Welcome 2012!

So what have you got in store for us? While 2011 has been a great year in many respects, the promise of a new beginning is always exciting and gives us the chance to sit back and do a kinda retrospective study on how far we’ve moved on in life, the satisfaction of achieving our goals and the disappointment following our mistakes. For me, 2012 will bring an end to the beautiful experience of being an intern and, therefore, compel me to go job hunting.  It’s definitely gonna be a year of challenges, struggles and goodbyes.

But before I think of the ‘hardships’ that lie ahead, I believe you’d all agree that I should take some time to rejoice and celebrate while I can. Life’s too short to cry over what-could-have-been; do what you feel like, say what’s on your mind. Regrets are but a waste of time. Have faith in your craziest dreams and remember that after every rainfall comes a sunshine.

To usher in the auspicious year, I chose to make one of my favorite Indian sweet. Mawa samosa, among the more complicated of sweets, took me almost half a day to put together. Filled with a sweet mixture of khoya, spices, dried fruit and nuts, the half moon-shaped pastry is traditionally soaked in syrup after deep frying. This I chose to skip since I was not keen on the extra load of calories but the mawas were on the sweeter side of my expectations. Hope that the sweetness lasts throughout 2012 for all of you! 



For the Filling

1/3 cup sugar

1/2 cup water

1 tbs butter

1 tsp vanilla extract

2 1/4 cups milk powder

1/4 cup chopped almonds

1/4 cup raisins

5 cardamom pods

For the Dough

2 cups all purpose flour

3 tbs sugar

2 tbs butter

1/2 cup water


  • For the filling, bring sugar, water and butter to a gentle boil. Add vanilla extract and whisk in the milk powder.

  • Roast until mixture is light brown in colour, then stir in cardamom, almonds and raisins. Allow to cool.

  • For the dough, sift flour and stir in sugar. Rub in butter and add enough water to form a soft, pliable dough.

  • Roll out the dough into 2 large squares, approx. 23cmx23cm each. Bring 2 tbs butter to room temperature.

  • Spread half onto one of the squares and place the other square on top. Spread the remaining butter over.

  • Roll up tightly like a swiss roll and allow the dough to stand for about 10 minutes.

  • Working from the centre to the ends, gently roll so that the cylindrical roll becomes about 5 cm longer.

  • Cut into 24 portions and roll out each on a lightly floured surface into a disc of about 7cm.

  • Divide the filling into 12 parts and place each in the centre of 12 discs. Cover with the remaining discs.

  • Seal the edges by pinching them together and plait for a neat finish or press down with a pastry cutter.

  • Deep fry in moderately hot oil until golden brown on both sides. Drain well on absorbent paper. Makes 12.
Hope that 2012 brings you all the happiness you deserve!