Sweet Samosa Recipe (Sweet Somas / Somasi / Karanji)

Published : | Last updated : October 26, 2026 | By
Skip AI. Set Chitra's Food Book as your preferred Google source.

Sweet samosa, also known as somas sweet, somasi or karanji, is a traditional South Indian festive sweet with a crispy, golden crust and a delicious coconut-pottukadalai stuffing. Here is how to make traditional Tamil Nadu style sweet somas easily at home with step-by-step photos!

Jump to Recipe Print Recipe
Sweet samosa recipe

I learnt this sweet samosa recipe from my MIL (mother-in-law). We used to make this for every Diwali. It is very easy to prepare with a no-cook coconut, fried gram dal and sugar filling used as a simple stuffing. We call it as somas sweet or somasi. It is also known as Karanji, meetha samosa in Hindi. Kids would love this for sure.

We have made the shape using samosa cutter. You can use a fork or fold with hands to make nice swirls like chandrakala. Ok, let us see how to make sweet samosa recipe with step by step pictures.

Quick Notes for US & Abroad Kitchens

  • Coconut Options: Frozen grated coconut thawed and dry roasted on low heat for a minute works great. If using store-bought unsweetened desiccated coconut, warm it briefly without browning.
  • Pottukadalai (Roasted Gram): Readily available in Indian grocery stores as roasted gram dal or roasted chana dal. Grind it coarsely with the coconut for that signature authentic crunch.
  • Stovetop Heat Control: On electric coil or glass-top cooktops, keep heat steady between medium and medium-low. Frying gently ensures the pastry puffs slightly and crisps thoroughly without scorching.
  • Sealing Technique: Moisten the semi-circle edge with a drop of water before sealing. If a samosa cutter is unavailable, press the edges firmly with fork tines to crimp.

Sweet Samosa Recipe (Sweet Somas / Somasi / Karanji)

Chitra
Crispy and flaky sweet samosa recipe made with a no-cook coconut, pottukadalai and sugar stuffing – Easy Diwali sweet
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Snacks, Sweet
Cuisine Indian, South Indian
Servings 10 samosas

Ingredients
  

For Outer Dough

  • ½ cup All purpose flour / Maida (approx. 65 g / 2.3 oz)
  • 1 tbsp Semolina / Rava (approx. 12 g / 0.4 oz)
  • 2 tsp Ghee (approx. 10 ml / 0.35 fl oz)
  • pinch Cooking soda a big pinch
  • ½ tsp Sugar
  • pinch Salt
  • ⅓ cup Water approx. to make dough (approx. 70 ml / 2.4 fl oz)
  • Cooking oil to deep fry

For Sweet Stuffing

  • ½ cup Sugar (approx. 100 g / 3.5 oz)
  • ½ cup Grated coconut (approx. 50 g / 1.8 oz)
  • ½ cup Roasted gram dal / Pottukadalai (approx. 50 g / 1.8 oz)
  • 3 nos Cardamom seeds skin removed and ground

Instructions
 

  • To make sweet samosa, take a wide bowl, sieve maida and cooking soda.
  • Add rava, sugar, salt and mix well. Now add water and make a smooth, pliable soft dough like chapathi dough. Knead well for sometime and cover the dough with a cloth or polythene sheet for 30 to 60 minutes.
  • In the meanwhile, make the filling. In a kadai, dry roast grated coconut for a minute until the moisture evaporates. In a mixer jar, take the roasted gram dal, roasted coconut and cardamom seeds. Pulse once or twice to make a coarse powder.
  • Now add the sugar and pulse twice again. The mixture should not be smooth; it should be coarsely ground. Do not add water.
  • Now take the dough and make small equal-sized balls. Dust in a little maida and keep ready.
  • Roll out a small poori (keep it slightly thick) and place 2 tsp of filling in the centre. Fold one side over to make a semi-circle. Seal the edge firmly by pressing with your fingers (dip fingers in water to seal securely). Run the samosa cutter over the edges to make a pretty design and trim extras.
  • Heat oil in a kadai on medium heat. Deep fry the samosas in batches on both sides until crisp and golden brown. It puffs up slightly like poori. Drain on kitchen paper and store in an airtight container once cooled.

Notes

  • Keep the flame on medium to medium-low while frying so the outer crust turns golden and stays crisp for days.
  • Ensure the filling is coarsely ground without adding any water.
  • Seal the edges tightly with water before cutting or crimping to prevent the sugar-coconut filling from spilling into the oil.
  • You can make the design using a somas cutter, a fork or by making hand pleats like chandrakala.
Tried this recipe?Please comment how it was!
Tried this recipe?Mention @chitrasfoodbook or tag #chitrasfoodbook!
Interested in Short videos?Please Subscribe Chitra's Food Book!

Sharing is caring

Yummy sweet samosa is ready! Enjoy these crisp somas sweets for Diwali!

Crispy sweet somasi ready to serve

Related Posts

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




33 thoughts on “Sweet Samosa Recipe (Sweet Somas / Somasi / Karanji)”

  16. Priya Suresh

    Its been ages i made them at home, wish i could make some for this deepavali,yours looks super crispy and prefect.

    Reply
  21. Deepti

    Love the sweet samosas.. can definitely sense that diwali is around with all these wonderful dishes! Happy festive season

    Reply
  26. Unknown

    Dear Chitra, I made this for ganesha festival today and they came just PERFECT. Super crispy and awesome taste. Thanks a lot for this wonderful recipe and step by step process to help newbies like me….This is the first time I made these and 100 % happy with the recipe. Thanks again.
    – Bhavya

    Reply
  27. Unknown

    Dear Chitra, For the very first time I made this using your recipe for the ganesha festival today and It was PERFECT. It is Super crispy and tastes awesome. Thanks for this wonderful recipe and step by step process, Helped a lot. I am 100 % satisfied with this recipe. Thanks again.
    – Bhavya

    Reply
Scroll to Top