Susiyam from Tamil Nadu
Susiyam/Suyam/Suzhiyam, it has many names but its a mandatory sweet recipe for Diwali. There's no diwali celebration without suyam urundai sweet. Simple to make yet it is very tasty!
Contributed by Ritambhari M
- Chana dal - 250 grams, soaked for 6 hours or overnight
- Jaggery - 250 grams, or according to taste
- Coconut - 4 tablespoons, finely grated
- Elaichi - 2, coarsely ground
- Cloves - 2, coarsely ground
- Maida - 3/4 cup
- Water - as required
- Oil - for deep frying
- Boil chana dal in a pressure cooker for 4 whistles, cool and mash with a ladle bottom.
- Add jaggery, cloves powder, elaichi powder and slowly allow jaggery to melt and bind with chana dal.
- Mash on low flame, stirring all the while till the chana dal plus jaggery mixture is of the consistency to roll into balls.
- Add grated coconut and cook for 2 minutes. Take off flame. Allow to cool for about 15 minutes.
- Make a batter with maida and water. Consistency should be like the one prepared for frying pakora/ fritters consistency.
- Roll chana dal mixture into small lemon sized balls.
- Heat oil for deep frying in a pan. Mix the Maida with water for a liquidy batter to dip the balls and fry.
- Dip each ball into the maida batter and fry in hot oil till maida is crispy light brown.
- Remove from fire. Strain the excess oil by placing on paper sheets.
Susiyams are ready to eat. They are generally eaten with murukkus but can be had plain as well. Also, traditionally they were fried in Coconut oil but any oil can be used except sesame and mustard as these will lend a bitter taste to the sweet.