Samboosa Halwah - Triangle Nut Sweets

Samboosa Halwah - Triangle Nut Sweets Nuts for Samboosa HalwahSamboosa are Arabic fried triangle pastries. They are most often savory, so the title word here, halwah or ‘sweets’ gives us a clue that this is a fried triangular pastry sweet snack.

The original recipe I played off called for cashews and walnuts, but I am really not a fan of walnuts. For my rendition I used roasted, salted cashews and pine nuts instead. I ground them each in a bullet, then mixed them with white sugar, which I also ground finer, to resemble caster sugar. To make for easy handling I added some butter.

The triangles are intended to be stuffed full, but for a new member of the kitchen, perhaps a child, it can be hard to wrap such a tight vesicle. Feel free to cut the phyllo sheets just a little wider as needed.

As for a final touch, a sprinkle of sugar over the fried triangles is always enjoyed, however a more savory crowd may enjoy a touch of beautiful finishing salt instead.

Cashew and Pine Nut Triangle Sweets – Samboosa Halwah

By: Semiserious Chefs
Makes: 30 Pieces


  • 1/2 cup whole roasted cashews; ground
  • 1/4 cup whole pine nuts; ground
  • 1/4 cup caster sugar*
  • 1/2 t ground cardamom seeds
  • 2 t unsalted butter
  • phyllo dough; cut into 2 inch wide strips
    • OR 2 1/2 for easier handling

*You can simply grind white sugar finer, but not powdered.


  1. In a bowl mix the ground nuts, sugar, and cardamom. Add the butter and blend in well. It will still be dry to speak of, but will stick together a little for ease of handling.
  2. After cutting your stack of phyllo sheets, be sure to cover it with a piece of plastic and a wet towel to keep the sheets from drying out, while you work.
  3. Place a teaspoon of mix near the bottom corner of a vertically placed piece of phyllo. Fold over the corner to create a triangle. Flip this triangle up and continue folding/flipping over until all of the strip as been wrapped. Secure with a small bit of water and place on a tray or towel.
  4. With oil at 350°F, deep fry the triangles for 3-4 minutes each, in batches as needed. Be sure to flip each triangle to get an even crisp. Golden brown is done.
  5. Sprinkle with either sugar or coarse salt as desired, and allow to cool to the touch on a drying wrack.
  6. Enjoy!


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