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Home » EVENT PART » RE-POST

RE-POST

October 3, 2007 by Raks Anand 20 Comments /

SUZHIYAN

I today saw the event RCI “Tamil Festivals”,hosted by Viji of Vcusine.My first post This “Suzhiyan” is a must in the Neyvedyam on the Deepavali day.
So I decided to re-post this for the event RCI “Tamil festival”-Deepavali.

Pooranam Ingredients

  • channa dal – 1 part(Soaked for 2-3 hours
  • jaggery – 3 parts
  • coconut – 1 part
  • cardamom – 2 nos.(powdered)

METHOD
1.Soak chana dal for at least 2 hours. Pressure cook channa dal upto 3 whistle, cool down and grind in blender just to make it a paste. keep aside.
2.Take jaggerry in a heavy bottomed vessel. Then pour water just enough to immerse jaggery.
3.Heat it and when jaggery dissolves completely,filter it in a metal strainer to remove impurities if any.
4.Then again start heating the jaggery syrup. When it starts boiling, at one stage, the syrup will get frothy.
5.At this stage add the ground dhal paste and coconut. Stir continuously without forming any lumps.Add elachi powder and mix thoroughly.
6.Note that water we are adding should be very little.The little we add water to jaggery, sooner the stuffing will get ready.
7.Keep Stirring well till the mixture starts leaving the sides of the vessel.
8.Transfer the content to a dry air tight container. You can Keep this in refrigerator upto 10 -12days.



For outer layer you need
1.Maida/all purpose flour – 1/2 cup
2.salt – little
METHOD:
1.Mix maida with water and salt to idly/dosa batter consistency.


2.Make balls of the jaggery stuffing.
3.Dip these balls one by one in the batter and immediately drop in hot oil.
4.Fry for a minute ,remove from oil and drain excess oil in paper towel and enjoy eating!

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Filed Under: EVENT PART

Previous Post: « Arachuvitta sambar recipe, Sambar with fresh ground masala
Next Post: Yellow pumpkin gravy, parangikkai chutney, Indian yellow pumpkin recipes »

Reader Interactions

Comments

  1. Vcuisine

    October 3, 2007 at 4:20 am

    Thank you Raji for this wonderful entry. With maida, it is new to me. Will try out sometime. Viji

    Reply
  2. RAKS KITCHEN

    October 3, 2007 at 6:08 am

    Thanx for your comment,Viji…:)

    Reply
  3. musical

    October 3, 2007 at 8:50 am

    Thata s alovely dessert, dear! Very new to me. Thanks for sharing.

    Reply
  4. RAKS KITCHEN

    October 3, 2007 at 8:53 am

    Thankyou, Musical for visiting and leaving you precious comment!!

    Reply
  5. Happy cook

    October 3, 2007 at 11:10 am

    I love sweets with jaggery. This looks good. Even thought i’ve never ate them before.

    Reply
  6. Bharathy

    October 3, 2007 at 3:26 pm

    This is a wonderful recipe and I do have it in my archives as well..:)..
    can you pls help me with the actual name..Susiyan?Suhiyan??or suzhiyan as you have said?? is how my in laws pronounce and they (me too) make the outer dip with the Idly batter(the ratio for rice and uzhundu is slightly dif)..
    Thanks for sharing this Raji..:)

    Reply
  7. Kajal

    October 3, 2007 at 3:45 pm

    Excellent entry for RCI-event my dear.Keep it up. Very nice recipe with something different idea!!!! Creative thinking….:)

    Reply
  8. KayKat

    October 3, 2007 at 5:57 pm

    I love how elaborate and detailed your post it, that’ll help me when I try this recipe out!

    Reply
  9. Anonymous

    October 3, 2007 at 8:31 pm

    suzhiyans look delicious,thanks for sharing the recipe:)
    paati

    Reply
  10. Kribha

    October 3, 2007 at 9:09 pm

    My hubby’s fav. We made this for diwali too. Nice pictures. Step by step pic are good.

    Reply
  11. RAKS KITCHEN

    October 4, 2007 at 5:08 am

    Happy cook,
    Give this a try,you will like!

    Reply
  12. RAKS KITCHEN

    October 4, 2007 at 5:18 am

    Bharathy,
    I am not sure,how others call this..but we in our family ,we call this as Suzhiyan only.And i have seen in http://tamilmenu.blogspot.com/2007/07/suliyam.html ,this same sweet calling Suliyam.!!Thanx for your comments Bharathy.:)

    Reply
  13. RAKS KITCHEN

    October 4, 2007 at 5:19 am

    Thank you kajal,for your appreciation..:)

    Reply
  14. RAKS KITCHEN

    October 4, 2007 at 5:25 am

    Kaykat,
    Thankyou for dropping in and leaving your comments..
    Paati,
    Welcome…:))and thankyou for your comments!
    Kribha,
    Its my hubby’s favourite too!!
    Thanx for your comments..:))

    Reply
  15. sra

    October 4, 2007 at 10:54 am

    I once made this but the batter didn’t come out right, so I mixed up the poornam and the batter and deep-fried it – it didn’t taste too bad!

    Reply
  16. RAKS KITCHEN

    October 4, 2007 at 10:58 am

    Oh!!Good thing you mixed and made it !!

    Reply
  17. Shella

    October 5, 2007 at 9:17 am

    My mom makes this too, but she doesnt grind the daal. She uses the daal retaining its shape & form.

    Reply
  18. RAKS KITCHEN

    October 5, 2007 at 12:34 pm

    Shella,My mother too will not grind but mash with laddle so that some dal will be visible…But MIL will be grinding like this…

    Reply
  19. Namratha

    October 5, 2007 at 3:37 pm

    We make the same too but for the outer layer we use Idli batter, tastes great! Should try your version too:)

    Reply
  20. my kitchen

    October 8, 2009 at 2:13 pm

    Recently i tried,but i used different filling. ur version also delicious.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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