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.
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
- Salt as needed
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.