Sweet Somas/ Coconut Gujiya (Baked)

Tags

Baked Gujia, Baked Gujiya, Baked kajjikayalu, Baked Somas, Baked Sweet Somas, coconut gujia, Coconut Gujiya, Gujiya, kajjikayalu recipe, Somas recipe, Sweet Somas, Sweet Somas recipe

Diwali preparation in full swing , here is a traditional recipe which is tuned a little healthier 🙂 You can have it guilt free 🙂 We call this as sweet somas in TN. Gujiya usually prepared with mawa, but the filling can be changed. So here it is with coconut and jaggery(gur). Replacing sugar with jaggery make it much better. I have prepared this with both All purpose flour and Whole wheat flour.

You can find step by step pictures at the end of the post.

Below are made with Maida

 

 

Below are made with Wheat flour

Ingredients:

For the filling:

Grated Coconut : 1/2 cup

Roasted Gram(Channa Dalia)/Pottukadalai : 1/2 cup

Jaggery/Gur : 1/4 cup (You can increase it as per your taste)

Poppy Seeds/Khus Khus : 1 tablespoon ( optional this gives a lot of crunchiness)

Cardamom/ Elaichi : 2

Water : 1 tablespoon

For the covering:

All purpose Flour(Maida)/Whole wheat flour : 1 1/4 cups

Corn Flour : 1 tablespoon

Oil : 1 teaspoon + extra to brush

Salt : a pinch

Water : as needed to knead dough

Method:

• Mix all purpose flour or wheat flour with corn flour, oil, salt. Add water slowly and knead a soft dough.
• Cover it set aside for at least half an hour.
• Next Grind the roasted gram/pottukadalai along with cardamom to Suji/Rawa  consistency and set aside.
• Heat a pan and dry roast grated coconut till nice aroma comes and water content goes off.
• Next dry roast poppy seeds for just 2 mins.
• Place the jaggery in the pan, add 1 tablespoon water and heat it. Heat till it gets meted.
• Now add jaggery syrup with roasted gram flour, coconut, poppy seeds and mix.
• It should not be watery, just a dry mixture.
• After half an hour, form small poori’s with the dough.
• Take a small round bowl and place it over the poori and squeeze it, remove the extra edge to form a nice round shape.
• Now place the filling in between and fold over.
• pinch the edges. Make sure they are pinched properly otherwise they would open up while baking or frying.
• Now take a fork and pinch on the edges. Or with a pizza cutter the edges can be trimmed off. I used fork, as I don’t have a cutter.
• Preheat oven to 390 F and grease baking tray with oil.
• Now place one by one and brush them with oil.
• Bake for 12 mins in one side. Then remove flip sides and bake for another 12 mins on the other side.
• Remove and cool down for few mins. Now the baked somas/Gujiya is ready 🙂

As always this can be deep fried in oil.

Jaggery can be replaced by sugar.

 

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Coconut Roti, Coconut filling samosa/thengai poorana samosa

Tags

baked coconut samosa, Coconut, Coconut Dessert, coconut filled samosa, Coconut filling samosa, coconut gujia, Coconut jaggery dessert, coconut roti, Jaggery, samosa, sweet flat bread, sweet roti, thengai poorana samosa

My madness with coconut and jaggery continues 😀 I wanted to make boli/bopatulu/holige with coconut filling and finally ended up with this, yes but the taste was too good. Being a sweet tooth I have to manage my sugar cravings and I am trying it with Jaggery 🙂 Mostly these boli/bopatulu/holige are made with lentil filling, but in Tamil Nadu we also prepare with coconut. I am not sure about other states. This used to be a favorite snack in my childhood days. They also make poorana samosa with this, which is another best snack. But at my home we had never prepared this.  I thought I should give it a try for boli. Bad luck I couldn’t roll the flour with stuffing as I made the stuffing a little watery 😦 After sometime I lost patience and mixed the stuffing with flour 😉 and finally got a good roti…. In the mean time I just tried 3 coconut stuffing samosa and baked it. This came out awesome 😀

Ingredients:

Coconut : Freshly grated 1 cup

Jaggery : 1/4 cup grated or powdered

Poppy Seeds/khus khus : 1 tablespoon

Whole Wheat Flour : 1 1/2 cups

Turmeric powder : 1/4 teaspoon

Salt : 1/2 teaspoon

Water : as required for dough

Oil : to drizzle over the roti

Method for poorana samosa:

Combine wheat flour, salt, turmeric powder, water and make a fine dough. Rest for 15 mins.

Combine fresh grated coconut, poppy seeds and jaggery. The mistake I did was added more Jaggery and it became very watery. Just make sure that they stick well and do not become too soggy.

Divide the dough to a small ball. With roller pin make round breads/roti. It should be a bit thick.

Once done put a small portion of coconut, poppy seeds and jaggery mix in the center of the roti. fold it to make a samosa rather this is something like Gujia and wrap it.

Preheat oven to 400F. Bake it for 20 mins. This turned out to be crispy and tasty. This has to be served the same day or next day, otherwise it turns a little hard.

Method for Coconut Roti:

In the above mentioned dough, I mixed the coconut, jaggery and poppy seed mix. It looked a bit watery, so added a bit more flour and mixed well.

Just like how we usually roll for roti/pizza,prepared the roti’s.

In a griddle, place the roti and just drizzle a bit of oil over it. Change sides and drizzle some more oil. Cook it for 4 to 5 mins.

Make sure the wheat flour gets cooked well. I stored this in refrigerator and it stayed very good for 10 days. If you feel very dry when you take out from refrigerator, just heat it in a griddle or microwave for 30 secs.

The poorana samosa was a perfect tea time snack and roti I had it for breakfast hehehe