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    Home » Recipes » Sweets

    Sweet somas recipe | Diwali sweets recipes

    November 5, 2012 by Raks Anand 63 Comments / Jump to Recipe

    Sweet somas is an extremely addictive snack with perfect balanced sweet stuffing inside a crisp outer layer.

    Let's see how to make it perfectly with stepwise images.

    somas recipe
    somas

    Sweet somas or somasi is our family favourite. My MIL and mom makes it for every Diwali. My MIL makes a simpler version for the outer cover.

    Though most of the recipes has rava in it, this one is simple only with Maida. For crispiness she adds one spoon of corn flour.

    I have made only once before this, that time with rava, long time back. This time, when I checked the recipe with my MIL she told this simpler version which never fails to keep it crisp.

    And it was till yesterday after a week I made this. Aj first time eating this and he loved it very much. Of course he should! After all its the family favourite and he is no exception.

    sweet somas
    somas

    Stepwise images

    1. Mix all purpose flour, corn flour, salt and oil well. Then sprinkle water to make stiff dough. Needs only near ¼ cup water, so careful while adding water. Keep aside for at least 2 hours.
    dough

    2. Meanwhile grind fried gram dal first into a coarse rava like powder.

    powder

    3. Grind sugar into a fine powder with ealchi.

    sugar

    4. Grate coconut and dry roast well till the moisture evaporates. Fry in medium flame for until it becomes dry and wafts nice aroma. Take the ground fried gram dal, sugar powder and cooled roasted coconut in a mixing bowl.

    roast

    5. Mix well and keep it in a airtight container. Now again knead the dough to smooth.

    dough

    6. Divide into 15-16 equal balls. Roll each into thin pooris.

    6-step

    7. Now spoon 1 or 1 & ½ tablespoon of the pottukadalai powder into this and grease well the sides of the poori. You need not fully grease, half of the sides is enough.

    7-step

    8. Cover it as shown in the picture and seal the side well. Now use a cutter or knife to trim the edges. Make sure you trim it over the area where you sealed. Leave some area sealed while you cut, otherwise there are chances of opening up while frying.

    somas steps

    9. Repeat the process for all. Keep covered until you deep fry. Deep fry in hot oil in medium flame both sides flipping in between, until golden in colour. You can fry 3 – 4 per batch. Or how muchever your kadai/oil holds.

    The key for crispy somas that stays crisp for days is, fry in low heat for long time so that there is no moisture.

    sweet somas step

    Cool down and store in airtight container. Stays good upto a week in room temperature. The flavour that the pottukadalai, cardamom, sugar and coconut bursts along with the maida outer layer, when you bite is really awesome. You are going to love it!

    sweet somas

    Check out my other Diwali recipes.

    somas recipe
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    Sweet Somas recipe

    Sweet somas is an extremely addictive snack with perfect balanced sweet stuffing inside a crisp outer layer.
    Course Snack
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 30 minutes
    Resting time 2 hours
    Servings 20 pieces
    Cup measurements

    Ingredients

    For the outer layer

    • 1 cup Maida all purpose flour
    • 1 teaspoon Corn flour
    • 1.5 tablespoon Oil
    • Salt a generous pinch

    For filling

    • ½ cup Pottu kadalai fried gram dal
    • ¾ cup Sugar
    • ½ cup Coconut grated
    • 1 Cardamom
    Prevent your screen from going dark

    Instructions

    • Mix flour,corn flour, salt and oil well. Then sprinkle water to make stiff dough. Needs only near ¼ cup water, so careful while adding water.
    • Keep aside for at least 2 hours.
    • Meanwhile grind fried gram dal first into a coarse rava like powder.
    • Grind sugar into a fine powder with cardamom.
    • Grate coconut and dry roast well till the moisture evaporates. Fry in medium flame for until it becomes dry and wafts nice aroma.
    • Take the ground fried gram dal, sugar powder and cooled roasted coconut in a mixing bowl.
    • Mix well and keep it in a airtight container. Now again knead the dough to smooth.
    • Divide into 16 equal balls. Roll each into thin pooris.
    • Now spoon 1 or 1 & ½ tablespoon of the prepared stuffing into this and grease well the sides of the somas. You need not fully grease, half of the sides is enough.
    • Cover it as shown in the picture and seal the side well.
    • Now use a cutter or knife to trim the edges. Make sure you trim it over the area where you sealed. Leave some area sealed while you cut, otherwise there are chances of opening up while frying.
    • Repeat the process for all. Keep covered until you deep fry.
    • Deep fry in hot oil in medium flame both sides flipping in between, until golden in colour.
    • You can fry 3 - 4 per batch. Or how much ever your kadai/ oil holds.

    Notes

    • The powder I have given, usually I make it double the quantity and refrigerate. It is very nice to eat it as such. Or it can be a good side for chapathi too. My Mom even fills and makes poli kind of thing with this.
    • When greasing with water, make a broad sealing to ensure that it won't open up while deep frying, also make sure you trim it with in the sealed area. If the somas opens up while frying, then the oil gets spoiled.
    • Adding oil while making dough is to make it crisp. It helps in using less water while making the dough.
    • Dough should be stiff to get crispy outer layer.
    • Don't change the proportions much in the stuffing.
    • You can use somas cutter spoon for trimming as I have used. You can also use a pizza cutter, pastry wheel cutter or even knife. Or you can also fold the edges. But folding edges may result in  uneven cooking.
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    Reader Interactions

    Comments

    1. Nivedhanams Sowmya

      November 05, 2012 at 2:54 am

      no words to say how good these are!!! well done raji!!
      Sowmya
      Ongoing Event - CWF - Whole Wheat Flour

      Reply
    2. jeyashrisuresh

      November 05, 2012 at 3:20 am

      Super perfect somas, my patti makes this for diwali. I never tried on my own. beautifully explained

      Reply
    3. Shabitha Karthikeyan

      November 05, 2012 at 3:34 am

      Me too never tried it on my own. Looks very homey and good !!

      Reply
    4. Nagalakshmi V

      November 05, 2012 at 4:02 am

      i LOVE this sweet. beautifully clicked, Raji

      Reply
    5. Prathibha

      November 05, 2012 at 4:07 am

      I love this sweet very much as it is very mild in sweetness...

      Reply
    6. Vimitha Anand

      November 05, 2012 at 4:24 am

      Love this a lot... Nice one

      Reply
    7. Gajus kitchen

      November 05, 2012 at 5:05 am

      Looks too good and wish to grab one from the plate.

      Reply
    8. suhaina aji

      November 05, 2012 at 5:26 am

      wonderful clicks Raji. Love to try it.perfectly done. really admire ur skills.

      Reply
    9. suhaina aji

      November 05, 2012 at 5:27 am

      My aunty and mom used to make this for marriages at home. reminds me of those good old days.

      Reply
    10. sabina

      November 05, 2012 at 5:42 am

      Just loved the neat presentation as always and I got a packet of desiccated coconut so can I use it here for the filing so how will I prepare it unlike the fresh coconut.
      Reg adirasam I too have wasted lot of arisi maavu..and the y used to drift like sand in the oil and ittz been a while I tried experimenting after those numerous flops...ur post has given me some courage...so I've soaked 1.5 cups exactly and gonna try-will give u feedback (scared as appearing for exams),,

      Reply
    11. Debs @ The Spanish Wok

      November 05, 2012 at 6:19 am

      I made samosas recently and was disappointed not to achieve all those bubbles on my pastry. Now I know to add cornflour, thanks.

      Reply
    12. sowmya(creative saga)

      November 05, 2012 at 6:59 am

      ya I add rava for the crispiness..looks delicious..i love this sweet..

      Reply
    13. Veena Theagarajan

      November 05, 2012 at 9:07 am

      Perfectly done.. this is my mum favourite.. Love it..
      great-secret-of-life.blogspot.com

      Reply
    14. Lubna Karim

      November 05, 2012 at 12:03 pm

      stuffing sounds yum....somas look extremely crisp and yum..

      Reply
    15. Premalatha Aravindhan

      November 05, 2012 at 1:54 pm

      Nicely done Raji,came out perfectly...wish i could get that cutter soon:)

      Reply
    16. Shanthi

      November 05, 2012 at 1:57 pm

      Perfectly done somasis.

      Reply
    17. divya

      November 05, 2012 at 2:06 pm

      Wow...that's an absolute delicious recipe.....

      Reply
    18. Aruna Manikandan

      November 05, 2012 at 2:17 pm

      my fav...
      looks perfect and delicious raji 🙂
      planned to do for diwali.

      Reply
    19. Dipti Joshi

      November 05, 2012 at 2:50 pm

      Using Pottukadalai Powder instead of fresh coconut is a great way to extend the shelf-life of this recipe. I will definitely use this stuffing in my recipe. It's a baked version of the Karanji recipe and it currently uses fresh coconut. http://dipsdiner.com/dd/?p=431

      Reply
    20. Akanksha Verma

      November 05, 2012 at 5:15 pm

      nice recipe, thank you for sharing, love the presentation!

      Reply
    21. Suja Manoj

      November 05, 2012 at 6:22 pm

      Love this a lot,great presentation.

      Reply
    22. Srimathi

      November 05, 2012 at 8:02 pm

      Looks awesome. Amma makes it for diwali too.

      Reply
    23. Priya

      November 05, 2012 at 8:26 pm

      My mom never failed to make this somas, seriously i hates this before, now am craving for some..Super crispy somas,beautifully done.

      Reply
    24. Sangeetha

      November 05, 2012 at 10:05 pm

      we too make filling this way, looks perfect n very inviting...even without the mold, u got nice shape n looks beautiful...loved it!!

      Reply
    25. Kitchen Queen

      November 05, 2012 at 11:27 pm

      it's just like gujias.
      http://realhomecookedfood.blogspot.com

      Reply
    26. sapna

      November 05, 2012 at 11:47 pm

      Thanks Raji for the nice recipe.Made it yesterday and it came out really well.

      Reply
    27. Sharanya

      November 06, 2012 at 2:33 am

      @sabina...dry coconut tastes even better than the fresh one....roast it for 2 min.....i make these with roasted semolina and dry coconut...

      Reply
    28. RAKS KITCHEN

      November 06, 2012 at 7:05 am

      Sabina, you can use it just in the place of the fresh coconut, you can roast to give a flavour or you can also use as such.

      Reply
    29. RAKS KITCHEN

      November 06, 2012 at 7:06 am

      Sapna, thank you for the prompt feedback 🙂

      Reply
    30. Nagu Subbu

      November 06, 2012 at 7:06 pm

      Raji I too tried It came out good but i dont have the cutter so some got opened otherwise everything was fine 🙂 🙂 Thanks a lot !!!

      Reply
    31. Reshmi Mahesh

      November 06, 2012 at 9:53 pm

      Delicious and perfect somas...Love the neat presentation and detailed post..

      Reply
    32. RAKS KITCHEN

      November 07, 2012 at 1:30 am

      Nagu,
      Cutter is not a factor in opening up. As i have mentioned in the post, You can seal broadly and cut with a knife also is fine. Make sure to cut over the sealed area, leaving some space sealed still.

      Reply
    33. RAKS KITCHEN

      November 07, 2012 at 1:31 am

      Thanks for the prompt feedback 🙂

      Reply
    34. Sharmilee! :)

      November 07, 2012 at 10:27 am

      Looks crispy and perfect...my fav anytime!

      Reply
    35. sumathi dharshini

      November 07, 2012 at 11:03 am

      I love this sweet

      Reply
    36. Palanimani Murugavell

      November 08, 2012 at 6:26 am

      I made it yesterday and my hubby loved it.thanks raks for the wonderful and easy recipe.

      Reply
    37. M D

      November 09, 2012 at 2:16 am

      Stunning! Love these. We call them Karjikai!

      Reply
    38. Vasu

      November 09, 2012 at 9:26 am

      Thank u for the awesome ,crispy sweet!
      Mine ready for diwali!!

      Reply
    39. Meenal Ramanathan

      November 10, 2012 at 7:06 pm

      should we use hot oil for preparing dough?
      i have dessicated coconut only.
      should i dry roast it or mix directly with sugar for filling?

      Reply
    40. RAKS KITCHEN

      November 11, 2012 at 1:15 am

      Hi meenal,
      Hot oil no need for preparing dough.
      Yes you can roast if you want a nice flavor, can use as such too.

      Reply
    41. Sandhya Ramkumar

      November 13, 2012 at 4:15 pm

      Tried tis too, luved dem.. perfect explanation. I did it wid a dumbling maker.. perfect

      Reply
    42. Sukanya

      November 14, 2012 at 4:38 am

      Wonderful receipe Raks. Tried it for Diwali and all of us enjoyed it. Perfect receipe and a keeper for sure.

      Reply
    43. notyet100

      November 21, 2012 at 2:41 pm

      Feel like picking one,,,perfect for the festival,..

      Reply
    44. Joseph Samuel

      November 21, 2012 at 3:20 pm

      My childhood favorite...tried today n came out very well.

      Reply
    45. Rohini

      October 19, 2013 at 9:59 am

      Hi Raks thanks for this recipe.I tried tday it
      came out good but one thing is it was crispier initially
      but later it was not that crispy.May i know where i went wrong?
      Thanks in Advance....

      Reply
    46. Raks anand

      October 19, 2013 at 10:10 am

      Try frying for little more time to make sure its fully fried, may be its not fried evenly.

      Reply
    47. nivi

      October 30, 2013 at 8:56 am

      HI , ll I get the same crisp somas if I substitute corn flour with rava ??

      Reply
    48. Raks anand

      October 30, 2013 at 8:57 am

      You can try.

      Reply
    49. pooja Srivastava

      November 01, 2013 at 4:53 am

      hi dear.....maine bahut logo ki recipes follow ki hai abtak but never satisfied....whenever i make ur recipes i just say thanks to god for helping me in form of u....thanks dear..thanks a lot...good work..keep it uppp

      Reply
    50. mahadevaiah muniyappa

      June 19, 2014 at 12:39 pm

      s it will be very tasty 2 eat one of my favourite sweet

      Reply
    51. Maya n Srikumar

      October 18, 2014 at 1:06 am

      i tried it today and it came up so good...loved it..thanx raks

      Reply
    52. Jess Jessi

      October 20, 2014 at 9:44 am

      Hello. I'm from Mauritius Island. Was searching for some diwali recipes and came across your blog. All the recipes are really well explained and for the 1st time I tried the somas. They turned out just perfect. Just as on the picture and my husband loves them. With the 1cup of maida i get about 10 somas and it was so good that we've eaten all..!!! For sure will do them for diwali this year and the years to come... Thanks a lot!!!

      Reply
    53. joan Marie Raffela Natarajan

      November 13, 2014 at 7:29 am

      I tried it today and my husband still keeps praising me...

      Reply
    54. saradha radhakrishnan

      November 05, 2015 at 11:43 am

      hi mam,
      can I use dry roasted nuts also for stuffing

      Reply
    55. Raks anand

      November 05, 2015 at 11:48 am

      Sure 🙂

      Reply
    56. Neela Kannan

      November 09, 2015 at 2:17 pm

      Hi,

      I made this somas yesterday. It came out crispy and taste really nice. But it came out in dark brown colour. I fried in very low flame only. It didn't get cooked when it was light in colour. You mentioned in the recipe that after making somas, you need to keep it covered until frying. But I kept it open until I finish making everything. Is that the reason it was dark in colour? If I have to cover, do I need it cover it with the wet cloth? And I reused the oil I made murukku before. Or was that the reason? Please advise.

      Thanks
      Neela

      Reply
    57. Neela Kannan

      November 09, 2015 at 2:17 pm

      Hi,

      I made this somas yesterday. It came out crispy and taste really nice. But it came out in dark brown colour. I fried in very low flame only. It didn't get cooked when it was light in colour. You mentioned in the recipe that after making somas, you need to keep it covered until frying. But I kept it open until I finish making everything. Is that the reason it was dark in colour? If I have to cover, do I need it cover it with the wet cloth? And I reused the oil I made murukku before. Or was that the reason? Please advise.

      Thanks
      Neela

      Reply
    58. Raks anand

      November 09, 2015 at 2:24 pm

      Is you kadai very thin? Use a heavy bottomed kadai for deep frying.

      Reply
    59. Neela Kannan

      November 14, 2015 at 10:13 am

      Hi Raks,

      Thanks for your prompt reply.My kadai is not very thick like yours but not very thin. I always use that kadai for making other snacks like murukku, thattai etc. It will be in white colour. Not sure that is perfect for sweet somas.
      Also you mentioned that it has to be covered until we fry it. It has to be covered by wet cloth or with anything else? Since it was little dry before I fry, that made the somas dark browner , I think. Please advise.

      Thanks
      Neela

      Reply
    60. Neela Kannan

      November 14, 2015 at 10:14 am

      Hi Raks,

      Thanks for your prompt reply. My kadai is not very thick like yours but not very thin. I always use that kadai for making other snacks like murukku, thattai etc. It will be in white colour. Not sure that is perfect for sweet somas.
      Also you mentioned that it has to be covered until we fry it. It has to be covered by wet cloth or with anything else? Since it was little dry before I fry, that made the somas dark browner , I think. Please advise.

      Thanks
      Neela

      Reply
    61. Raks anand

      November 14, 2015 at 10:15 am

      Just a lid is enough 🙂

      Reply
    62. Diya

      November 24, 2015 at 8:24 am

      I tried today this came well.. thanks so lot

      Reply
    63. Unknown

      November 08, 2018 at 11:04 pm

      I tried this today came out very well

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

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