Somaas / Gujiya

It has got many names in different states in India. This can be made with different types of filling. I had some jaggery left at home, so I used that to make this sweet. This sweet is from Bihar and is popularly known as gujiya and especially made during a festival called holi. There used to be special orders for this sweet in my hostel during holi time. Okay lets see how to make this now. I will write down two types of fillings you can use.

Somaas made with Pottu kadalai and grated coconut       

Ingredients

All purpose flour 1 cup  (makes 12)

Pottu Kadalai/ Roasted Bengal gram   3/4 cup powdered

Sugar 1 cup powdered

Grated coconut - fried till the moisture leaves 1 cup

Cardamom - 1-2 powdered

Cashewnuts and Raisins - 3-5 cut into pieces

Recipe

Knead the flour well. Make smooth dough, adding little oil, salt and water. Keep aside for 15 minutes. Mix powdered sugar, pottu kadalai powder, grated coconut, cardamom powder and nuts together.

Make small balls out of the dough. Flatten it to a 4 inch in diameter. Put the filling in the center and close it in the shape of half moon. Press the edges with little water. Once all the dough has been used, heat oil in a wok. Deep fry them in the oil. Cool and put them in an airtight container. Consume within 2-3 days as it may get spoilt soon due to the coconut.

Somaas made with Jaggery and Coconut

Ingredients

All-purpose flour  1 cup

Jaggery 100 gms

Grated coconut 1 cup
Ghee 100 gms

Cardamom powder

Nuts – cashews, raisins, almonds

Directions - How to make
Knead the flour well. Make smooth dough, adding little oil, salt and water. Keep aside for 15 minutes. Meanwhile, heat the ghee until its warm. Add jaggery as it starts melting add the coconut and stir well. The proportion of coconut to jaggery should be such that the coconut blends well with jaggery. Now add the cardamom powder and nuts to it. Mix them well.

Make small balls out of the dough. Flatten it to a 4 inch in diameter. Put the filling in the center and close it in the shape of half moon. Press the edges with little water. Once all the dough has been used, heat oil in a wok. Deep fry them in the oil. Cool and put them in an airtight container. Consume within 2-3 days as it may get spoilt soon due to the coconut.