For the final day of making Indian Sweets with Chocolate Twist, I selected Kajjikayalu or Somas. I had recently made Somas with the regular Dry Coconut, Fried Gram filling. This is the most common filling used in this sweet when made in the south.
In the North, they also use Khoya as filing. However this coconut, fried gram filling is very sweet on its own. So I decided to go ahead with this. In fact, I had saved up some filling from the previous batch and used Dark Chocolate to blend with it.
The dark chocolate after being mixed with the filling wasn't so dark as such. For a moment I was thinking if I should mix the cocoa powder into the dough. Then decided that will be too much. As expected this was an instant hit and I have requests for this to be made again.
Anyway, I realized that we have a lot of potentials to twist the Indian Sweets with Chocolate. I rather assume that kids these days would love chocolate in any way if offered. I thoroughly enjoyed making this theme and I knew this was one theme that was taken up and done ahead of time as I knew the results were going to be rocking!
The recipe is the same as the Somas I recently made. I halved the recipe and got about 15 Somas. The chocolate blend tasted like a truffle. I have a serious thought of making a laddo or a truffle with the remaining filling and dark chocolate.
Chocolate Kajjikayalu | Chocolate Somas Recipe
For the Outer Covering
- 1 cup Maida / All Purpose Flour
- 2 tsp Melted Ghee
- 1/4 tsp Salt
- Water to mix
- 2 – 3 tbsp Melted Ghee
- Maida for dusting
How to make the outer dough
- Take the flour in a wide bowl, mix flour, salt & ghee with enough warm water to knead to a smooth dough.
- Sprinkle a little water, cover with a damp cloth and keep for 30 mins.
- Knead again and make 3 small balls of uniform size & roll out 3 chapathis of about the same size - 8-9”
- Apply a little melted ghee uniformly on one side of a chapathi, sprinkling a little dry flour & place a second chapathi over it.
- Follow the same procedure again.
- Roll the 3 chapathis into a tight roll.
- Cut into equal sized pieces.
For the Filling
- Refer the filling that I made for Somas.
- 50 gms Dark Chocolate
How to make the filling
- Heat a non stick pan, quickly warm pottukadalai along with grated copra, poppy seeds. After couple of mins, remove and allow to cool.
- In a mixer, take the sugar, roasted ingredients, run for couple of minutes to get a fine powder. Mix all ingredients together.
- Once the filling is ready, mix it with dark chocolate and blend well.
Making of Kajjikayallu
- Roll out the dough into a disc and place it on the mould. In the centre, place a spoon full of the filling and fill forward and ensure you seal it well. Continue with the rest and keep it ready.
- Heat cooking oil and when it is hot, gently in 4 somas and fry in batches.
- Decrease the flame & splash oil on them from around with the ladle.
- When cooked on one side, turn over & fry.
- You must fry on a low fire, turning them over a few times, till the bubbles subside completely. When cooked on low flame, the somas become crisp.
- When the somas are cooked on both sides, drain to a kitchen towel.
- If you cannot get copra, dry the freshly grated coconut well in a microwave on a plate on medium high till crisp & powder.
- Don’t over stuff the somas, since the filling tends to come out when dropped in oil.
- To make sure the sides are sealed well, you can make a paste of flour and water and spread on one side and enclose well.