Susiyam – (nothing to do with yummy sushi) is a festival sweet – especially made for deepavali. It is popular by the name susiyam in Tirunelveli and Thoothukudi. In Chennai and nearby areas it is called sooyan. In Kerala, it is known as sugiyan with slightly different combination of dal or the outer batter. These are bengal gram and jaggery balls, dipped in all-purpose flour and deep-fried. One can also store them for a couple of days.
Ingredients (makes approximately 30 susiyams)
- kadalai paruppu/channa dal/bengal gram – 1 cup
- jaggery – 3/4 cup
- cardamom powder – 1/2 tsp
- dry ginger powder – 1/2 tsp
- all-purpose flour – 1 cup
- salt – a pinch
- vegetable oil – for deep-frying
flour, lentil and jaggery syrup
cook lentil and jaggery into a thick paste
make small balls
Method of Preparation
- Cook kadalai paruppu till just done with little water. It should not be overcooked
- Mash well with a ladle
- Boil jaggery with very little water in a vessel. Let jaggery dissolve well (to strain mud in the jaggery)
- In a hard bottomed vessel, take mashed paruppu and strain the jaggery into it
- Add cardamom powder and dry ginger powder
- Cook well till it becomes a thick paste
- Make small balls and keep them aside
- Mix all-purpose flour with salt and water to make a thick batter
- Heat oil in an iruppu chatti/kadai
- Dip each ball in the flour batter and fry them till golden brown
- Take them out in a tissue to absorb excess oil.
the fabulous five!
- 1 tsp rice flour can be added to all-purpose flour to make susiyams crisper.
- The balls should be coated well with the batter, or else the paruppu mixture might spread in the oil. Hence, batter should be a little thicker.
- When the oil is hot, the susiyams would turn golden brown very soon. Be careful to take them out of the oil in right time.