Sakkare Dry Samosa (250 gm)

"Sakkare Dry Samosa" is a unique and traditional sweet snack, particularly found in the Karnataka region of India. The name "Sakkare" means sugar in Kannada, and "Samosa" refers to a popular stuffed pastry. However, unlike the typical savory samosa, "Sakkare Dry Samosa" is a sweet variation.

Here's an overview of what Sakkare Dry Samosa generally involves:

1. Outer Pastry Shell: The outer shell is made from flour, similar to traditional samosas, but with a slight difference in preparation to suit the sweet filling. The dough is typically made from all-purpose flour (maida), ghee (clarified butter), and water, kneaded to a stiff consistency.

2. Filling: The filling is a sweet mixture that often includes ingredients like roasted semolina (rava or sooji), powdered sugar or jaggery, grated coconut, cardamom powder, and sometimes dry fruits and nuts like cashews and raisins. This mixture gives the samosa a rich, sweet flavor.

3. Preparation: The dough is rolled out into small circles, the sweet filling is placed in the center, and the edges are folded over to form a triangular shape. The samosas are then sealed and deep-fried until golden and crispy.

4. Drying: After frying, the samosas are allowed to cool and dry, which helps them attain a crispy texture that can be stored for longer periods without losing their crunch.

Sakkare Dry Samosa is typically enjoyed as a festive treat or as a sweet snack with tea. Its combination of a crispy outer shell and a rich, sweet filling makes it a delightful delicacy.