To make sweet samosa, take a wide bowl, sieve maida and cooking soda.

Add rava, sugar, salt and mix well. Now add water and make a smooth, pliable soft dough like chapathi dough. Knead well for sometime and cover the dough with a cloth or polythene sheet for 30 to 60 minutes.

In the meanwhile, make the filling. In a kadai, dry roast grated coconut for a minute until the moisture evaporates. In a mixer jar, take the roasted gram dal, roasted coconut and cardamom seeds. Pulse once or twice to make a coarse powder.

Now add the sugar and pulse twice again. The mixture should not be smooth; it should be coarsely ground. Do not add water.

Now take the dough and make small equal-sized balls. Dust in a little maida and keep ready.

Roll out a small poori (keep it slightly thick) and place 2 tsp of filling in the centre. Fold one side over to make a semi-circle. Seal the edge firmly by pressing with your fingers (dip fingers in water to seal securely). Run the samosa cutter over the edges to make a pretty design and trim extras.

Heat oil in a kadai on medium heat. Deep fry the samosas in batches on both sides until crisp and golden brown. It puffs up slightly like poori. Drain on kitchen paper and store in an airtight container once cooled.