Saturday, 15 June 2013


Suzhiyan is a  South Indian sweet made using channa dhal. I was not a big fan of this sweet during my childhood but after marriage i started making it frequently as this is my hubby's most favourite sweet.
I never remmember celebrating a  single diwali while i was in India without suzhiyan as my mum used to make this for every diwali following the family tradition. She follows a time-consuming method to make this sweet but i derived my own version by following shortcuts.

 Making this sweet involves three processes

 1. Making the dough/batter
 2. Making the puranam
 3. Binding the puranam with dough and deep frying


Plain Flour/maida - 200 gms
Channa dhal - 200 gms
Jaggery - 100 gms
Dessicated Coconut - 1 cup
Cardamom (powdered) - 1/2 tsp
Salt - 1/4 pinch
Oil - 200 ml


  Soak the channa dhal for 3 hours and pressure cook it with just one whistle

Dough/ Batter preparation

    I'm not sure if i should call this as a dough or batter as it is in between the consistency of these two but my granny is an expert in making this sweet and recommends this consistency to make a successful suzhiyan.Mix the plain flour with water and 2 tbsps of oil to bring it to a consistency between a batter and a dough as below

Preparation of puranam:

 Drain the water from the pressure-cooked channal dhal completely and mix it with  jaggaery ,cardamom and dessicated coconut. You can use fresh coconut instead of desicated coconut. 

Preparation of Suzhiyan:

     Spread the dough in a thick plastic by applying few drops of oil and place a spoon of puranam at the the centre. Using Banana leaf is the best way to do this but i cannot expect to get banana leaves in the UK easily. Heat the remaining oil in a thick bottomed pan . Deep fry the suzhiyan.



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