Description

Sweet Somas are a popular Indian sweet pastry, often made during festivals like Diwali. These crescent-shaped delights feature a crispy outer shell filled with a sweet mixture of coconut, jaggery, and nuts, offering a delightful blend of textures and flavors.

Ingredients

For the Dough

• 2 cups All-purpose flour (Maida)
• 1/4 cup Ghee or Oil (melted)
• 1/2 cup Water (or as needed)
• 1/4 teaspoon Salt

For the Filling

• 1 cup Freshly grated coconut
• 3/4 cup Jaggery (grated or powdered, adjust to taste)
• 1/2 teaspoon Cardamom powder
• 2 tablespoons Cashews (chopped)
• 1 tablespoon Raisins
• 1 tablespoon Poppy seeds (Khus Khus) (roasted)

For Frying

• as needed Oil or Ghee (for deep frying)

Instructions

1. Prepare the dough: In a large bowl, combine flour and salt. Add melted ghee or oil and rub it into the flour until the mixture resembles breadcrumbs. Gradually add water and knead into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
2. Prepare the filling: In a pan, melt the jaggery over low heat with a tablespoon of water until it forms a syrup. Strain to remove impurities. Add the grated coconut and cook, stirring continuously, until the mixture thickens slightly and is fragrant. Remove from heat and add the cardamom powder, chopped cashews, raisins, and roasted poppy seeds. Mix well and let the filling cool completely.
3. Divide the dough into small, equal-sized balls. Roll each ball into a thin circle (puri).
4. Place a spoonful of the cooled filling on one half of the puri. Lightly moisten the edges of the puri with water.
5. Fold the other half of the puri over the filling to form a crescent shape. Press the edges firmly to seal.
6. Trim the edges using a Somas cutter or a knife to give them a decorative finish and ensure a tight seal.
7. Heat oil or ghee in a pan over medium heat for deep frying.
8. Carefully slide a few Somas into the hot oil. Do not overcrowd the pan.
9. Fry the Somas on medium heat, flipping occasionally, until they are golden brown and crispy on both sides.
10. Remove the fried Somas using a slotted spoon and drain excess oil on absorbent paper.
11. Repeat the frying process with the remaining Somas.
12. Let the Sweet Somas cool completely before storing them in an airtight container.