Somas Recipe | Sweet Somas Recipe
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.
Servings15 Pieces
Ingredients
- 1 cup maida
- 1 tablespoon sooji
- 1 tablespoon hot ghee or oil
- salt to taste
For the inner stuffing
- ½ cup fried gram dal
- ½ cup sugar
- ½ cup coconut
- 1 whole cardamom
Instructions
- Take maida, rava and salt in a mixing bowl, mix it well with your hands. Now add hot ghee.
- Mix well then add water little by little.
- Knead to get a soft pliable dough. Knead for atleast 5mins.
- Let it to rest for atleast 1 hr. 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.
- 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.
- Mix fried gram dal powder and powdered sugar, add roasted coconut after cooling down completely. Mix well, Set aside.
- Take a big ball bigger than lemon size.Roll it to a thin circle. Now using a lid cut into small thin circles.
- 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.
- 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.
- 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 Somas in airtight container.
Notes
- 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.
Nutrition Facts
Somas Recipe | Sweet Somas Recipe
Amount Per Serving (100 g)
Calories 323
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 3mg1%
Sodium 1mg0%
Potassium 92mg3%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 7g8%
Protein 3g6%
Vitamin A 3IU0%
Vitamin C 0.4mg0%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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