Susiyam (traditional south Indian snack)

Susiyam or seeyam is a traditional sweet dish famous in south tamilnadu mainly in Nagerkoil,Trinelveli, Kariakudi & will be made for festive seasons.....My Mom method will be diff from my in-law method...but both tastes awesome...The difference is  the dipping batter.Its all time favourite for me & my hubby......Even in my mom's home its the favourite sweet for all of them ...We love when my mom makes this sweet,while she's preparing itself we will finish half of the pooranam....those r golden days.....Now same here in my home too we love it .....Its all time favourite sweet.....
this is my in-law method...

Ingredients:

1. Channa Dal    -  2 cups
2. Sugar       -  2 cups to 3 cups
3. Cardamom - 4 to 5 nos
4. Raw rice  - 1/2 cup
5. Urad Dhal - 1/2 cup
6. Shredded Coconut  - 1/4 cup(Optional)
7. Salt a pinch
8. Oil for frying  

Method:
        First soak the raw rice along with urad dal for 2 hrs. In the mean time pressure cook the channa dal with 1 cup of water for 3 to 4 whistles...Now grind the raw rice & urad dal like idly /dosa batter ( not too soft)& keep it ready . Check whether the channa dal is cooked well,mash it & allow it cool down for 15 to 20 mins.Then add the sugar & cardamom powder to it & mix all well together . If the channa dal is hot,the sugar will melt & leaves out moistuer in it,so add sugar after the dhal is cool down.
           After the dough( pooranam )becomes cool & easy to handle ,now make small balls (like size of a lemon)& set aside .Heat oil in deep frying pan ,once the oil is hot enough for frying ,take a ball dip it in the batter & drop it slowly in the oil .Make sure that the pooranam is coated well with the batter ,so that after dropping it in oil the inside sweet will not mess with oil.Fry golden brown,do not char the balls ,careful...    Continue frying other balls in same method....Instead of this batter(rice +urad dal) my Mom will make with maida(all pupose flour), it will also tastes heaven....Enjoy serving this traditional dessert.......

PriRaj

Pal Kozhukattai

One of my Mom's special ...... love to eat this,when she makes....
Ingredients:

1. Rice Flour - 2 cups


2. Coconut Milk - 1 cup


3. Sugar - 1 to 1 1/2 cup


4. Cardamon powder - 1/4 tsp


5. Coconut Grated - 2 tsp


6. Salt to Taste


7. Water

Method:

Boil 1 to 1 1/2 cup of water in pan .Take the flour , grated coconut flakes & salt in seperate bowl ,stir the flour with a spatula or spoon by adding the hot water (add the water little by little) until it comes a dough consistency . After its slightly cooled ,rub oil in ur hand & knead it to a soft dough (like chapathi dough consistency). Shape them to small balls ( u can make to ur own sizes) & keep it ready ( this takes time to shape , so sit & do). In a pan first boil some amount of water & then put the small balls 1 by one in the boiling water ( put in small batches it will be easy , do not put all the balls at once).Keep 4 to 5 small balls seperately ( will use at last) . While its boiling ,the balls will float on top , at this stage add the 1/2 cup coconut milk , sugar ,cardamon powder & keep it in low flame with a stirring.
Now mix the 4 to 5 balls ( which we kept seperately) in water ,make it to a liquid paste like & keep it ready . Now to the boiling balls, after 5 mins add the another 1/2 cup of coconut milk & the liquid paste(which we kept ready ,this gives a thick consistency ) , allow it it boil till the kozhukattai's are cooked well , keep it in a low flame. Cook for about 8 to 10 mins in low flame by stirring occasionally . Remove from fire & serve it in room teperature. Store it in fridge & can be served chilled.....

Note :We can make this fully in coconut milk without adding water ..........

Palgova

Iam sending this to Sanghi " FIL - MILK " Event .....I dedicate this Palgova to my Hubby ......he loved it ....

Ingredients:

1. Milk - 2 cups


2. Ricotta Cheese - 3 cups


3. Lime (Or) Curd - 1 tbsp


4. Sugar - 1 cup

Method:

Boil the 2 cups of milk in a thick bottomed vessel & bring it to 1/2 to 1/4 of its quantity. Pour curd or lime to it & the milk starts to curdle & keep stirring . Now add the ricotta cheese to it followed by sugar & keep stirring untill the milk thickens & all its water is reduced well. Need more patience..... Check for the sugar ,add extra sugar for ur taste to it . Keep on stirring untill it comes to a coarse sand consistency & looks like the above picture . Allow it to cool & taste it ...........Simple & sweet palgova is ready to eat....

Note: Without Ricotta cheese also palgova can be done. For that instead of ricotta cheese add extra cups of milk & follow the same above procedure.