Susiyam is a special sweet made in the southern districts of Tamil Nadu along with the Vadais, Bajji and Bondas in the early morning on the day of Deepavali.
Other sweets like Laddu, Badhusha, Adhirasam, Somasi etc and the savouries like Mixture, Murukku, Kara Sevu are prepared a day or two ahead of the Deepavali.
The filling is almost similar to the filling made for Modaham or Boli.
Ingredients :
For the filling :
Kadalai Paruppu / Channa Dhal 1/2 cup
Powdered Jaggery ( Vellam ) 1 cup
Grated coconut 1/4 cup
Cardamom Powder
Ghee / Oil 2 tsp
For the outer covering :
Rice Flour 1 cup
Urad Dhal 1/4 cup
Oil for deep frying
Method :
1. Soak the Channa Dhal for 2 hrs. and cook in a pressure cooker well that it looses shape
and can be mashed.
2. When it is still hot, mash the paruppu well.In the same pressure cooker or any thick
bottomed Kadai, mix the mashed kadalai Paruppu,coconut and powdered Vellam
well.Keep it on the stove on a medium flame. Let it boil with continuous stirring.
Take care that the mixture doesn't get burnt or sticks to the sides of the vessel.
It is safe to put the mixture to simmering flame but it takes a long time. I always do
that.
3. When the mixture becomes thick enough to be rolled into ball,add cardamom powder,
ghee and switch off.It can be left in the same vessel till it becomes cool and still
thick.This sweet filling can be prepared the previous day and can be kept even outside
the fridge.This can be refrigerated for longer life if prepared in large quantity.
4. For the outer covering soak the Urad Dhal for 1 hour and grind as done for the idli
batter.As we always prepare Uzhundha vadai on Deepavali day,the grinder has to be
compulsorily used and washed. But the batter is grounded separately for Susiyam and
Vadai one after the other as the consistency varies.My daughter always uses only the
mixer and she says the Susiums are fine.
5. To the Urad Dhal batter, mix the rice flour and make a batter to the consistency of
Dosai or Bajji batter.
6. Earlier make the sweet filling into round balls. 25 to 30 Susiyams can be made out of
7. Heat the oil and dip the balls in the rice and dhal batter gently and drop in the hot
oil. 6 to 10 balls can be fried in 1 batch depending on the size of Kadai and quantity of
oil used.When the bubbles disappear indicating that Susiyams are cooked,remove from
the oil.The tasty Susiyams are ready.
Note :
1.If there is no time to use the grinder or the mixer to grind the Urad Dhal, Maida can be used for the outer covering as my mom does.But my preference is only the mixture of Dry rice flour and fresh Urad Dhal batter as given in the recipe.
2. A second choice for the outer covering, if there is no dry rice flour, soak 1 cup of raw rice together with 1/4 cup of Urad dhal for 2 hours and grind in the wet grinder or mixer to your convenience.
3. The third option is to make a mixture of Maida,rice flour and Urad dhal flour.Together
it should be 1 1/2 cups.
4. If it happens that the sweet filling is left over, it can be kept in the fridge and later can be used for Modagams or Boli.If we feel it is one time work, we can purposely make more
of the sweet filling and keep it the fridge to be used later for Modagams or Boli.If the outer covering batter is left over, we used to mix it with the Kadalai Mavu batter for the Bajji and Bondas, we do on the day of deepavali.If not, it can be mixed with the Idli or Dosai batter.
Other sweets like Laddu, Badhusha, Adhirasam, Somasi etc and the savouries like Mixture, Murukku, Kara Sevu are prepared a day or two ahead of the Deepavali.
The filling is almost similar to the filling made for Modaham or Boli.
Ingredients :
For the filling :
Kadalai Paruppu / Channa Dhal 1/2 cup
Powdered Jaggery ( Vellam ) 1 cup
Grated coconut 1/4 cup
Cardamom Powder
Ghee / Oil 2 tsp
For the outer covering :
Rice Flour 1 cup
Urad Dhal 1/4 cup
Oil for deep frying
Method :
1. Soak the Channa Dhal for 2 hrs. and cook in a pressure cooker well that it looses shape
and can be mashed.
2. When it is still hot, mash the paruppu well.In the same pressure cooker or any thick
bottomed Kadai, mix the mashed kadalai Paruppu,coconut and powdered Vellam
well.Keep it on the stove on a medium flame. Let it boil with continuous stirring.
Take care that the mixture doesn't get burnt or sticks to the sides of the vessel.
It is safe to put the mixture to simmering flame but it takes a long time. I always do
that.
3. When the mixture becomes thick enough to be rolled into ball,add cardamom powder,
ghee and switch off.It can be left in the same vessel till it becomes cool and still
thick.This sweet filling can be prepared the previous day and can be kept even outside
the fridge.This can be refrigerated for longer life if prepared in large quantity.
4. For the outer covering soak the Urad Dhal for 1 hour and grind as done for the idli
batter.As we always prepare Uzhundha vadai on Deepavali day,the grinder has to be
compulsorily used and washed. But the batter is grounded separately for Susiyam and
Vadai one after the other as the consistency varies.My daughter always uses only the
mixer and she says the Susiums are fine.
5. To the Urad Dhal batter, mix the rice flour and make a batter to the consistency of
Dosai or Bajji batter.
6. Earlier make the sweet filling into round balls. 25 to 30 Susiyams can be made out of
7. Heat the oil and dip the balls in the rice and dhal batter gently and drop in the hot
oil. 6 to 10 balls can be fried in 1 batch depending on the size of Kadai and quantity of
oil used.When the bubbles disappear indicating that Susiyams are cooked,remove from
the oil.The tasty Susiyams are ready.
Note :
1.If there is no time to use the grinder or the mixer to grind the Urad Dhal, Maida can be used for the outer covering as my mom does.But my preference is only the mixture of Dry rice flour and fresh Urad Dhal batter as given in the recipe.
2. A second choice for the outer covering, if there is no dry rice flour, soak 1 cup of raw rice together with 1/4 cup of Urad dhal for 2 hours and grind in the wet grinder or mixer to your convenience.
3. The third option is to make a mixture of Maida,rice flour and Urad dhal flour.Together
it should be 1 1/2 cups.
4. If it happens that the sweet filling is left over, it can be kept in the fridge and later can be used for Modagams or Boli.If we feel it is one time work, we can purposely make more
of the sweet filling and keep it the fridge to be used later for Modagams or Boli.If the outer covering batter is left over, we used to mix it with the Kadalai Mavu batter for the Bajji and Bondas, we do on the day of deepavali.If not, it can be mixed with the Idli or Dosai batter.
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