SUZHIYAN

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) left over.So with that pooranam I made Suzhiyan .Very easy if prooranam is ready. So let me start.

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Ingredients

Channa dal	1/2 cup
Jaggery	1 cup(reduce if your are not sweet toothed)
Coconut	1/2 cup
Elachi	2,powdered

METHOD

1.Pressure cook channa dal upto 3 whistle, cool down and grind in blender or mash it with masher just to make it a paste. keep aside.

2.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.

4.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 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 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.

8.Transfer the content to a dry air tight container. You can Keep this in refrigerator upto 10 -12days.

 

NOTES:

If you reduce the channa dal or coconut amount mentioned for any reason,accordingly reduce the jaggery also,otherwise the mixture may turn sticky!

 

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!

This dish is the all time favourite to my husband and my brother,so i dedicate this first posting to them and ofcourse to all who are visiting my blog for the first time!

 

(Some of the pictures are edited to add,pictures taken with different camera and different time,so colour and lighting may vary)