Suzhiyan

This recipe is my bf’s one of the favorite dish, I remember my first diwali day after marriage when I prepared this and he just loved it. This is called as Mothagam in Kerala.This is a easy sweet recipe which can be prepared during festival times.

For this recipe you need to first prepare purnam which I have mentioned below.

Ingredients:

• Jaggery  - 1 Cup
• Channa Dal- half Cup
• Water-As needed
• Cardomom-3 Powdered
• Coconut flakes-half cup
• Maida or All purpose flour-half Cup
• Salt- a Pinch

Method:

To Make Poornam: 

 

Pressure cooker the channa dal for 3 whistle, let it cool and grain it to a fine paste and keep aside

In a heavy bottomed vessel, take jaggery and pour the needed water. Let the jaggery completely immense in the water and let it boil for sometime till the texture becomes thick.After it cools down, filter it so that any impurities will get removed from the syrup.

Add coconut and cardamom powder into this and keep stirring without any lumps till the coconut completely mixed with the jaggery syrup, mix well and keep it aside. Let it cool completely.

To Make Suzhiyan: 

Mix maida with salt in water, as a thick batter. Make small balls of the above purnam and dip those balls in the maida batter, and drop it into hot oil. 

Fry it and transfer to paper towel to remove the excess oil.

Tips:

"Do not pour excess water to jaggery , as it may take long time to get the syrup.

Adjust the jaggery as per your taste, as some doesn’t like if its too much of sweet."