While other bloggers are gearing
up with their Orange, white, green colour coded post for Independence day, I am
posting this Aadi Pooram special. Aadi Pooram was last week. Yeah, I am slow
like that. So this sweet somas was a revelation to me and is far better than
the store bought ones. No, really. This is not a standard blogger phrase (“better
than store-bought”) that I am using here although I’ve been guilty of using it
too before. This somas really, truly is better and I’ll never be buying them
from stores again. What I really love about this somas is the filling. The
filling is a very un-assuming combination of roasted coconut, poppy seeds,
cashew nuts and sugar. Poppy seeds! I thought. I’ve never been too fond of the
store-bought somas, so last week, when we were making these somas for Aadi
Pooram, I really didn’t expect much out of it. I was so wrong. I loved these
somas. The poppy seeds took the somas to another level adding crunch and a wonderful
nutty flavour to the somas.
I made these somas alongside my Maamiyaar and I
learnt real-time the somas-making process. I am really happy at these times for
the joint-family setup. You’ll need patience however to make these somas,
especially if you’re making large batches like we did that day. We slogged the
previous night making these sweet somas, Murrukku, Coconut burfi, Boondi Laddu
and variety rices for Aadi Pooram. It was heady, cooking up all these dishes
and I was really excited. I get a great kick out of large scale cooking. This
wasn’t large scale at all actually. But it was larger than usual.
There are a few things to keep in mind to get those lovely crisp, puffed up somas. The dough has to be really soft and well kneaded. So knead like crazy. Use only a small lemon sized ball of dough for a somas. Roll it out really thin, so thin that you’re able to see your hand if placed beneath the rolled out disc. To do this, you’ll need to flour your rolling surface generously.
These somas are traditionally
done for Seemandham (baby showers). Aadi Pooram is when we celebrate Amman’s Seemandham.
We offer these sweets and variety rices (the traditional Seemandham Menu) to
Amman. Amman is adorned with coloured glass bangles and Temples distribute
coloured glass bangles to devotees too. Head here or here for more on Aadi.
Prep time: 1-1/2 hours
Cooking time: 30 mins
Makes – 30 somas
Ingredients
Oil – as necessary for deep
frying
Ingredients for the Dough
Maida/All purpose flour – 3 cups
+ 1/2 cup for dustingSunflower Oil – 2 tsp
Warm Salted water – as necessary
Ingredients for the filling
Grated coconut – 1-1/2 cups
Sugar – 2 cups
Poppy seeds/Khus Khus seeds – 3 tbsp
Cashew-nuts – ¾ cup
Ghee – 1/4 cup
Method
1. For
the dough, take the flour in a large bowl and add oil. Add salted warm water
little at time to make a soft dough. Knead well for 10 minutes and let it rest
for an hour.
2. For
the filling, dry roast the grated coconut in a kadai on low heat for about 5
minutes. Stop when it starts colouring. Transfer to a bowl.
3. In
the same kadai, heat ghee and roast the cashew-nuts till golden brown. Remove
the roasted cashew nuts with a slotted spoon and dump them on the roasted
coconut.
4. In
the remaining ghee, add the poppy seeds and let roast till they pop – about 2-3
minutes. Transfer the roasted poppy seeds to the coconut mixture.
5. Add
sugar to the coconut mixture and mix well with a spoon. Your somas filling is
ready.
6. Before
assembling the somas, knead the dough again for 5-10 minutes. Pinch a small
lemon sized ball of the dough. Cover the remaining dough with a wet cloth to keep
the dough from drying out. Dust a rolling surface generously with flour and roll
out the ball of dough into a large chappathi sized disc. Flip over in between
and dust with flour to prevent it from sticking to the surface. The disc has to
be really thin, when placed on your hand you should be able to see your hand
through it.
7. Spoon
about 2 tablespoons of the coconut filling onto the centre of the disc and fold
the circle in half with the filling in the middle. Press the edges together with
your index finger to firmly secure the somas. Trim the outer edge of the somas
with a fluted cutter or pizza cutter. Place on butter-paper or bamboo moram to
avoid the somas sticking to the surface. Repeat with the rest of the dough and
filling to make more somas.
8. Deep
fry the somas in oil in batches till golden brown and puffed. Remove onto absorbent
paper. When cool store in air-tight boxes for upt0 2 weeks.
Notes
1. Don’t
spoon more than 2 tablespoons of the filling into the somas. Make sure to seal
the edges of the somas firmly. If the filling emerges out during frying, it’ll
mess up the oil.
2. After
filling and sealing, place the somas on butter paper or a bamboo moram so that
it doesn’t stick to the surface. Handle very carefully. The somas will be like
muslin cloth now and the filling will not take up the entire somas. That is
fine. That is how it should be.
Such a delicious desert recipe !
ReplyDeleteLovely Somas.. I just love them so much..
ReplyDelete