Sooyan

Name: Sooyan
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 Servings
Ingredients: cup rice: 1/2; cup urad dal: 1/2; cups channa dal—washed and soaked for 2 hours: 3; cups jaggery: 10 1/2; tsp cardamom powder: 2; tbsp cashew nuts: 2; cups freshly-grated coconut: 2; Oil for deep-frying

Features:

Cuisine:

Indian

45 mins
Serves 4
Easy

Ingredients

Outer Cover:
1/2 cup rice
1/2 cup urad dal
Filling:
3 cups channa dal—washed and soaked for 2 hours
10 1/2 cups jaggery
2 tsp cardamom powder
2 tbsp cashew nuts
2 cups freshly-grated coconut
Oil for deep-frying

How to make Sooyan

Grind soaked chana dal to a fine paste, pressure cook the paste, and let cool.
Crush cooked dal paste into smaller pieces and set aside.
Dissolve the jaggery in a pan with 3 cups of water. Once the jiggery dissolves, strain it to a colander to remove impurities and return to pan to heat.
Once a a one-thread consistency is achieved, and crushed pieces of cooked chana dal, grated coconut, and cardamom powder. Stir to combine, turn off the heat, and let cool
Make lemon-sized balls and set aside. This is the filling and we will call it pooranam.
Blitz rice and urad dal together to make a fine powder. Add water and make it into a thick batter.
Heat oil over medium heat. Dip the poornam balls into the batter and gently slip them into the oil, one by one.
Note: Deep fry at least five at a time.
Drain and serve hot or cold with sugar on top.

Trivia

Over 20 billion coconuts are harvested annually.