Suzhiyan is a traditional sweet made in our home, a must for our Deepavali celebration. Full video, step by step pictures with kadalai paruppu pooranam recipe.
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 prooranam 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.
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I have updated my post with new pictures and video.
Check out my adhirasam recipe
Ingredients for pooranam
- ½ cup Chana dal
- 1 cup Jaggery
- ½ cup Coconut
- 2 cardamom powdered
- 1 pinch Salt
Ingredients for batter
- 16 Pooranam balls
- ½ cup Maida/ all purpose flour
- 1 tablespoon Rice flour
- ¼ cup idli dosa batter
- 1 pinch Cooking soda optional
- Soak chana dal for 2 hours. Pressure cook chana dal upto 3 whistle, cool down and grind in blender or mash it with masher just to make it a paste. keep aside.
- Take jaggery in a heavy bottomed vessel. Then pour water just enough to immerse jaggery. Heat it and when jaggery dissolves completely,filter it in a metal strainer to remove impurities if any.
- Then again start heating the jaggery syrup. When it starts boiling, at one stage, the syrup will get frothy.At this stage add the ground dal paste and coconut. Stir continuously without forming any lumps.Add elachi powder and mix thoroughly.
- Note that water we are adding should be very less.The lesser we add water to jaggery, sooner the stuffing will get ready.Keep Stirring well till the mixture starts leaving the sides of the vessel.
- Transfer the content to a dry air tight container. You can Keep this in refrigerator upto 10 -12days.
How to make suzhiyan:
- Mix maida, rice flour, idly/dosa batter, with water and salt to thick consistency.
- Dip pooranam balls one by one in the batter and drop carefully in hot oil.
- Fry for just 30 seconds stiring in between once.
- Remove from oil and drain excess oil in paper towel and enjoy eating!
- You can add more jaggery if you want but not more than extra half cup jaggery for this recipe.
- 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.
- Soak chana dal for 2-3 hours. Pressure cook chana dal upto 3 whistle in medium flame.
- Cool down and grind in blender or mash it with masher just to make it a smooth paste. Keep aside.
- Take jaggery in a heavy bottomed vessel. Then pour water just enough to immerse jaggery.
- Heat it and when jaggery dissolves completely,filter it in a metal strainer to remove impurities if any.
- Then again start heating the jaggery syrup. When it starts boiling, at one stage, the syrup will get thick and frothy.
- At this stage add the ground dal paste and coconut. Stir continuously without forming any lumps. Add cardamom powder and mix thoroughly.
- Note that water we are adding should be very less.The lesser we add water to jaggery, sooner the stuffing will get ready.
- Keep Stirring well till the mixture starts leaving the sides of the vessel.
Transfer the content to a dry air tight container. You can Keep this in refrigerator up to 2 weeks.
How to make suzhiyan:
- Mix maida with water and salt to idly/dosa batter consistency.
- Make balls of the jaggery stuffing.
- Dip these balls one by one in the batter and immediately drop in hot oil.
- Fry for a minute ,remove from oil and drain excess oil in paper towel and enjoy eating!
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!
(Pooranam preparation pictures and the video are edited to add, taken with different camera and different time. So colour and lighting may vary)
nice pictures !!!!!will try it soon 🙂 thanks for the recipe
Thank you so much sangeetha.
Hmm. Good Start. Keep Going.
thanks for visiting my blog...welcome to the food blog world.
Suzhiyan is a must in our house on deepavali day and my mom makes very good suzhiyans. ur picture reminded me of that ...
I haven't made suzhiyan at all.. will try to make it sometime and thanks for the recipe.
Sendhil : Thank you
Prema : Thank you for visiting my blog,you made me feel proud by leaving your precious comments.
Infact in our house also suzhiyan is a must on deepavali day,thanks again for visiting!
WOOOOOOOOOOOW.....I get so many new dishes here.....really thanks for your step by step photo and recipe.:)))
Thankyou kajal,we are getting somany dishes from ur blog!
Its very encouraging that u have left comments on every dishes...
Hey, This is something new to me...got to try this one! Thanks for sharing.
Looks delicious Raks. How did I miss this post?!
Love the Hoorana filling, slurp!:))
Thankyou Grihini..!!Do try it...
Asha,I told and you came here to check it out?so nice of you...You are a very encouragive blogger...!!!Thank you somuch..!!!!
Congratulations on winning the Recipe Diary Contest...this is a wonderful and easy recipe...looks very tempting.
Thankyou for posting this recipe with step by step pictures. This one is my favourite sweet and has a special memory sticked to it. My mother rarely made this but my aunty (dad's) sister always brougth this when ever she visited us. Am celebrating this diwali with my parents and siblings and woukd love to surprise them with this sweet. Thanku once again
Thanks for posting this recipe with step by step pictures. This is my favourite too and has a special memory sticked to it. Will surely try this recipe ASAP
hello mam,there is no need to soak channa dal?
Yes, we need to soak channa dal for 2-3 hrs.. Its mentioned in "re-post" of this recipe
Longtime thought what would have been your first post..at last found it..9 yrs back..what a turnaround !! Kudos!
Hello Raji, I tried this suzhiyan last year and it came out really well and everyone who ate it was happy. Thank you for that.
However, I had few burnt crumbs as I fried them and some of the got stuck to the suzhiyan too. Not sure how to avoid this problem this year.
Make sure to make the outer layer batter bit thicker, which will prevent the leak of stuffing in oil. Or you can also use a big ladle immerse the ladle in oil and prevent it from touching the bottom.