How To Make Sweet Somas Recipe
An Outlook On Sweet Somas Recipe
Sweet somas is an exclusive delicacy from the south Indian cuisine. Sweet Somas recipe is popular in Nepal and Bangladesh too. From the Indian subcontinent it slowly spread to other countries and now it has become famous worldwide.
Sweet Somas is a traditional sweet made with maida stuffed with sugar and semolina. Sweet Somas Recipe has a unique taste and texture which makes it all the more desirable. The dry fruits added in the stuffing inside adds richness to this sweet dish.
The dried coconut also called as ‘copra’ is one of the main ingredients of somas. The blend of semolina and the dried coconut gives a grainy texture to the stuffing.
In India, especially in the South, somas is being prepared for all festivals at homes. Diwali is one such occasion where somas is being prepared on a large scale in order to distribute to friends ad relatives.
Nowadays you get this sweet somas in all sweet shops and they also take bulk orders from customers to supply for occasions like festivals and marriages.
Ingredients To Make Sweet Somas Recipe
How To Make Somas Recipe
Take a bowl and put the measured quantity of semolina, maida and a pinch of salt and ad a little water to make a thick dough out of it.
Knead it for some time and ensure that it is thick but at the same time soft in texture.
Take a white wet muslin cloth and cover the dough with it and keep aside.
Take a white wet muslin cloth and cover the dough with it and keep aside.
Heat a pan and dry roast the measured quantity of fried gram till golden brown. Once you get the roasted smell of the fried gram, take it from the stove and let it cool for some time.
Once it gets cooled, put it in a mixer jar and make a coarse powder.
Heat the pan again and add a spoon of ghee to it. Once it is heated put the cashews in it and fry till brown and keep aside.
Put the sugar and cardamom together in a mixer jar and make a coarse powder out of it.
Now mix the fried gram powder, sugar powder and the grated cconut and the roasted cashews together with a little ghee and see to it that there are no lumps in it.
Now the outer dough and the inner stuffing for the somas is ready.
Take the dough and make small even balls out of it
Roll out the balls into small puris of equal size. Use a little oil here and there to avoid stickiness.
Now take each puri and put a tea spoon of stuffings in it and close it sideways, i.e, in the shape of a semi circle.
Dip your fingers in water slightly and press the edges gently to avoid any leakage of the stuffing from the outer cover.
Slightly pork the outer layer with a needle or a knife randomly to create pores. It helps the somas to get cooked well.
Similarly, prepare all samosas and keep it ready for frying.
Heat a broad pan and pour enough oil to fry the somas.
Once the oil is heated, set the stove in medium flame and drop the somas one by one into it.
You can fry 4 to 5 somas at a time if the pan is quite big.
When one side is cooked, just flip them to the other sides and fry till golden brown.
Similarly, deep fry all the somas and place it in a bowl over a paper towel to absorb excess oil.
Now the somas is ready and you can serve it with pakoras or mixture.
Things To Remember For Sweet Somas recipe :
- The dough for the outer layer should be thick enough to make firm balls so always be cautious while adding water to prepare the dough.
- Always prefer to cover the dough with damp muslin cloth to a lid as it retains the enough moisture in it.
- You can add other dry fruits like dried dates or pistachios depending upon your taste and preference.
- Always use any refined oil for frying because it does not have a strong smell.
- Do not close the fried somas immediately as it will make the somas less crispy.
Ingredients
Directions
Take a bowl and put the measured quantity of semolina, maida and a pinch of salt and ad a little water to make a thick dough out of it.
Knead it for some time and ensure that it is thick but at the same time soft in texture.
Take a white wet muslin cloth and cover the dough with it and keep aside.
Take a white wet muslin cloth and cover the dough with it and keep aside.
Heat a pan and dry roast the measured quantity of fried gram till golden brown. Once you get the roasted smell of the fried gram, take it from the stove and let it cool for some time.
Once it gets cooled, put it in a mixer jar and make a coarse powder.
Heat the pan again and add a spoon of ghee to it. Once it is heated put the cashews in it and fry till brown and keep aside.
Put the sugar and cardamom together in a mixer jar and make a coarse powder out of it.
Now mix the fried gram powder, sugar powder and the grated cconut and the roasted cashews together with a little ghee and see to it that there are no lumps in it.
Now the outer dough and the inner stuffing for the somas is ready.
Take the dough and make small even balls out of it
Roll out the balls into small puris of equal size. Use a little oil here and there to avoid stickiness.
Now take each puri and put a tea spoon of stuffings in it and close it sideways, i.e, in the shape of a semi circle.
Dip your fingers in water slightly and press the edges gently to avoid any leakage of the stuffing from the outer cover.
Slightly pork the outer layer with a needle or a knife randomly to create pores. It helps the somas to get cooked well.
Similarly, prepare all samosas and keep it ready for frying.
Heat a broad pan and pour enough oil to fry the somas.
Once the oil is heated, set the stove in medium flame and drop the somas one by one into it.
You can fry 4 to 5 somas at a time if the pan is quite big.
When one side is cooked, just flip them to the other sides and fry till golden brown.
Similarly, deep fry all the somas and place it in a bowl over a paper towel to absorb excess oil.
Now the somas is ready and you can serve it with pakoras or mixture.
