Somas - A Diwali Sweet

Ingredients (To make 20-22 somas)

2 cups of all purpose flour
2 tsp semolina/rava
4 tbsp butter, melted
a pinch of salt
water as required

For the filling

1/2 cup semoina/rava
1/2 cup grated coconut
1/4 cup sugar or as required
10 cardamom pods
10 cashew nuts
1 tbsp butter or ghee

Preparation

For the filling

1. Dry roast the semolina in low heat until they turn light yellow in color. Keep it aside.

2. Now dry roast the grated coconut until all the moisture evaporates and they become dry. Keep it aside.

3. Heat butter or ghee in a pan and roast the cashew nuts. Crush them to small pieces.

4. Grind the sugar along with cardamom to a fine powder.

5. Add the roasted semolina, coconut, cashew nuts and the powdered sugar and cardamom in a bowl and mix well. Allow them to cool down. This is the filling for somas.

To prepare the dough

1. In a large mixing bowl add the all purpose flour, semolina, salt and melted warm butter and mix well.

2. Add water to this little by little and knead it well to get a smooth and stiff dough.

3. Take small balls of dough and knead them into thin circular shaped pooris using a rolling pin.

4. Place 11/2 tbsp of the filling we prepared in the center of each poori. Apply a little water on the edges of the pooris and gently fold them. Seal the corners and sides of the pooris as shown in the picture. The water will help the edges to stick together.

5. Using a pizza cutter or knife, trim the edges of the somas to make proper semi circular shapes. Using a fork or knife make impressions on the edges as shown in the picture.

6. Heat oil in kadai. Once the oil is hot enough put the prepared somas into it and deep fry them in medium heat by turning both sides. Fry until they turn golden brown in color.

7. Drain them on a kitchen towel and let it cool completely. Store them in an air tight container.

Thanks to Soumya for the recipe :)