Somas | Sweet Somas

Somas is a delicious Indian snack with crisp outer crust filled with coconut and fried until golden and crispy. Somas is known as Karchikai or Somasi in Tamil, Karanji in Maharashtra and Kajjikayalu in Andhra Pradesh and commonly made for special occasions and Diwali. This recipe is often made during festivals like Diwali. The crispy crust and sweet filling make it so delicious. Learn to make perfect Somas with step by step pictures.

Somas is made with maida, semolina (sooji), and a coconut sweet filling, It is an easy-to-prepare recipe. These crispy, sweet treats are perfect for sharing with your loved ones. The fried gram dal and cardamom add a unique flavor that will make them stand out at any celebration.

Jump to:

• About Sweet Somas
• Sweet Somas Ingredients
• How to make Somas Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Sweet Somas

Sweet somas is a popular snack, usually made for festivals and celebrations. The crispy crust on the outside and the sweet coconut filling inside make each bite a treat. Different regions have their own twist on the filling, but the basic combination of fried gram dal, coconut, sugar, and cardamom create an aromatic flavor and taste.

This recipe is made with simple ingredients. It is a quick and easy recipe to make. The dough is easy to work with, and the filling is both flavorful and aromatic. The somas turn golden and crisp after frying, creating the perfect balance of crunch and sweetness. It’s an ideal snack for those moments when you want something homemade and satisfying.

I love sweet somas very much and this recipe sure is special to me as this was the first sweet I tried officially. I don’t know why it took so long for me to post this recipe. I love even the somas making process, especially trimming it with a special somas cutter spoon.

Sweet Somas was the first sweet that I tried in my 9th std, ofcourse with ammas help. During my school days, I was least interested in cooking but my cousin sister made this for me which urged me to try it atonce.

It is a versatile recipe. You can adjust the sweetness of the coconut filling according to your taste preference or even add different spices for a unique twist. This recipe is perfect for a small family gathering or a special snack. Whether you’re celebrating or just enjoying it as a treat, sweet somas are sure to be a hit.

I remember as a kid I used to call this sweet puffs. My ammama used to stuff poriyals/curries that is leftover for lunch and make khara somas, I love that too but she makes khara puffs with wheat flour still it tastes good. I have to try and post that version also may be by next Diwali!

Sweet Somas Ingredients

• Maida – Use good quality maida. It is the main flour for the dough. It gives somas crisp and flaky texture.
• Sooji – Adds extra crispness to the outer layer, making the somas perfectly crunchy.
• Hot ghee or oil – It makes the dough soft and pliable. It also adds to the crispiness of the fried somas.
• Water – Added for binding the dough. Adjust water little by little according to the texture of the dough.
• Fried gram dal – Ground into powder, it adds a unique texture and flavor to the filling. It also helps in binding the other ingredients.
• Sugar – Sweetens the filling and balances the richness of the coconut and gram dal.
• Cardamom – Adds a fragrant, aromatic touch to the filling, making each bite refreshing and flavorful.
• Coconut – It gives a nutty, mildly sweet flavor to the filling, also adds texture to the somas filling. 

Similar Recipes

• Rava Ladoo
• Maa Ladoo
• Carrot halwa
• Dry Fruit Laddu
• Coconut Laddu

Why This Recipe Works

• It is an easy-to-make recipe and results in a golden, crunchy snack.
• This recipe is made with simple ingredients, yet delicious.
• The sweet coconut-based filling is aromatic and flavorful.
• It can be easily customized with additional spices for a unique flavor.
• It’s perfect for special occasions, festivals, or family gatherings.
• You can make them in batches and store them for later.
• A great alternative to store-bought sweets during the festive season.

How to make Somas Step by Step

1.Take maida, rava and salt in a mixing bowl, mix it well with your hands. Now add hot ghee.

2.Mix well then add water little by little.

3.Knead to get a soft pliable dough. Knead for at least 5 minutes. Let it to rest for at least 1 hour. Keep covered and Set aside. Now roast fried gram dal for few mins until aroma rises, cool down then grind it to a fine powder.

4.Take sugar and cardamom in a mixer and grind it to a fine powder. Set aside. Dry roast coconut for few mins until slightly golden, Cool down.

5.Mix fried gram dal powder and powdered sugar, add roasted coconut after cooling down completely. Mix well, set aside.

6.Take a big ball bigger than lemon size. Roll it to a thin circle. Now using a lid cut into small thin circles.

7.Take a circle, add a tablespoon of the sweet stuffing, grease half of the side with little water. Pull the other side and close it, such that it looks like a semicircle.

8.Press the greased area well and seal it. Now dip the somas cutter in the flour and trim it. Make sure you trim leaving some area which is sealed while you cut so that it doesn’t open up while frying.

9.Like this – Now repeat the process for the remaining dough. Collect the scrapes and start rolling again. Keep the prepared somas covered till you fry. Heat oil-once oil is hot enough. You can check by pinching a small portion of dough and dropping it into oil, if it rises immediately then your oil is ready. Now drop few at a time, may be 2 or 3 at a time and fry. It puffs up well.

Fry till golden. Drain in tissue and allow it to cool down. It will be crispy.

Cool down and store in airtight container.

Expert Tips

• Kneading – It is essential to knead the dough for at least 5-7 minutes to achieve a smooth, pliable texture. This ensures the outer layer stays crispy after frying.
• Resting – Allow the dough to rest for at least 1 hour before rolling it out. This helps in achieving the perfect texture for the somas.
• Roasting coconut – Roast the coconut lightly to enhance its flavor. Make sure not to overdo it, as it can become too dry.
• Sealing the somas – Seal the somas well before frying to prevent the filling from leaking out during frying.
• Frying temperature – Fry in hot oil. If the oil is not hot, they may absorb excess oil and become soggy. The dough should puff up immediately when dropped into the hot oil.
• Alternative cutters – If you don’t have a somas cutter, use a pizza cutter to seal and shape the somas. Press the edges firmly to seal.

Serving and Storage

Serve Sweet Somas warm or at room temperature as a festive treat. They are best enjoyed with a cup of tea or as an accompaniment to a festive meal.

Store any leftover somas in an airtight container once they have completely cooled. They will stay crispy for up to 3-4 days. For longer storage, you can freeze the uncooked somas and fry them as needed.

FAQS

1.Can I use whole wheat flour instead of maida?

Yes, you can use whole wheat flour for a different texture. The somas may not be as crisp, but it can still work as a healthier alternative.

2.Can I make the filling ahead of time?

Yes, you can prepare the filling in advance and store it in an airtight container for up to 2 days.

3.Can I bake the somas instead of frying?

Baking will not give the same crispy texture as deep-frying, but you can try baking in a preheated oven at 180°C (350°F) for 15-20 minutes.

4.Can I add other nuts to the filling?

Yes, you can add cashews or almonds for a richer filling. Just chop them finely and mix them into the coconut mixture.

5.What can I do with leftover stuffing?

Leftover stuffing can be used to make sweet parathas or added to other desserts like kheer.

6.Can I make the dough without ghee?

Yes, you can use oil instead of ghee. Ghee will give a richer taste, but oil works fine for a lighter version.

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