Sweet Recipe.Kajjikaya in Andhra. Karanji in Gujarat. Somas in Tamil Nadu. Traditional Sweet Recipe.
For the Crust:
All purpose flour 2-3 cups
Baking soda ¼ spoon
Salt as per taste
Warm water 1 cup
Ghee or clarified butter 1 cup
Working Flour few spoons
Working oil or ghee few spoons.
Sooji/Bombay rawa 6 spoons
Poppy seeds 6 spoons
White Sesame seeds ¼ cup
Finely grated Coconut ¼ cup
Finely chopped Cashew nuts ¼ cup
Sugar ¾ cup
Ghee few spoons.
Refined Oil – for deep frying.
For Dough or Crust:
Add salt and baking soda to warm water. Let it dissolve well.
Bring all purpose flour in a large bowl. Make a well….now run the above solution to it. Slowly throw in the flour and prepare a smooth dough. Add ghee or butter while making the dough or as a finishing touch. Keep them refrigerated for 20 minutes(well covered).
Heat a deep wok over low-medium range. Toast gently sesame seeds and set aside.
Toast Bombay rawa and set aside too.
Now in a clean bowl, bring toasted sesame seeds, toasted rawa, poppy seeds, grated coconut, chopped cashew nuts, sugar and ghee. Mix them real good and set aside.
Now make equal parts out of the dough. Maybe each varies into small lemon size.
Knead them gently using limited working flour or ghee.
Now take a spoon full of filling mixture and place right at the centre of the above chappathi/kneaded sheet. Cover them to one side(like a semi-circle) Gently twist the edges without having any gap. Repeat the same for as much as ‘Somas’ needed.
Heat oil in a deep frying pan. Gently fry the ‘Somas’ in it. Maybe till the outer crust is crispy and turns to golden color. Fry only few at a time, never load the oil.
Leave the fried ‘Somas’ over kitchen tissues for few minutes.
Repeat the same for each batch. Allow them to cool and then store in a air-tight container.
Serve warm or later as a Tea time snack. Can be taken as a dessert after meals too.