Saturday, October 24, 2015

Susiyam | Suzhiyam | Diwali Recipe

Susiyam , a delicious deep fried sweet made from the channa dal and jaggery. It's one of the famous sweet in Tirunelveli area and it's often prepared on festive days like deepavali/diwali and Aadi Pandigai. In our family, we make this susiyam for deepavali and Aadi festival along with all the vadas and serve as offering to the god. It's one of the authentic sweet that has been prepared in our home town for generations. 

The chana dal stuffing for this susiyam is quite similar to the poornam of modak kozhukattai that we used to prepare on vinayagar chathurthi. So with the same stuffing, you can make two sweets, after making the susiyam, usually i reserve some of the stuffing in refrigerator and the next day i would be making the kozhukattai with the same stuffing and vice versa. Ok, now let's check out how to make authentic sweet recipe.

Susiyam

Preparation Time : 1 hr | Cooking Time : 30 minsMakes : 13-15 
Recipe Category: Sweets | Recipe Cuisine: Indian
Chana dal pooranam, Susiyam,Suzhiyan,Authentic tamil sweet, Diwali Sweet,Jaggery Susiyam , a delicious deep fried sweet made from the channa dal and jaggery. It's one of the famous sweet in Tirunelveli area and it's often prepared on festive days like deepavali/diwali and Aadi Pandigai.
Ingredients
For Stuffing
Channa Dal - 1/2 cup
Jaggery - 1/2 cup
Cardamom - 2 nos
Grated Coconut - 3 tbsp
Oil for frying
For Outer Layer
Maida - 1/2 cup
Salt - 1/4 tsp
Water - as needed


Procedure
Soak the channa dal for 1/2 hr .
In a sauce pan, bring 3 cup of water to boil, add the channa dal and allow to cook.The channa dal should not be mushy, if you press the channa dal in between your fingers, it should be pressed.That's correct stage, switch off the flame, drain the dal and dry it on neat kitchen cloth until the extra water is absorbed.Put the chann dal in the blender and pulse it for few seconds, it will become powdered easily and keep it asideHeat the  wide pan, add the jaggery with litltle water & crushed cardamom, allow the jaggery to melt and bring it to boil.Add the powdered chann dal, mix it well, then add coconut and stir it well.Once the dal leaves the side , remove it from flame & allow to cool. Then make equal size balls from the stuffing and keep aside.For Outer layer, take the flour & salt in a bowl and then add enough water to make thick paste like below pic. Heat the oil in a kadai. Once the oil is heated (if you drop pinch of batter in oil, it should come up immediately).Take one stuffing at a time, coat it with the batter well. Drop it in oil slowly. Gently flip the susiyam in all sides and cook until the outer layer is well cooked. Remove from the oil and place it in tissue paper.
 Tasty susiyam is ready to serve.
Notes:
  • You can make the stuffing a day before evening and make equal size balls and keep it at room temperature for next day use. It doesn't get spoiled and stay good for next day.
  • The batter should be in thick consistency and coat the stuffing well, otherwise, the stuffing will come out and mix it  in the oil while frying and the whole oil get wasted. so check it by dropping one in oil and then proceed.
  • Don't stir the susiyam immediately when you drop it in oil, let it cook for few minutes and then flip or stir, it will help the outer layer to cook & firm and prevent the stuffing to come out.

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