Jalebi' Malpua' Double Ka Meetha' 10 Mins Paal Kova' Rasmalai' Rasgulla' Shahi Tukda' Milk Poli' Suryakala' Chandrakala' Pathir Pheni' Thaen MIttai' Maa Ladoo' Besan ladoo' Motichoor Ladoo' Rava Ladoo' Coconut Ladoos' Kesar Kalakand' Corn flour Halwa' Mysorepak' Kaju Pista Rolls' Maida Barfi' Chocolate Barfi' Coconut Barfi' Milk Powder Barfi' Carrot Halwa' Corn flour Halwa' Milk Halwa' Pumpkin Halwa' Badam Halwa' Khoya Jamuns' Bread Jamuns' Kala Jamun' Microwave Mysorepak' Dates Barfi' Puran Poli' Milk Kesari' Rava Kesari' Semiya Kesari' Pineapple Kesari' Fruit Kesari' Mullu Murukku' Kara Sev' Oma Podi' Thenkuzhal' Coconut Milk Murukku' Wheat Murukku' Achu Murukku' Bakarwadi' Rava Murukku' Masala Kadalai' Uppu Seedai'

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


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


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.

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


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

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..


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

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

  3. Can we use gram flour instead maida flour

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


You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..

Related Posts Plugin for WordPress, Blogger...