Saturday, October 11, 2014

SWEET SOMAS RECIPE | KARANJI RECIPE |DIWALI SWEETS RECIPES

Somasi
Somasi | Sweet somas| Karanji |Karjikkai recipe is prepared by my grandma for Diwali every year. Though it is bit elaborate process but it is worth trying. I still remember my paati makes this effortlessly, a full drum of sweet somas along with so many other Bakshanams for Deepavali. She is my biggest inspiration more than my mother, as i grew up seeing her doing all the work efficiently and with lots of passion too.
 Many people make this karanji for Ganesha Chaturthi too.

Ingredients
Sweet somas

  Preparation Time : 30 mins+ resting time1 hour | Cooking Time :25 Mins |  Yields: 13-14

     For the outer cover
    Maida | all purpose flour    1/2 cup
    Sooji | Rava    2 tblsp
    Oil /ghee   2 tblsp
    Salt    a pinch
    Cooking soda   a pinch
   Water   to knead the dough

    For the filling
  Sugar   1/2 cup
  Dry coconut(koparai)*  1/2 cup
  Pottu kadalai | Chutney dal  1/4 cup
  Cardamom powder    a pinch
 Oil    for deep frying*you can also use freshly grated coconut, but roast it nicely in a dry pan before using.
  

Sweet-somas
Method:
  • In a wide bowl add the flour, sooji(pulse the sooji) and add oil to this.
  • Make it like a bread crumbs with the tips of your fingers.
  • Add little water and make it into a tight dough.
add-oil dough
  • Keep it aside covered for an hour.
  • For making the poornam roast the dry coconut for 5 mins and when it is cool, grind it along with pottukadalai and sugar. Add cardamom powder and mix pulse once.
grind powder
  • This poornam can be stored in a clean container and can be had as it is. Actually poppy seeds will generally be added to this poornam. But since we don’t get it here, i didn’t use it .
  • Divide the dough into small lemon sized balls. Take one lemon sized ball and roll it very thin with a rolling pin. I just cut with a lid to make a even size round.
lemonsize balls make-round
  • Apply little water to the edges . This is to make it seal tightly.
  • Place 2 tsp of poornam in the center and join the edges by folding it.
put -poornam fold
  • With a fork make patterns in the edges. Even you can use a somasi cutter to make the edges even.
  • Keep it covered till you finish the process for the entire somasis.
cut-fork somas
  • Heat oil for deep frying and when the oil is hot put the folded somasi in batches and fry till golden brown on both sides.
  • Drain in a kitchen towel .
fry-in oil deep-fry
  • Repeat this for all the somasis. Store it in a air tight container.
  • It stays good for more than 10 days.
Sweet-somas
Notes:
  • While rolling the dough ensure let it be thin, else the somas will not be crispy.
  • Make the edges sealed properly, else it may open up in the oil while frying.
  • Let the dough be stiff.
  • You can have the left over poornam as it is or my mom have this with chapathi or dosa too.
  • You can add hot ghee to the poornam and make urundais too.
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9 comments:

  1. thumbs up absolutely lovely . one of my favorite filling

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  2. Little bit of work though ,But outcome is amazing ..My mom do this for diwali

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  3. We make karanjis with fresh grated coconut filling, yours is a nice version too :)

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  4. jayashri; my mother made it all the time she called it karchikai. love it.

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  5. should i have to use only dry cocunut???

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  6. This variety tastes fantastic if khuskhus is added instead of roasted gram

    ReplyDelete

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