Sweet Somas Recipe 300th Post

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

Ingredients

For Outer Layer
APF/Maida – 2 and 1/2 Cups
Oil – 4 Tbsp
Cornflour or starch – 2tsp
Salt  – 1/8tsp
Water – As Needed

For Filling

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

Method

• 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.

Somas Preparation

• 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.

Variations

1. You can chop the nuts roughly, fry in ghee and add to the filling instead of coarse powder.
2. The dough press i used is 5 inches and it occupied stuffing quite well, so i have given the filling measurement based on it…
3. If you have any leftover filling use it for Bengali Dessert Vegan Labongo Latika…
4. The dough press is available in Amazon/Walmart kind of shops in the name of Empanadas/Dough press, it comes with and without handle…
5. In North side the same recipe with different/mawa  filling is called Gujiya/Maharastrian Karanji/Gujia/Gujhia.

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