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November 4, 2013


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Suzhiyan is Sendhil's most favorite sweet among all the diwali recipes. People call it by different names as suzhiyam, suyyan, susiyam, sweet seeyam, sukhiyan etc. Suzhiyan sweet recipe is very easy to make. Kadalai paruppu pooranam is used for stuffing and maida, rice flour is used for outer covering. 

We usually make it specially on Diwali Day and after ganesh chaturthi with left over channa dal pooranam / kadalai paruppu pooranam made for kozhukattai. I learnt this recipe from my MIL.

My mom & Sister's family makes the same with coconut pooranam. In our house, we call this as suseeyam/sugin/ suyyam. Stuffing is our choice.Some people use idli dosa batter to make the outer covering of suzhiyan. But we use maida & rice flour. So I have shared recipe for outer layer of suzhiyam and our easy method of making stuffing/pooranam.

I have shared a picture of our Diwali breakfast recipes below. Hope you all celebrated Diwali very well.. I had a great Diwali celebration in my in-laws place. I got a new saree from my in-laws and two churidhars from my husband. I was so  happy and busy in burning crackers, eating sweets and snacks(my mil's preparation), wishing friends and relatives and in taking pictures..

We usually make Medhu vadai with pepper , Suzhiyan and adhirasam along with idli, sambar for neivedyam on Diwali morning. Diwali breakfast is like a feast for us. We have all the sweets and snacks made for Diwali along with the above said recipes. We keep munching the savories and sweets the whole day. We don’t even make lunch. Our only job is to watch special programmes in TV , eat and sleep ;).

Ok, enough of my stories lets move on to Suzhiyan recipe with step by step pictures.


Suzhiyan Recipe

Suzhiyan Recipe Suzhiyan is a delicious, deep fried snack stuffed with chana dal pooran. We make this for neivedyam on Diwali and Ganesh chaturthi. 
Cuisine: South Indian Category: Sweet / Snack Yields: 30
Prep Time: 30 Minutes Cook Time: 10 Minutes Total Time: 40 Minutes

1 cup - 250ml
For pooranam
  • Chana dal / Kadalai paruppu – 1/2 cup
  • Grated jaggery –  3/4 cup ( add 1 cup for more sweetness)
  • Grated coconut – 1/2 cup
  • Cardamom powder – 1/2 tsp
  • Water – as needed
For outer layer
  • All purpose flour /Maida – 1 cup
  • Besan flour – 1 tbsp (optional)
  • Rice flour – 1 tbsp
  • Salt – a pinch
  • Cooking soda – A pinch
Oil – to deep fry

  • Prepare the stuffing first. For this, pressure cook channa dal adding required water and a tsp of oil. Cook for 2-3 whistles in low flame. After the steam is released , mash the dal well with a whisk or ladle. Set aside.
suzhiyan tile1
  • To this mashed dal , add grated coconut and jaggery. Mix till the mixture thickens and leave the sides of the pan & becomes non-sticky. Add cardamom powder. Switch off the flame and allow it to cool. Make small lemon sized balls after the stuffing becomes warm..
suzhiyan tile2
  • In a wide bowl, take the all purpose flour , besan and rice flour. Add a pinch of salt and cooking soda. Add water to make a batter of bajji batter consistency. Batter should flow like a ribbon. It should coat the stuffing well. Put the stuffing balls in the batter.
suzhiyan tile3
  • Heat oil in a kadai and when it gets heated , use a spoon and take a ball dipped in batter. Put 3 to 4 balls in oil and deep fry for few minutes. Keep turning both the sides for even cooking. Remove as soon as the outer cover gets golden brown spots in the center. Drain in a a colander and store in a box after it cools down. It stays good for 2-3 days. 
suzhiyan tile4

suzhiyan tile5
Enjoy !
  • While cooking dal, if you add more water, drain the excess water and grind to a smooth paste. Also while adding jaggery and coconut, you don’t have to add water.Coconut and jaggery itself leaves water when it melts.
  • If u want to remove the impurities of jaggery, first heat & melt the jaggery adding little water and allow it to become frothy. When it is frothy, add grated coconut and mashed dal. Mix till mixture thickens and leaves the sides.
  • U can make the batter only using maida. Adding rice flour makes it slightly crispy..
  • Besan flour is completely optional. Make the batter in bajji batter consistency. Do not make it too thin or too thick. The stuffing should be coated well.
  • Suzhiyan stays soft and good for 2-3 days.

suzhiyan picture-001

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Unknown said...

Delicious spread..really suzhiyam and adhirasam..both are my fav sweets....looks yummy and perfect..

Unknown said...

Lovely platter. Well explained. Suzhiyam looks delicious.
Thanks for sharing.

Unknown said...

delicious sushiyam

Shama Nagarajan said...

yummy snack dear

Anjali said...

Lovely recipe

Raks said...

Super pic of the breakfast spread.. :) I miss it :( ;):)

Jeyashris Kitchen said...

wonderful spread, looks super yum

Menaga Sathia said...

love the 1st snap....suzhiyam looks inviting,my fav too..

Indian Khana said...

Spread looks so yum and so the suzhiyan ....

lubnakarim06 said...

These are my favorite....though i never tried adding coconut to these....will try this version next time when I am making these....

Divya Shivaraman said...

oh mine ippadi oru ella irundha...i will not get up from that good and so perfect...suyiyam looks amazing

Priya Suresh said...

Wat a spread.. omg, just breath taking.. Suzhiyan looks fabulous, i want some to munch rite now.

Unknown said...

Suzhiyan looks perfect & yummy..Nice clicks..

Nithya said...

Lovely spread.. Hope you had a great diwali

cookbookjaleela said...

Mouthwatering suhiyan , My fav..