Sweet Somas was the first sweet that I tried in my 9th std, ofcourse with ammas help. During my school days, I was least interested in cooking but my cousin sister made this for me which urged me to try it atonce. I love sweet somas very much and this recipe sure is special to me as this was the first sweet I tried officially. I don’t know why it took so long for me to post this recipe.I love even the somas making process, especially trimming it with a special somas cutter spoon.I made it today to make a post here and we enjoyed eating somas after so long.
Diwali recipes collection
Pin I remember as a kid I used to call this sweet puffs. My ammama used to stuff poriyals/curries that is leftover for lunch and make khara somas, I love that too but she makes khara puffs with wheat flour still it tastes good.I have to try and post that version also may be by next Diwali! Pin If you have any more questions about this somas recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this somas recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
How to make Somas
Cool down and store in airtight container.
Expert Tips
Rolling it thin ensures crispy outer layer. Adding rava gives a crisp outer layer. If you dont beat and knead then the oute layer will not be crisp, it will become soggy more like puri after cooling down. Rolling each circle seeprately sure takes time so I usually follow this method of rolling a big circle and cut 3-4 small circles using a lid, that way it makes things quick. It is a must to beat well and knead it for the mentioned time.Allow it to rest well before rolling. The prepared dough should be stiff and not loose. While greasing with water make a little broad sealing so that while cutting there is enough space in the sealed area to cut/trim. If you don’t have the somas cutter spoon, just use a pizza cutter.Else seal it by pressing it with your fingers.You can even fold it but folding gives crisp hard edges after frying so I suggest to just press and seal.Else slightly press it with a fork. Make sure you keep the dough and prepared somas covered before frying. My kadai is small so I fried only 2 at a time, it depends on how big your kadai is. You can use the leftover inner stuffing for making sweet paratha for kids, tastes great. Rava gives crispness to the outer layer.
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