Today I am proud to publish my 300th post. This happened only because of you all, my special thanks to Readers, Friends and Family members… When compared to my first post, now I have improved in presentation and Pictures. Also, I am in Foodgawker with some 60+ quality pictures. Keep supporting me in all ways, this sort of encouragement is what I needed. Happy Valentines Day to all, you can try this delicious crispy sweet for your loved ones on this day if not in a mood to bake :-). I recently made this somas in bulk around 50 for a baby shower n I halved the recipe here…Also I used dough press but you can make without it, I have explained it in the Method section clearly, do check the post…
Yields – Approx 20-22 Somas
For Outer Layer
APF/Maida – 2 n 1/2 Cups
Oil – 4 Tbsp
Cornflour or starch – 2tsp
Salt – 1/8tsp
Water – As Needed
Coarse Pottukadalai/Dalia/Roasted Gram Powder – 1 Cup
Coarse Dried Nuts Powder – 1/2 Cup (I used mix of Cashew, Pista and Almonds)
Grated Coconut – 1 n 1/2 Cup (I used Fresh coconut)
Sugar – 2 Cups
Whole Cardamom or Cardamom Powder – 5-7 Numbers (Or) 2tsp
- First prepare the dough for the outer layer and rest at least 1 hour…
- Mix APF/Maida, Corn Flour, Oil and salt.
- Sprinkle a little by little water and knead to soft but stiff dough.
- Apply little oil over the dough and rest it for 1 hour at least(Pic 1), meanwhile prepare the filling.
- If using fresh coconut, dry fry in low to medium flame till all moisture evaporates.
- Optional to add a tsp of ghee to fry the coconut, make sure to fry in low flame otherwise coconuts burn.
- Allow the coconut to cool completely.
- Grind the sugar to a fine powder (If using whole cardamom powder along with sugar) add to the fried coconut. In the same jar grind the pottukadalai to coarse powder.
- Also powder the nuts to coarse and add it to the coconut mixture (Pic 2).
- Finally, add cardamom powder and mix thoroughly.
- Make 20 balls from the whole dough, take 5-8 balls(Pic 3) at a time and close the remaining in air tight container….
- Dust the rolling pin and platform with a little flour, strecth a ball to a very thin layer (Pic 3).
- Now use the dough press (I used 2 sizes 4 and 5″, Pic 3) or round cap cut into perfect round(Pic 4)…
- If using a dough press invert it and place the rolled dough in it(Pic 5), fill the center with couple tbsps of already prepared filling (Pic 5).
- Brush the sides with water and close tightly(Pic 6), so that excess dough can be removed.
- Take the somas carefully from the press(Pic 7) and place it over parchment/wax/plastic paper Or aluminum foil (Pic ), this way prevents sticking at the bottom…
- If not using the dough press, just fill the center of the pre cut dough with filling in the center.
- Brush the corners with little water and bring the opposite edges to form a half moon shape.
- Now using fork seal the edjes, also this gives beautiful shape to the somas…
- Repeat the above process till you finish with remaining dough.
- Now heat oil to high temperature and when you add a pinch of dough it should immediately pop up, thats is the right consistency.
- Now add 3-4 somas(prefer to add first prepared batches Pic 9), after adding the somas reduce the flame to medium and cook till it turns light golden brown (Pic 10).
- Flip the somas now and then while frying in oil.
- Drain with paper towel (Pic 10) and when cooled completely store in air tight container.
- It stays fresh for a week when handled with clean hands, also they turn more crispier few hours later.
- You can chop the nuts roughly, fry in ghee and add to the filling instead of coarse powder.
- The dough press i used is 5 inches and it occupied stuffing quite well, so i have given the filling measurement based on it…
- If you have any leftover filling use it for Bengali Dessert Vegan Labongo Latika…
- The dough press is available in Amazon/Walmart kind of shops in the name of Empanadas/Dough press, it comes with and without handle…
- In North side the same recipe with different/mawa filling is called Gujiya/Maharastrian Karanji/Gujia/Gujhia.