Suyyan is a sweet vadai that is made with ulutham parupu batter stuffed with thengai pooranam. It tastes amazing and best when served both hot and at room temperature.
Ingredients
Ulutham Parupu / Urad Dal – 1 cup
Jaggery – 1 cup
Grated coconut – 5 cups
Cardamom – 3
Edible Camphor (optional) – A pinch
Water – 2 table spoons
Salt – A pinch
Oil – To fry
Ghee – 1 tea spoon
Method
Soak the ulutham parupu for 2 hours in lukewarm water
Heat a pan and add water
Once water starts to boil, add the jiggery and bring it to a 3 string consistency – similar to the one for kozhukattai
Once the jaggery is in correct consistency add the grated coconut and crushed cardamom and camphor
Add the ghee and keep this aside
Grind the soaked ulutham parupu in a grinder for around 15 minutes adding very little water (as little as possible)
Remove the batter from the grinder and add the salt
Make small balls of the coconut jaggery mixture (pooranam) and keep aside
Heat oil in a pan and once it is medium hot
Dip the pooranam in the ulutham parupu batter and fry it in oil until golden brown
Remove from oil and serve!!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28
Sending this to my own event – Anniversary event, WTML, Gayathri’s page, Kid's delight, Valli's page, CWS - Urad Dal, Priya's page, MLLA#59, Susan, Lisa,
![[Indian%2520sweets%255B3%255D.jpg]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14oJ9JugByZwYb0c6QbPljXTb5b7PPyKNae1cYGck5HEPBBQx66SQ1dbq4zRgp8VZrpk9sBpfny5GFCQBZ0UW851EvcqExipR31erGMX0c4l3tQXclFX1Mw_8Duo2-dgEVKLgWxA9uXSP/s1600/Indian%252520sweets%25255B3%25255D.jpg)
Ingredients
Ulutham Parupu / Urad Dal – 1 cup
Jaggery – 1 cup
Grated coconut – 5 cups
Cardamom – 3
Edible Camphor (optional) – A pinch
Water – 2 table spoons
Salt – A pinch
Oil – To fry
Ghee – 1 tea spoon
Method
Soak the ulutham parupu for 2 hours in lukewarm water
Heat a pan and add water
Once water starts to boil, add the jiggery and bring it to a 3 string consistency – similar to the one for kozhukattai
Once the jaggery is in correct consistency add the grated coconut and crushed cardamom and camphor
Add the ghee and keep this aside
Grind the soaked ulutham parupu in a grinder for around 15 minutes adding very little water (as little as possible)
Remove the batter from the grinder and add the salt
Make small balls of the coconut jaggery mixture (pooranam) and keep aside
Heat oil in a pan and once it is medium hot
Dip the pooranam in the ulutham parupu batter and fry it in oil until golden brown
Remove from oil and serve!!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28
Sending this to my own event – Anniversary event, WTML, Gayathri’s page, Kid's delight, Valli's page, CWS - Urad Dal, Priya's page, MLLA#59, Susan, Lisa,
Must be delicious :)
ReplyDeleteyummy and tasty snack
ReplyDeleteFeel like munching some, suyyan is my all time favourite.
ReplyDeleteVery healthy sweet vadai. Its good for women.
ReplyDeleteYumm, those look so delicious. Traditional dishes are always the best.
ReplyDeleteI want touch some looks very cute & delicious
ReplyDeleteNice and tempting,suyyams..My grandmother used to make this one with urad dhal,a healthy one..
ReplyDeleteI love this traditional sweet. Yummy.
ReplyDeleteAnother version of the Poornam Boorelu which we prepare..love it!
ReplyDeleteI love this dish and remember eating it so often at my grandmom's place..
ReplyDeletecoconut and cardamom - I'm sure I would love this!
ReplyDelete