|Desiccated coconut||2 1⁄2 Ounce (75 Gram)|
|Soft light brown sugar||1 1⁄2 Ounce (45 Gram)|
|Cashew||30 Gram, unroasted, shelled, lightly crushed|
|Seedless raisins||30 Gram|
|Evaporated milk||8 Fluid Ounce (250 Milliliter)|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Filo pastry sheets||12 (Approx 28X18Cm -1 ; 11X 7 Inches)|
|Sunflower oil/Melted butter||1 Tablespoon (To Brush Over The Pastry)|
Put the coconut, sugar, cashews, raisins and evaporated milk into a small, heavy-based saucepan and pace over a medium heat. Stir and mix the ingredients thoroughly and as soon as the milk starts bubbling reduce the heat to low. Cook uncovered until the coconut has absorbed all the milk, about 8-10 minutes. Stir frequently.
Remove the pan from the heat and stir in the nutmeg and cinnamon. Allow to become cold. Divide into 12 equal portions.
Place a sheet of filo pastry on a work board and brush well with oil or butter. Fold the pastry in half lengthways. Brush with oil or butter again and fold it widthways.
Place a portion of filling on one half of the pastry and fold the other half over it. Seal the edges with cold water. Press the edges with a fork and trim with a pair of scissors.
Fry the the samosas in hot oil until they are golden brown or bake them in a preheated oven at 180 C (350 F/gas mark 4)
Drain thoroughly, cool and store in airtight containers.