Sweet Somas | Somasi - Diwali Sweet

Sweet Somasi is my favourite Diwali sweet. During my childhood days, my mom prepares this Somasi for Diwali and I helped her to make the pooris and the stuffing method. I enjoyed each and every part of this dish. All the hard work goes in stuffing and brushing the pooris with maida paste and it requires little patience. After preparing the somasis, the deep frying method requires very few minutes.

To make sweet somasi you will need these main ingredients : maida flour, fried gram, coconut, sugar and oil. The fried grams are powdered finely along with sugar and then we have to add the coconuts fried in ghee. In addition to that cardamom powder, black sesame seeds and poppy seeds are added for flavours. The stuffing for the somasi is ready. For the outer covering we have prepare the dough with maida flour and we have to prepare small pooris. We have to place a tbsp of fried gram mixture in each pooris and then sealed it with the maida paste. That's it the somasi. Then we have to deep fry them in the hot oil. For the dough we have to add butter or ghee for soft somasi. Sprinkle water little by little and then knead it as we do for the poori dough. The dough should be little tight when compared to chapathi dough. No need to add baking soda for the dough. After stuffing, you can shape it neatly with a pizza cutter or a somasi spoon. The key to perfect somasi is to roll the pooris evenly and it should be medium thick. If it shrinks back, no need to worry keep rolling again. Use oil on the rolling board to roll pooris, because if you dust it with flour the oil will turn black while deep frying. Now we will see the recipe in detail with step by step instructions.





Sweet Somas | Somasi Recipe Details

 

Prep time : 1 hour 15 minutes
Cook time : 25 minutes
Yields : 25 Somasi
Category : sweets
Author : Muthulakshmi Madhavakrishnan

Ingredients

• 2 cups maida flour
• 1 cup fried gram
• 1 cup sugar
• 1 cup grated coconut
• 1 tbsp black sesame seeds
• 1 tsp poppy seeds
• 2 tbsp butter
• 400 ml oil

Cooking Directions

1. In a wide bowl, combine the maida flour and butter. Crumble them with your fingers. Add water slowly and mix it well. Knead it to a soft dough.Now add apply a tbsp of oil over the dough and close it with a lid for 20 minutes.
2. In a small bowl, mix 1 tbsp of maida with 1.5 tbsp of water and mix it well and make a thick paste.
3. Take a big mixer jar and add the fried grams, sugar and cardamom. Powder it finely. Transfer it to a plate.
4. Heat a pan and dry roast the black sesame seeds. When it crackles well, transfer it to a plate. Add a tbsp of ghee in the same pan and roast the grated coconuts. Roast it well until it turns golden brown. Turn off the heat and add the roasted black sesame seeds and poppy seeds. Mix well.Now add the roasted coconut gratings to the fried gram flour. Mix well with a spoon.
5. Now, once again knead the dough and make small lemon sized balls.
6. Grease the rolling board with oil and start rolling the dough into small pooris. Roll the dough as medium thick pooris.
7. Prepare all the pooris and place it in a plate or sheet.
8. Now keep a tbsp of fried gram mixture in each poori. Apply maida paste with your index finger in a circular motion and close it gently to a semicircle.
9. Heat oil in a deep frying pan on medium heat. When the oil is hot, add the somasis and fry them well on medium heat. Carefully flip them after few minutes and fry until the shh sound stops. Transfer the somasis to the plate.

Sweet Somas | Somasi with step by step instructions 

 In a wide bowl, combine the maida flour and butter. Crumble them with your fingers.

Add water slowly and mix it well.

Knead it to a soft dough. (It should be medium soft like poori dough). Apply a tbsp of oil over the dough and close it with a lid for 20 minutes

Take a big mixer jar and add the fried grams, sugar and cardamom. Powder it finely. Transfer it to a plate.

 

Heat a pan and dry roast the black sesame seeds. When it crackles well, transfer it to a plate. Add a tbsp of ghee in the same pan and roast the grated coconuts. Roast it well until it turns golden brown.

Roast it well until it turns golden brown. Turn off the heat and add the roasted black sesame seeds and poppy seeds. Mix well.

Now add the roasted coconut gratings to the fried gram flour. Mix well with a spoon.

 In a small bowl, mix 1 tbsp of maida with 1.5 tbsp of water and mix it well and make a thick paste.

 Now once again knead the dough and make small lemon sized balls. 

Grease the rolling board with oil and start rolling the dough into small pooris. Roll the dough as medium thick pooris.

This method is optional. I have trimed the pooris to perfect circle with a small box as shown in the picture below. Make it look like a small circles. If you do not have time, leave this method.

 Prepare all the pooris and place it in a plate or sheet.

Now keep a tbsp of fried gram mixture in each poori.

Apply maida paste with your index finger in a circular motion and close it gently to a semicircle. If you want neat edges, use pizza cutter or somasi spoon and shape it. 

Repeat the process with the rest of the dough and prepare the somasis.

Heat oil in a deep frying pan on medium heat. When the oil is hot, add the somasis and fry them well on medium heat.

Carefully flip them after few minutes and fry until the shh sound stops. Transfer the somasis to the plate. Once it reaches room temperature, transfer it to an airtight container.