MASTERCHEFMOM: Sweet Somasi | Sweet Somas Recipe | Karanji Recipe

Sunday, October 15, 2017

Sweet Somasi | Sweet Somas Recipe | Karanji Recipe | Traditional Sweet Recipe

Hi Supermoms,

Traditional recipes bring back so many food memories from childhood. A sweet that my grandmother always used to make is the 'Somas/Somasi'- the South Indian version of the world famous Samosa. She used to make both the sweet and savoury version . The savoury version has boiled and spiced potatoes and the sweet version has a dry filling made out of roasted gram, poppy seeds, sesame seeds and sugar.

A bite into this crunchy sweet somasi gives a flavour explosion in your mouth and also takes you on a nostalgic trip. My Mother In Law made this yesterday as a part of our Diwali Sweet and Savoury preparation and I captured it to share this amazing traditional recipe with all of you.

Recipe Courtesy : Mrs. Prema

Sweet Somasi Recipe | Karanji Recipe :

Preparation time : 15 minutes

Cooking time : 45 minutes ( includes shaping the somasi)

Makes : 15 medium size somas/somasi

1 cup = 250 ml

Storage : Keeps good upto 7 days when stored in an clean, dry, odour free air tight container

Special Vessel/Equipment : Iron kadai/heavy bottom pan, rolling pin, cutter/shaper to cut the corner of the somasi shell ( you can also use a fork)

Ingredients :

For the outer shell:

1 cup maida/flour

pinch of salt

water ( adjust)

1 teaspoon oil ( of your choice )

2 teaspoons flour ( for dusting)

oil for frying

For the sweet filling :

1/2 cup roasted gram / chutney dal/pottukadalai ( coarsely ground)

1/2 cup fresh coconut ( grated) ( you can also use shop bought dessicated coconut )

2 teaspoons khus khus /poppy seeds

1 teaspoon sesame seeds/Til seeds ( white or black)

2 green cardamom pods ( powdered)

1/2 cup sugar ( powdered)

10 cashew nuts ( broken)

1 teaspoon ghee/clarified butter

Method :

To make the filling :

1. Heat a heavy bottom kadai or pan over low flame with ghee and roast the broken cashew nuts till they turn light brown and transfer it to a different vessel/plate.

2. Place the pan back on low flame and roast the poppy seeds till they splutter and add it to the cashews.

3. Next, roast the til seeds till they splutter and add it to the mixture.

4. Lightly roast the coconut so that there is no extra moisture and add it to the mixture.

5. Switch off the gas and in the heat of the pan, toss the ground roasted gram and then transfer it to the vessel containing the filling mixture.

6. To this mixture, add powdered sugar, cardamom powder and mix well.

Your filling is now ready.

To make the outer shell :

1. Add flour, salt, oil in a bowl and mix well.

2. Add water little by little, and made a smooth and soft pliable dough.

Chef tip : The dough might dry out if kept open, so keep the bowl covered with a lid or cling film .

3. Pinch a small portion ( size of a marble) , roll it into a ball.

4. Dust the working space with flour, and roll out the dough ball into a 3" circle.

Chef tip : Roll it out really thin so that the somas is crisp on the outside.

5. Place 1 1/2 ( one and half) teaspoons of the filling inside the circle.

6. Dip your finger in water and apply on the corner of the circle.

7. Close and seal the circle to form a semi circle ( refer picture above).

Chef tip : You can use a fork to shape the corner or simply cut the extra dough using a knife or cutter. You can also fold and seal the somasi. You can be creative when you seal them. Press gently to check if it is sealed properly.

8. Repeat the same for the remaining dough.

Chef tip : Place the shaped somasi in a floured plate.

9. Once you have shaped all the somasi , heat oil in an iron kadai/wok or pan over low/medium flame.

10. Check the temperature for frying by dropping a small piece of dough . If it instantly sizzles , then the oil is ready.

Chef tip : Temperature of oil is most important to make any fried snack. If the oil is not hot enough, the somasi will look greasy . If the oil is too hot, it will turn brown too quickly, but uncooked inside. So, have a constant watch on the temperature of oil.