributes a fresh, citrusy zing that brightens the filling’s taste.
Samosa Wrappers: Serve as the crispy exterior that encases the flavourful filling. Store-bought wrappers simplify the preparation process.
Edible Glue (All-Purpose Flour and Water): Used to seal the samosa edges, ensuring they don’t open while frying.
Syrup:
Granulated Sugar and Water: The base of the syrup, providing sweetness and a glaze-like coating.
Lemon Juice: Adds a slight tartness, balancing the syrup’s sweetness.
Orange Blossom Water: Enhances the syrup with a subtle floral note that complements the filling.
Preparation Tips for Walnut Samosas with Orange Blossom
- Ensure the walnuts are evenly toasted for a consistent flavour.
- Mix the filling ingredients thoroughly to evenly distribute flavours.
- When assembling, ensure the edges are properly sealed to prevent leaking during frying.
Serving Tips for Walnut Samosas with Orange Blossom
- Serve warm to highlight the flavours and textures.
- Garnish with additional nuts or a sprinkle of powdered sugar for extra appeal.
- Pair with a cup of tea or coffee for a delightful snack.
storage tips
- Store in an airtight container to maintain freshness.
- Keep in the refrigerator to extend shelf life.
- Avoid storing in a humid environment to prevent sogginess.
Walnut Samosas with Orange Blossom Syrup
Ingredients
Walnut Filling
- 2 cups toasted walnuts, chopped and crushed
- 4 tbsp packed light brown sugar
- 2 tsp ground cinnamon
- ¼ tsp orange blossom water
- 2 tbsp orange zest, grated
- samosa wrappers (store-bought recommended)
Edible Glue
- 1 tbsp all-purpose flour
- 1-2 tbsp water
Syrup
- 2 cups granulated sugar
- 1 cup water
- ½ lemon, juiced
- 1 tbsp orange blossom water
Instructions
- Make the Syrup: In a small saucepan overmedium-high heat, combine water and sugar. Bring to a boil, stirring constantlyuntil sugar dissolves. Reduce heat and simmer for 5 minutes without stirring.Remove from heat, stir in orange blossom water, and let cool completely.
- Prepare the Filling: In a small bowl, combine chopped walnuts, brown sugar, cinnamon, orange blossom water, and orange zest. Mix well and set aside.
- Assemble the Samosas: Have a small bowl of water and the edible glue mixture (flour and water whisked together) ready.
- Lay a samosa wrapper flat with a point facing you. Fold the bottom corner up to meet the opposite edge, forming a triangle. Add 1-2 tablespoons of filling in the centre of the triangle.
- Brush the edges of the triangle with water and fold over, forming another triangle.Seal the edges tightly with the edible glue mixture. Repeat with remaining wrappers and filling.
- Fry the Samosas: Heat 2 cups of vegetable oil in a shallow frying pan 175°C. Carefully lower the samosas into the hot oil and fry for 2-3 minutes per side, or until golden brown. Use a deep-frying thermometer to monitor oil temperature and avoid overcrowding the pan.
- Soak and Serve: Using a slotted spoon, transfer fried samosas to a paper towel-lined plate to drain excess oil. Briefly (5-10 seconds) dunk each samosa in the cooled syrup, allowing them to absorb some flavour.
- Transfer samosas to a serving platter, drizzle with additional syrup, and garnish with desired toppings like chopped walnuts and dried rose petals. Enjoy warm or a troom temperature.
Notes
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