இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Suzhiyam is a traditional sweet of Tamil Nadu. It is made with chanadal, coconut, jaggery, and maida. Suzhiyam will be served with Idli and Sambar (breakfast) on Diwali. Preparing poornam will take time, if the poornam is ready, it is very simple to prepare suzhiyam, I and my family love this a lot. There are two types in this, poornam is common for both the types, it can be dipped in maida batter or in idli batter, we usually use maida for this dish, but you can also use regular idli-dosa batter.
Notes
- Soak the chana dal for 30 minutes to 1 hour, so it will be cooked nice and soft.
- If you are cooking without soaking, pressure cook chanadal up to 6 whistles.
- Do not cook chana dal with lots of water, it will take more time for the poornam to get ready.
- I have added a 1:1 ratio of chana dal and jaggery and you can add jaggery to your taste.
- You can store the poornam in the fridge for many days (up to 2 weeks), or you can use it for preparing sweet poli or kozhukattai.
- You can roast the grated coconut in ghee, and add it to the jaggery syrup, it will give a nice aroma and enhance the taste of poornam.
- Instead of maida, you can dip the poornam in the idli batter.
Other Diwali Sweets – Carrot Halwa, Motichur Laddu, Wheat Halwa, Milk Powder Gulab Jamun, Chocolate Burfi, Milk Cake, Ghee Mysore Pak, Ashoka Halwa, Badam Halwa, Wheat halwa, Boondi Laddu, Badusha
Other Sweet Varieties – Malai Kulfi, Milk Sarbath, Chana Dal Kheer, Carrot Milkshake, Foxtail Millet Payasam, Broken Wheat Kesari, Milk Cake, Wheat Biscuit, Wheat Flour Gulab Jamun, Ghee Mysore Pak, Rosbora Sweet, Nutella Brownie, Sabudana Kheer, Carrot Kheer, Rava Payasam, Wheat Flour Gulab Jamun.
Suzhiyam is a traditional sweet of Tamil Nadu. It is made with chanadal, coconut, jaggery, and maida. Suzhiyam will be served with Idli and Sambar (breakfast) on Diwali.
- Chana dal - 1 cup - 200g
- Jaggery - 1 cup
- Grated Coconut - ½ Cup
- Dry Ginger Powder - ½ tsp
- Cardamom Powder - ¼ tsp
- Ghee - 2 tbsp
- Maida - 1 cup - 140g
- Salt - as needed
- Cooking Oil - for frying
-
Add 1 cup of chana dal to a bowl and soak it in water for ½ - 1 hour.
-
Once done, pressure cook for 4 whistles or cook until it becomes soft and tender.
-
Add 1 cup of jaggery to a bowl, pour the required amount of water and mix.
-
Dissolve the jaggery without lumps and strain it.
-
Then put on medium heat and bring to a boil.
-
Add ½ tsp dry ginger powder, ¼ tsp cardamom powder.
-
Add 1 tbsp ghee to it.
-
Add ½ cup of grated coconut to it.
-
Once the jaggery syrup thickened along with the coconut, add the cooked chana dal.
-
Stir until the mixture starts leaving the pan.
-
Finally, add 1 tbsp of ghee.
-
Then let it cool completely.
-
Once done, roll into small balls.
-
To make the outer cover, add 1 cup of maida to a bowl.
-
Add the required amount of salt, add a little water and mix to make dosa batter.
-
Then dip the filling in the maida mixture and deep fry in oil.
-
Cook on medium flame, fry for a minute or 2.
-
Remove from oil, drain excess oil in a paper towel.
-
Traditional suzhiyan is ready to serve.
Method
Step by Step Pictures
-
Add 1 cup of chana dal to a bowl and soak it in water for ½ – 1 hour.
-
Once done, pressure cook for 4 whistles or cook until it becomes soft and tender.
-
Add 1 cup of jaggery to a bowl, pour the required amount of water and mix.
-
Dissolve the jaggery without lumps and strain it.
-
Then put on medium heat and bring to a boil.
-
Add ½ tsp dry ginger powder, ¼ tsp cardamom powder.
-
Add 1 tbsp ghee to it.
-
Add ½ cup of grated coconut to it.
-
Once the jaggery syrup thickened along with the coconut, add the cooked chana dal.
-
Stir until the mixture starts leaving the pan.
-
Finally, add 1 tbsp of ghee.
-
Then let it cool completely.
-
Once done, roll into small balls.
-
To make the outer cover, add 1 cup of maida to a bowl.
-
Add the required amount of salt, add a little water and mix to make dosa batter.
-
Then dip the filling in the maida mixture and deep fry in oil.
-
Cook on medium flame, fry for a minute or 2.
-
Remove from oil, drain excess oil in a paper towel.
-
Traditional suzhiyan is ready to serve.
