SWEET SOMAS – Karchikai / Karanji

SWEET SOMAS – Karchikai / Karanji

Somas is one of my favourite Snack. During the festival of Diwali we prepare many sweets. Preparing somas takes some time but it is worth of it. Somas is a deep fried recipe. It has a Crunchy outer later with sweet stuffing inside commonly called as puranam in South India. We can prepare Karam Somas also. But Sweet version is very delicious.



  • Diwali Sweet, Snack, Dessert.

AUTHOR : Dimple                           CUISINE : South Indian
COURSE : Dessert, Snack               YIELD : 20 Count


For Stuffing : (Puranam)

  • Fried gram – 1/2 cup
  • Grated Coconut – 1/2 cup
  • Cardamom – 4
  • Sugar – 1/4 cup
  • Ghee – 2 Tbsp
  • Cashew nuts – 5

For Outer Layer :

  • All purpose flour / Maida – 1 cup
  • Rava /  Sooji – 3 Tbsp
  • Salt – as required
  • Ghee – 1 Tbsp
  • Water – as required

For Deep Fry :

  • Oil


  1. Powder the sugar using blender.
  2. Dry roast fried gram for 2 min or until it is hot to touch. Roughly pulse(grind) fried gram. Do not make it as a fine powder.
  3. Chop cashews into small pieces.


For Outer Layer :

  1. In a mixing bowl add all purpose flour, salt, rava and ghee.
  2. Rub it using your finger tips in a way that it becomes into fine crumbled texture.
  3. Add water little by little and knead it as a tight dough.
  4. Cover it with a damp cloth and let it sit for an hour.

For Stuffing : (Puranam)

  1. Heat a pan. Fry cashew nuts in ghee. Do not burn it.
  2. Filter cashew nuts. In the same pan add coconut and roast it until you get good aroma out of it. Do not make it brown.
  3. In a mixing bowl, add Coconut, cashew nuts, powdered sugar, fried gram and cardamom powder. Mix everything using a spoon.

Somas :

  1. Take the resting dough and knead it once. Make equal sized balls. Roll each ball into a thin layer using a chapati roller. Dust with flour if needed.
  2. Use a round lid / bowl to cut the layer into perfect circle. Remove rest of the dough. This step is to make equal sized somas.
  3. Place puranam/stuffing on one side of the round layer.
  4. Dip your finger in water and apply it on the edge of the circle (half side only). This makes the outer layer to stick well. So the stuffing will not spill out while deep frying.
  5. Close it and seal the edges firmly using fingers. Use a fork to give a even design to the somas.
  6. Prepare all somas.

Deep Frying :

  1. Heat oil in a deep pan/kadai for deep frying.
  2. Drop a small amount of dough in the oil. It should come up immediately. Now the oil is ready for frying. Keep the heat on medium all the time.
  3. Drop 3 or more somas (depends on oil quantity and pan size) in the hot oil. Fry both sides until golden brown.
  4. Filter from oil and place it on a kitchen towel to remove excess oil. Fry all somas.


  • Cover the dough using a damp cloth all the time.
  • You can use ready made somas maker kit.
  • You can store somas in a air-tight box upto 10-15 days.
  • If you have excess puranam, you can simply eat it. Puranam itself is very delicious.
  • You can alter or add ingredients for puranam as you wish.
  • Adding a Tbsp of rava while roasting coconut gives good taste to the puranam.

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Step by Step Procedure with pictures :


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