Saturday, October 24, 2015

Susiyam | Suzhiyam | Diwali Recipe

Susiyam is a famous sweet in Tirunelveli district and it's a must recipe for deepavali/diwali. We make this susiyam on deepavali morning along with all the vadas and offer to god. I like all  the sweets made with jaggery, it gives unique taste to the sweet. But some people made with sugar too, but in our family,we made with jaggery only. It's your choice to use jaggery or sugar. I highly recommend to add jaggery for authentic taste. Now let see procedure fot this authentic recipe and add this in your todo list for this diwali.


Preparation Time : 1 hr | Cooking Time : 30 minsMakes : 13-15 
Recipe Category: Sweets | Recipe Cuisine: Indian
For Stuffing
Channa Dal - 1/2 cup
Jaggery - 1/2 cup
Cardamom - 2 nos
Grated Coconut - 3 tbsp
For Outer Layer
Maida - 1/2 cup
Salt - 1/4 tsp

Oil for frying

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 & keep everything ready.Once the oil is heated (if you drop pinch of batter in oil, it should come up immediately),take the poornam & dip it in the maida batter and drop it in oil slowly. Cook the susiyam on both sides well in medium flame.Remove from the oil and place it in tissue paper. That's tasty susiyam is ready.
That's tasty susiyam is ready.
  • 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 at correct consistency, otherwise, the poornam will mix in the oil and the whole oil get wasted. so check it by dropping one in oil and then proceed.

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