Susiyam - recipe with full video and step by step pictures. Susiyam is a sweet prepared with maida flour the outer layer and a tasty stuffing made with cooked chana dal, jaggery, coconut and cardamom. Actually traditional susiyam outer covering is made from ground rice batter or rice flour. Even though there are many kinds of halwas, burfis and ladoo prepared for Diwali, my favourite one is this susiyam. The batter prepared with maida will have a lighter texture and the stuffing inside the batter gives the susiyam a juicy taste and I eat it again and again every time I made it. Now let's see how to prepare Susiyam
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Here is the video link for Susiyam
Susiyam Recipe Details
Prep time : 30 minutes
Cook time : 25 minutes
Yields : 20 to 25 susiyam
Category : sweet
Author : Muthulakshmi Madhavakrishnan
- 1/2 cup chana dal
- 1/2 cup jaggery
- 1/4 cup coconut
- 1/2 tsp cardamom powder
- 1 cup maida (all purpose flour)
- 1/8 tsp baking soda
- 1/2 tsp rice flour
- 2 tsp ghee
- Oil for deep frying
For the stuffing (pooranam)
Soak the chana dal for 30 minutes and pressure cook the chana dal for 4 to 6 whistles. Make sure to cook them soft, to get the best texture.
Grind the cooked chana dal without water or mash it well with a masher. If the chana dals are not cooked properly, the right texture would be missing in the stuffing.
Measure and add 1/2 cup jaggery in a vessel. Add 1/4 cup water and allow the jaggery to boil on medium heat. When it dissolves completely turn off the heat and keep it ready.
Heat a heavy bottomed kadai and add 1 tsp ghee. Add the grated coconut and fry for a few minutes.
After a few minutes, strain and add the jaggery syrup.
When the jaggery syrup gets thick, add the ground or mashed chana dal. Add cardamom powder. Add ghee and stir well for a few minutes. When adding the chana dal, the jaggery syrup should be sticky. Adding ghee is optional but it enhances the taste and helps to easily shape the balls without sticking to your palm.
Keep the kadai on low heat and cook till the mixture will begin to leave the sides and become a thick mass. Turn off the heat and allow it to cool down.
When the pooranam is completely cooled, prepare medium sized balls.
For the outer covering
Combine maida, baking soda and rice flour in a deep vessel. Add water as required little by little and mix well. Do not make the dough watery.
Make sure the batter should not be too thick or too thin, it should be in medium thick with proper pouring consistency. Once mixed, rest the batter for 15 minutes. Adding baking soda in the batter makes the susiyams soft after cooled down. You can skip if you don't want.
Coat the prepared balls uniformly with the batter. Gently drop the susiyams one by one in the hot oil.
The oil must be in medium when deep frying. If the oil is not hot enough, will make the susiyam absorb more oil or if the oil is too hot, the susiyam can get burnt quickly.
Delicious Susiyams are ready to serve.