Traditional Sweet Somas with Rava Filling | Crispy Golden Rava Pooranam stuffed Somas

Sweet somas is a traditional South Indian sweet prepared especially during festive occasions such as Krishna Jayanthi, Navaratri, Diwali, Karthigai Deepam, etc. Somas is a traditional snack prepared during Seemandam Function, Ear Piercing ceremony and also as Marriage Seervarisai. These golden, crispy half-moon pastries are filled with a delicious rava pooranam made from roasted semolina, coconut, sugar, cardamom, and nuts. The crunchy outer layer and soft, aromatic filling make rava somas a delightful homemade treat for festivals, celebrations, and family gatherings.

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Ingredients needed for making Sweet Somas

For the outer covering
Maida - 1 cup
Fine rava -2 tbsp.
1 tablespoon hot ghee or oil
A pinch of salt
Water, as needed
Oil, for deep-frying

For the rava pooranam
1 cup fine rava/sooji
1/2 cup grated coconut
3/4 cup powdered sugar
2 tablespoons roasted gram dal/pottukadalai powder

1/2 teaspoon cardamom powder
1 tablespoon chopped cashews, optional
1 tablespoon poppy seeds or sesame seeds, optional
1 tablespoon ghee

Method for making Sweet Somas

Prepare the dough:  Add the maida, rava and salt to a mixing bowl. Pour in the hot ghee or oil. Rub the ghee into the flour using your fingertips until the mixture resembles breadcrumbs. Add water little by little and make a firm, slightly stiff dough. Knead for 5 minutes. Cover with a damp cloth and rest for 30–45 minutes. The dough should not be soft like chapati dough; a firm dough gives a crisp covering.

How to prepare the rava pooranam

1. Heat a kadai and dry-roast the rava on low heat until aromatic and lightly golden. Transfer it to a plate.

2. Add the grated coconut to the same kadai and roast on low heat until its moisture disappears. Do not brown it.

3. If using poppy seeds or sesame seeds, roast them separately for a minute.

4. Allow the roasted rava and coconut to cool completely.

5. Mix them with powdered sugar, roasted gram dal powder, cardamom powder, cashews and the roasted seeds. Add the ghee and mix well.

6. Keep the pooranam dry. If using fresh coconut, roast it thoroughly so the somas do not become soft or burst while frying.

Method for making Somas 

1. Knead the rested dough once again. Divide it into small lemon-sized balls. Roll each ball into a thin circle, approximately 4–5 inches wide.

2. Place 1 to 1½ tablespoons of rava pooranam on one side of the circle.

3. Fold the other half over the filling to form a semicircle. Press the edges firmly to seal. Trim the edge with a cutter or make a neat crimped pattern by pinching and folding the dough. Do not overfill them, as the filling can leak into the oil.

4. Now heat oil in a deep kadai over medium heat. Test the oil by dropping in a small piece of dough. It should rise gradually with small bubbles.

5. Carefully slide in a few somas without overcrowding the kadai. Fry over medium-low heat, turning them occasionally, until crisp and golden brown.

6. Remove and drain on a tissue paper. Allow them to cool completely before storing.

Important tips for crisp somas

1. Roll the outer covering thinly and evenly.
2. Rest the dough properly so the rava softens.
3. Roast the rava and coconut separately.
4. Use powdered sugar rather than wet sugar syrup for a dry filling.
5. Fry on medium-low heat; high heat can brown the somas quickly while leaving the covering underccoked.