Wish all my readers a very happy Tamil New year / Vishu
Somas is called as Kajjikayalu / Karjikayalu
. The recipe is the same, except you can have a variation in the fillings you fill in Somas. When we made this years back, I had used only copra with sugar and nuts. This time wanted to try with fried gram and a layered outer layer that turned out very crispy and tasty. I had wanted to make this yesterday but somehow couldn’t make it.
So for celebrating Tamil New Year, thought this version of sweet called as the Somas in Tamil would be very appropriate. This surely takes sometime on your legs. By the time I was done, I was so tired. But the sweet taste and the crispy outer layer surely made it up! Cooking on the day and posting surely has become very tough, it almost like one is too old for that! Anyway this also prevents me from writing long posts. Now not sure if that is good or not, as I feel good to writing and recording the daily activities of my kids.
Anyway once I made this, both Peddu and Chinnu grabbed each to eat it right away. I was surprised that they wanted to eat but after couple of bites, they kept it off. I gladly finished it, I was happy that Konda at least liked it a lot.
I remember my sis in laws getting these for us, when they visit us. They have home cooks in their place, making these and sell. Like these traditional sweets, there are many others which are also made in large number and sold. However making it yourself surely makes it all the difference.
For the Filling:
For the outer Layer
For the Outer Covering:
Maida / All purpose flour – 1 & 1/2 cups
Melted ghee – 3 tsp
Salt – 1/4 tsp
Water to mix
Melted ghee – 2 – 3 tbsp
Maida for dusting
How to make the outer dough
Take the flour in a wide bowl, mix flour, salt & ghee with enough warm water to knead to a smooth dough.
Sprinkle a little water, cover with a damp cloth and keep for 30 mins
Knead again and make 3 small balls of uniform size & roll out 3 chapathis of about the same size – 8-9”
Apply a little melted ghee uniformly on one side of a chapathi, sprinkling a little dry flour & place a second chapathi over it.
Follow the same procedure again.
Roll the 3 chapathis into a tight roll.
Cut into equal sized pieces.
For the Filling:
Pottukadalai / Fried gram – 1 cup
Grated Copra – 1/2 cup
Sugar – 1 cup
Khus khus / poppy seeds – 1/2 cup
Chopped cashew – ¼ cup
Cardamom powder – 1 tsp
Oil – to deep fry
How to make the filling:
Heat a non stick pan, quickly warm pottukadalai along with grated copra, poppy seeds. After couple of mins, remove and allow to cool.
In a mixer, take the sugar, roasted ingredients, run for couple of minutes to get a fine powder. Mix all ingredients together.
If you are using the Somas mould, grease with oil, roll out the dough into a disc and place it on the mould. In the centre, place a spoon full of the filling and fill forward and ensure you seal it well. Continue with the rest and keep it ready.
Heat oil and when it is hot, gently in 4 somas and fry in batches.
Decrease the flame & splash oil on them from around with the ladle.
When cooked on one side, turn over & fry.
You must fry on a low fire, turning them over a few times, till the bubbles subside completely. When cooked on low flame, the somas become crisp.
When the somas are cooked on both sides, drain to a kitchen towel.
If you cannot get copra, dry the freshly grated coconut well in a microwave on a plate on medium high till crisp & powder.
Don’t overstuff the somas, since the filling tends to come out when dropped in oil.
To make sure the sides are sealed well, you can make a paste of flour and water and spread on one side and enclose well.
Logo courtesy : Preeti
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