Ingredients

Maida : 2 cups 
grated copra : ½ cup 
Salt : a pinch 
Ghee : 2 tbsp 
Poppy seeds : ¼ cup 
Split roasted gram : 1 cup 
Sugar : 2 cups 
Cardamom powder : 1 tbsp 
Oil : as needed 
Cashew : 10

Method  

Mix maida, salt and ghee with little water and set the dough aside. Fry poppy seeds, split roasted gram and grated copra separately without oil. Mix and grind them into a coarse powder. Cut cashew into small pieces, fry in and add to the copra mixture. Add sugar, cardamom powder and mix well. Take a small ball of dough and roll it into a poori size circle. Place a small ball of copra mix in the middle of the poori. Fold the poori and paste the ends with little water. Cut the edges with the help of somaas cutter. Fill a pan with oil and heat it on a medium flame. Fry 4 to 5 somaas at a time.


This recipe is taken from the book "Sweets" by Revathi Shanmugam published by Kannadhasan Pathippagam