Coconut Sqaures

Mix the desiccated coconut, sugar, and cream in a bowl until the filling becomes a moist, cohesive paste.

Lay one samosa pattee on a clean, flat surface and spread a thin layer of the coconut mixture over it evenly.

Place a second samosa pattee on top of the filling to create a sandwich, pressing gently so the layers adhere.

Cut the layered pattees into equal-sized squares using a sharp knife, wiping the blade between cuts for clean edges.

Heat oil in a deep pan or wok to 160°C (320°F) for shallow frying or use a conventional fryer.

Carefully place the coconut squares into the hot oil a few at a time, ensuring they do not overcrowd the pan.

Fry for 2–3 minutes on the first side until golden brown, then gently flip and fry the other side for another 2–3 minutes until evenly golden.

Remove the fried squares using a slotted spoon and drain them on paper towels to remove excess oil.

Serve the coconut squares warm or at room temperature, optionally dusted with powdered sugar if desired.