Sep 15, 2015

Susiyam Recipe - Suyyam Recipe



This is one recipe which i wanted to make for quite a long time. Finally i made it yesterday and it was a huge hit. It turned out so tasty. I used the same stuffing and made a steamed modak as well. Will share it tomorrow.

Hope you will give this a try and let me know how it turns out for you..


Preparation Time : 10 mins
Cooking Time : 1 hour
Makes : 12 to 15 suyyam

Ingredients:

For Batter:
All Purpose Flour / Maida - 1 cup
Water - 1/2 cup or as needed

For Filling:
Jaggery / Sarkarai / Palm Sugar - 1 cup
Water - 1/2 cup
Chana Dal / Kadalai Paruppu - 1 cup
Water - 2.5 cup
Coconut - 1 cup grated
Cardamom Powder / Yelakai podi- 1 tsp
Ghee - 1 tsp

Method:

Take Chana dal in a pressure cooker, add in 2.5 cup of water. Pressure cook for 4 whistle, simmer for 5 mins. Turn off the heat and let the steam go all by itself. Open the cooker and set aside.

Take jaggery and water in a sauce pan and heat till it is melted. Strain and set aside.

Pour this back into the same kadai. Add in coconut, cooked chana dal and mix well.

Keep cooking this till it is thick. Add in cardamom powder, ghee and mix well. Remove this to a bowl and allow it to cool down.

Divide it into small balls.

Make batter, by mixing flour and water to a smooth batter.

Heat oil for deep frying. Dip the ball in flour batter and deep fry till crispy..

Drain it and serve.

Pictorial:
Take chana dal


add it in pressure cooker..cover with water


cook till done


it should be cooked completely

take jaggery in a kadai

add water


heat till it is melted


strain it


look at the dirt


this is clean jaggery syrup


take cooked chana dal in the same pan


add jaggery water


add in coconut


add little salt


mix well


keep cooking


it will get thick


keep cooking


now it is pretty thick


done


add in cardamom powder


add little ghee 


mix well..let it cool..as it cools it will get thicker


take some filling


shape it into ball


done
take flour in a bowl


add in water


mix to a smooth batter


It should be little thin, but not too runny
heat oil for deep frying


drop the ball in batter


coat it well


drop in oil


drain it 


drain it


ready to serve


Taste so good..

4 comments:

  1. Hi aarthi so tempting one. Wats the self life of this susiyam.

    ReplyDelete
  2. @Anonymousu can store it in fridge for a week. Warm it in icrowave or refry them and serve

    ReplyDelete
  3. Can we use gram flour instead maida flour

    ReplyDelete
  4. @Anonymousnot sure about that. traditionaly this is used

    ReplyDelete

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