Suzhiyan also known as Sukiyam or Seeyam is a popular South Indian sweet dish mostly prepared on Deepavali Day . Suzhiyan is often served as a snack or dessert during festivals and special occasions. It is known for its crispy exterior and sweet, chewy filling.
Add a generous amount of idli batter to the maida batter for softer Suziyan. Instead of using fresh coconut, fry the grated coconut in a teaspoon of ghee until it releases a pleasant aroma, then incorporate it into the dhal mixture.
Suzhiyan
6
servings2
hours40
minutesDiscover how to make Suzhiyan, a popular South Indian sweet dish made from all purpose flour, rice flour, bengal gram dal, jaggery, and coconut. Learn the key steps and tips for a perfect result!
Ingredients
Maida – 1 cup
Rice flour – 1 tablespoon
Bengal Gram Dhal – 1 cup
Powdered Jaggery – 1 cup
Grated Coconut – 3/4 cup
Cardamon – 1/2 teaspoon
A pinch of salt
Oil – for deep frying
Directions
- Soak Bengal gram dhal in water for about two to three hours.
- Cook the Dhal in water till soft, but not mushy. Drain the excess water and spread it on a plate. Cool it and grind the dhal to soft powder. (When you are grinding it in a mixie, run the mixie for a second and stop it and then run for a second and stop. This way you will get dhal powder. If you run the mixie continuously dhal become paste.)
- In a vessel put jaggery along with 1/4 cup water and bring to boil. When it starts boiling, remove and strain it. Put back to a thick bottomed vessel and allow to boil again.
- Then add dhal powder, coconut and cardamom powder and mix well.
- Cook on slow flame till it become thick and solid. Let it cool.
- Make small lemon size balls.
- Mix maida, rice flour and salt with little water and make a batter like idli batter.
- Heat oil in a kadai. When it is hot, dip the balls in the batter and deep fry till golden brown.
Recipe Video
Notes
- You can add a big spoonful of idli batter to the maida batter. This will give soft Suziyan. Also instead of adding fresh coconut grating, you can fry the coconut grating in a teaspoon of ghee till you get nice aroma and then add it to the dhal mixture. This is mainly prepared at Diwali time.
Very unique dish. Is this a Tamil dish?
Jennifer,
It is a South Indian dish. It is specially prepared for Deepavali in Tamilnadu. When remembering the departed souls, we used to make this Suzhian and do puja. Since deepavali is remembering the Narakasura, it is prepared at that time.
Hi Kamala,
The suzhans break when I fry them in oil. What can I do to stop this?
Regards,
Sumithra
Hi Sumithra,
I have already replied for this. The Puranam should be dry and the outer coating batter should be thick. Then it will not break. Moreover oil should be heated properly.
Can the batter be prepared without maida?
You need a batter to coat the balls. Instead of Maida, you can use idli batter too.
hi kamala
i prepared and it came out very tasty but the jaggery content was a bit watery so added powdered fried beaten rice .
Hi Sreejisha vinayan,
It may be excess water in the jaggery. Adding some sort of powder or coconut will make it thick. You have rightly added beaten rice powder.
Hi Kamala sister,
I tired many of your receipes and it came very well.
I prepared the Suzhiyan it came awesome.. my daughter 19 months old love to have it
Regards
Rubinikamal
Thank you Rubini for your kind feed back. To please the kid is very difficult and very happy to note that your daughter loved it.
I like to do this recipe but for me this recipe not at all coming and I’am not fulfilled
If the Puranam is thick without any water content and oil is heated properly, you will definitely get the perfect suzhian.
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