Suzhiyan is a traditional sweet made in Tamil nadu, a must in our home for our Deepavali celebration. Let's see how to make suzhiyam with step by step photos and video.
This is mostly made for festivals like Diwali, Pongal in our community. The stuffing is so good that we even can enjoy as such.
This is my first Post ever in my blog. So I decided to start with a sweet dish. Last week was Ganesh pooja and I made kozhukattai. Then there was that pooranam (stuffing) leftover. With that pooranam I made Suzhiyan. Very easy if pooranam is ready. My brother is a big fan of this pooranam. In-fact even in my in-laws side, they all love it. Am so happy to learn this traditional recipe as well as share with you all. Let me start.
Please give your precious feedback and suggestions to improve my blog.
I have updated my post with new pictures and video. But here's the old image I used earlier which I do not want to remove.
Here are the simple ingredients needed to make suzhiyan. For full list and quantities, refer the recipe card.
- Kadalai paruppu - Bengal gram dal - Chana dal is the main ingredient in this recipe.
- Coconut - Added equally as dal, adds flavor, taste and texture.
- Jaggery - Typically used for sweetening.
- Cardamom - For a wonderful sweet flavor.
- Ghee - For greasing, optional.
- Oil - To deep fry.
- Maida / all purpose flour - For outer layer batter.
- Rice flour - for crispiness and firmness.
- Idli batter - Optional for taste and texture.
See recipe card for full list and quantities.
Step by step images
1. Wash and soak chana dal firstly for 3 hours.
2. Then pressure cook with enough water to just immerse for 3 whistles in medium flame.
3. Once done, mash or grind it. You can do it coarse for a good texture.
4. Keep aside and then take powdered jaggery with water just to immerse it.
5. Once dissolved, filter it through a metal strainer to remove any impurities.
6. After that, wash the vessel and return the jaggery to it. Boil until frothy.
7. Add the mashed dal, little salt and mix well..
8. After that, add coconut and continue cooking until thickens.
9. Once leaves sides of the pan and thickens, add cardamom powder. Mix and switch off the flame. It thickens as it cools so no need to wait until it is too much thickening.
10. Cool down completely and then make into small lemon sized balls.
Transfer the content to a dry air tight container. You can Keep this in refrigerator up to 2 to 3 weeks. Since this dish is the all time favorite to my husband and my brother, so I dedicate this first posting to them and of-course to all who are visiting my blog for the first time!
Heat enough oil in a kadai firstly.
1. To make the batter, mix maida, rice flour, idli batter, salt and required water to make thick batter.
2. Dip the rolled balls in it. Use just two fingers or finger tips.
3. Drop carefully in the oil. You can fry few at a time. Just 30-40 seconds, flip to cook evenly.
4. Fry briefly for 20-30 seconds or until the outer layer is cooked.
Repeat to finish all. Drain from oil. Drain over paper towel and suzhiyan is ready.
(Pooranam preparation pictures and the video are edited to add, taken with different camera and different time. So colour and lighting may vary)
- While cooking chana dal, soaking ensures it gets cooked softly, so do soak prior cooking.
- Do not use too much of water while pressure cooking, just enough to immerse all.
- Less the water content in dal, easier it gets thickened.
- Same goes for jaggery - less water to make syrup, sooner it gets thickened.
- Do not wait for the stuffing to become dry. Just a halwa consistency will do, as it gets thickened as it cools.
- I use a oven glove or a cloth to cover my hands as it splatters while making the pooranam. This prevents hot splashes.
- Use a large vessel as it reduces spluttering over you as well as the stove.
- My MIL uses a bronze uruli for this. I too have a large bronze kadai, perfect for such traditional sweets.
- While handling the pooranam, be gentle and use finger tip quickly to coat. Refrigerating helps.
- Do not reduce coconut as it will affect the texture. Or you can reduce the jaggery also to balance in case you are reducing coconut.
Substitutions & Variations
- You can avoid ghee to make it vegan.
- For a gluten free version, you can just use rice flour and idli dosa batter for the outer layer.
- Instead of chana dal, you can use moong dal too.
- For an extra flavour, you can try roasting the dal.
Just wait for it to become warm and gobble it. Perfect to go with coffee or tea. The texture difference from chewy outer layer and soft stuffing is great to indulge.
The pooranam stays good in fridge for 2-3 weeks comfortably. You can use it later, even for making poli.
Ingredients for pooranam
- ½ cup Chana dal
- 1 cup Jaggery
- ½ cup Coconut grated
- 2 Cardamom powdered
- 1 pinch Salt
- Wash and soak chana dal firstly for 3 hours.
- Then pressure cook with enough water to just immerse for 3 whistles in medium flame.
- Once done, mash or grind it. You can do it coarse for a good texture.
- Keep aside and then take powdered jaggery with water just to immerse it.
- Once dissolved, filter it through a metal strainer to remove any impurities.
- After that, wash the vessel and return the jaggery to it. Boil until frothy.
- Add the mashed dal, little salt and mix well..
- After that, add coconut and continue cooking until thickens.
- Once leaves sides of the pan and thickens, add cardamom powder. Mix and switch off the flame. It thickens as it cools so no need to wait until it is too much thickening.
- Cool down completely and then make into small lemon sized balls.
- Heat enough oil in a kadai firstly.
- To make the batter, mix maida, rice flour, idli batter, salt and required water to make thick batter.
- Dip the rolled balls in it. Use just two fingers or finger tips.
- Drop carefully in the oil. You can fry few at a time. Just 30-40 seconds, flip to cook evenly.
- Fry briefly for 20-30 seconds or until the outer layer is cooked.
- Repeat to finish all. Drain from oil, over paper towel and suzhiyan is ready.
- While pressure cooking chana dal, soaking is important so that it gets cooked and mashed easily. Otherwise it will not be soft.
- Do not cook with lots of water. Otherwise, pooranam takes long time to get ready.
- The pooranam/ stuffing can be made ahead, cooled and stored. it keeps good for many days even at room temperature, provided you prepared in good conditions and store/ handle in good conditions. Especially coconut can be roasted to get rid of moisture and added for longer shelf lives. Otherwise if in doubt, keep refrigerated after cooling.
- If you are preparing for next day's festival, you can even roll and keep ready in fridge, so that morning you can just make maida batter and dip, fry. My mom in law at times, even prepare the batter as she sleeps late night on the eve of festival night.