Susiyam or Sukhiyan
Susiyam (also known as Sukhiyan) is a traditional South Indian sweet made with a filling of cooked green moong dal, jaggery, and coconut, flavoured with cardamom, and wrapped in a crispy flour batter. This deep-fried treat is often prepared during festivals like Diwali.
Ingredients
1 Cup = 250ml
For the filling:
- 1 cup green gram dal (green moong dal)
- ½ cup grated coconut
- 1 cup jaggery
- ½ teaspoon cardamom powder
- 1 tsp ghee
- A pinch of salt
- Water as needed
For the batter:
- ¾ cup all-purpose flour maida
- 1 tbsp rice flour optional, for extra crispiness
- Water as required to make the batter
- A pinch of salt
- Oil for deep frying
Instructions
- Dry roast the green gram (moong dal) in a pan on medium heat until it turns slightly golden and releases a fragrant aroma. Keep stirring to avoid burning.
- Pressure cook the green gram. Use a 1:2 ratio of green gram to water and pressure cook for 5 whistles on medium flame. This will ensure the green gram is cooked to the right texture for the filling.
- Drain any excess water and mash it well.
- In a pan, melt the grated jaggery with ¼ cup of water until it dissolves completely.
- In a pan, add a teaspoon of ghee, the mashed green gram and a pinch of salt.
- Strain and add the melted jaggery and grated coconut. Mix and combine.
- Add the cardamom powder. Stir continuously until the mixture thickens and comes together like a dough.
- Turn off the heat and let the mixture cool down. Once cooled, make small lemon-sized balls from the mixture.
Prepare the batter:
- In a mixing bowl, combine the all-purpose flour, rice flour (if using) and a pinch of salt. Add water gradually and whisk to make a thick batter. It should be similar to dosa batter consistency.
Fry the Susiyam:
- Heat oil in a deep frying pan.
- Dip each jaggery-coconut ball into the batter, coating it evenly. Gently drop the coated balls into the hot oil.
- Fry on medium heat until golden brown and crispy on the outside.
- Remove from oil and drain excess oil on a paper towel.
- Your Susiyam is ready! Serve warm as a tea-time snack.
Notes
Cooking green gram on an open pan can take a significantly longer time compared to pressure cooking. The pressure cooker helps save time and ensures even cooking. If you prefer cooking on an open pan, it would require constant monitoring and more water, and the cooking process may take up to 30–40 minutes or longer, depending on the heat and quantity of green gram.
Pressure cooking them is a quicker and more efficient method for Green gram Susiyam.
For frying Susiyam, the oil temperature should be around 170-180°C. To test if the oil is ready, drop a small amount of batter into the oil. If it sizzles and rises to the surface gradually without browning too quickly, the oil is at the right temperature. If the batter browns too fast, reduce the heat slightly.