Stuffed sweet balls / Suzhiyam ( சுழியம் )

Stuffed sweet balls / Suzhiyam 

சுழியம் 

Ingredients:

Channa dhal / Split Chickpeas ( கடலைப்பருப்பு) - 1 cup

Pounded Jaggery ( வெல்லம்)  - 2 cups

Cardamom powder ( ஏலக்காய் பொடி) - 1/4 tsp

Ghee/ clarified butter (  நெய்) - 1 tbsp

Oil for frying ( பொரிப்பதற்கு எண்ணெய்) 

For the batter 

Parboiled rice ( புழுங்கலரிசி) - 4 cups

Urad dhal( உளுந்தம்பருப்பு) -  1 cup 

Soak separately and grind separately and mix together as you would do for idli batter. The only difference is to use minimal water while grinding to get a thick batter. If the batter is loose, it will absorb more oil while frying. The batter is ready for frying. Prepare the sweet stuffing. 

Steps:

Soak the channa dhal for an hour, drain water. In a heavy pot, boil water and add the soaked dhal. Boil on medium flame until it is cooked. Do not cook at a very soft level. If you pinch, your fingernail should feel the cooked dhal soft but not smashed to paste. Drain the water, let it cool down on a plate. 

In a blender add the cooked dhal and the pounded jaggery. Make a fine powder/paste 

In a heavy bottom pan, add a spoon of ghee, transfer the dhal jaggery mixture and let it cook for 3 to 4 minutes. 

Add the cardamom powder, switch off the flame. Mix well

Transfer to a container and make it into smooth balls of your desired size. 

Heat oil in a pan for deep frying. Take a dhal ball, dip in the rice batter and drop into the hot oil.
Fry a few balls at a time. Turn carefully so that the balls do not stick together or the stuffing does not spill out.  

My Notes:

Suzhiyam or susiyam or suyam, as it is called by different names is a deep fried snack with a sweet stuffing, a favorite of all. A sweet made during Deepavali almost in each of the households even today.

In a unique way, a vessel with a large quantity of it will flash in my mind. It brings back the memory of it during Deepavali at my paternal grandmother's house in Sholavandan. 

 A big vessel of suzhiyam and another full of urad dhal vadai will be kept near the front door, whoever comes to the doorstep on Deepavali day asking for alms/food will get two each of these in addition to the idlis. Thus was my Granny's generosity. We, the kids, also take turns to give young and old, whoever comes knocking. Maybe that is the reason, to give for needy, is instilled in me and a few of our cousins. 

During Deepavali and other festive, it is a ritual / customary of nadaswaram and thavil vidwans to play music at the front yard and get thambulam - betel leaves, betel nut, fruits and some money. Even they do not mind receiving the suzhiyam, vadai and idlis as they know the excellent taste. 

In this recipe, split chickpeas, which is the common one, is used. Some people add 1/5th or a quarter portion of coconut to the stuffing. The sweet level can also be adjusted according to the preference. The stuffing can be done a day earlier, cooled and refrigerated. the batter is prepared fresh on that day and used immediately before it starts fermenting. 

There is another version using green gram instead of the chickpea. The outer coating batter can also be varied. Some use plain flour for a quick fix. A mix of rice flour and plain flour is also used. A tablespoon of gram flour is also added by some. While using the readymade flour, some add a pinch of baking soda for the soft crisp coating. But if you are using the fresh ground batter, there is no need for the baking powder or baking soda.