Tuesday, February 18, 2014

Suzhiyan / Suzhiyam


Suzhiyan


Ingredients

For sweet pooranam (stuffing) :

gram dal - 1/2 cup (1 cup size= 150 ml)
jaggery - 1 cup (crushed)
elachi - 2
grated coconut - 1/2 cup

For the batter:

Maida / all purpose flour - 2 tablespoon
salt - 2 pinches

oil - for deep frying

Method:


  • pressure cook gram dal for 3 whistles
  • grind the cooked dal  coarsely. Don't grind it to a smooth paste.
  • heat a heavy bottomed vessel and add jaggery
  • add enough water just to immerse jaggery. Don't add too much water as that will make the pooranam sticky.
  • when the jaggery gets dissolved, filter the liquid to remove residue.
     
  • pour the filtered jaggery liquid in the vessel and let it boil for few mins
  • when it becomes frothy, add the grounded dal and grated coconut. 
     
  • crush the elachi and add it to the mixture
  • mix well and stir continuously till the mixture doesn't stick to the kadai
     
  • cool the mixture and make it into small balls.
  • you can keep the extra mixture in an air tight container in the refrigerator for future use. You can use the same pooranam for making poli and kozhukattai.
  • For the batter, mix maida and little water in a small bowl
  • add little salt and mix well. batter consistency should be like dosa batter
  • heat oil in a vessel for deep frying
  • once the oil gets heated up, dip the balls in the batter and put it one by one in the heated oil
     
  • once the balls become golden brown in color, take out the balls from the oil and drain the excess oil in a tissue paper



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