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 and 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 and 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, stretch 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 Tbsp 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, that’s 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.
congrats on your 300th post, one of my most favorite recipe, looks yumm
Lovely Presentation.Wanted to grab it right away.
congrats on your 300th post!!! somas looks perfect and yum!!
congrats on ur 300th post …my very favourite ,my mom do it for diwali ….missing those days …
Perfectly made somas.
Congrates and gujias looks delicious.
congratz on your 300th post dear 🙂 somas have com out so perfect and very yummy one !!
congrats on 300th post…Awesome recipe and perfectly done…keep rocking…
Treat and Trick
Congrats on 300th post! These look awesome!
Congrats sis on your 300th post, somas looks super delicious, yummy…
Congrats for the 300th post and I'm certainly looking forward to more fabulous recipes in your space. Somas are perfect for tea time.
congrats on ur 300th post.. somas looks yumm… clear step by step cliks.. 🙂
congrats on 300th post! Wish u more success.. 🙂 Ur pics are always excellent… 🙂 These sweet gujiyas look fabulous!
congrats on your 300th post.. and all the best for many more to come.. sweet samosas looks so tempting
congrats on your 300th post and somas looks very yumm.
great dear,Congrats !!! yummy somas
Mind bowing clicks,congratz on your milestone 🙂
Congrats Sangeetha..somas looks so crispy n my fav too
Congrats on your 300th post …looks too good dear 🙂
Congrats on ur 300th post.. too gud
Congrats on 300th.Love ur recipes esp traditional ones.I think I say that to u all time but honestly keep it coming.
crispy somasi's …congrats on your 300th post sis…pic are kalakal as usual
congrats for 300th post…we called it gujiya…and filling is also differ…yours looks so superb.