SUYYAM – Sweet with Channa Dal

SUYYAM – Channa Dal Sweet (Sukhiyan, Susiyam, Seeyam)

Suyyam is a deep fried sweet snack famous in South India known by various names in different regions. During festival seasons like Diwali and Avani Avitam we prepare this sweet.

A filling is made with channa dal, jaggery and coconut. This filling is coated with maida(all purpose flour) and deep fried in oil.  I like to prepare sweets without using refined sugar. This is one of them.

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SERVING SUGGESTION :

  • Festival sweet.

AUTHOR : Dimple                   CUISINE : South Indian
COURSE : Dessert                    YIELD :15-17 suyyams


INGREDIENTS :

  • Oil – for deep frying

For Filling:

  • Channa dal / Bengal gram – 1 cup
  • Jaggery – 1 cup
  • Grated coconut – 1/3 cup
  • Cardamom powder – a generous pinch
  • Sesame Seeds – 1 Tbsp

For Batter :

  • Maida /  All purpose flour – 1/2 cup
  • Salt – as required
  • Water – as required

PREPARATION :

  1. Wash channa dal twice and pressure cook with required water for 1 whistle.
  2. Filter the excess water from channa dal and spread it on a paper towel.
  3. Grate jaggery.

PROCEDURE :

Filling:

  1. Coarsely grind the cooked channa dal. Skip this step if your channa dal is already in mashing consistency. Just mash it with potato masher.
  2. Add grated jaggery, sesame seeds, cardamom powder and coconut.
  3. Mix all together. Now the filling is ready.
  4. Make medium sized balls.

Batter:

  1. Take maida in a mixing bowl. Add salt and mix it.
  2. Add water to make it as a batter. Mix without any lumps.
  3. We need a thick batter just to coat our round filling.

Suyyam:

  1. Heat oil for deep fry. Oil should be on med-high heat.
  2. Take one filling and dip it into batter(coat well) and drop it into oil.
  3. Do the same for all filling. Fry in batches according to your oil quantity.
  4. Turn the suyyam and fry next side also. It will get cooked in less time.
  5. Filter it from oil and place it on a paper towel to absorb excess oil.

TIPS :

  • Channa dal should be fully cooked but not mashing consistency.
  • Do not grind for long time. Just coarsely grind it once or twice. Otherwise it will become as paste.
  • Use clean jaggery. If it has some dust/sediments then prepare thick jaggery syrup. Filter it and use it.
  • If required, add fried gram powder(pottukadalai powder) while making balls.

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Step by Step Procedure with Pictures :

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