My mom makes this sweet for every deewali. She used to stay awake the the nite before deewali & she would make suyyan, medhu vada ,Bajji … Since the other day ,i mean on Deewali she would be very busy handling us.. hahaha.. still she follows the same routine… Am gonna miss all the fun , fire crackers (though i’m not interested !!), Deewali sweets, live tv programs , neighbours sample sweets . And seriously i do miss everything for the last two 2 years.. so, to comfort myself i made suyyan very early….

Ingredients :

For stuffing :

Channa dal — 1 cup
Jaggery (powdered ) — 1 cup
Cardamom powder — a pinch

Outer cover :

All purpose flour /Maida — 1 cup
Baking soda — a pinch
Salt — acc to taste
Rice flour — 1 tbsp
water — enuf to make a thick paste

Oil — to deep fry

Method :

Soak the channa dal for may b half an hour .Then pressure cook it for 3 whistles by adding a cup of water. In a pot add the jaggery and little bit of water and stir until it dissolves. Filter the syrup to remove the impurities. Transfer the syrup back to the pot and boil it. Add the boiled channa dal along with its water into the boiling syrup and start strirring. Add the cardamom powder. Continue cooking until the water dries out.

Transfer this to a bowl and start prepaing the outer dough. In a bowl add the maida ,salt,baking powder and mix well. Add water little by little and form a batter just like u make for idli . The batter consistency should be inbetween idli and dosa.. Now form small balls from the stuffing we’ve made and keep it ready. Dip the ball in the maida batter and fry when the oil is hot. Cook all the sides and drain out the excess oil & place on a tissue paper. Serve Warm. My suyyan turned out to be exactly crispy on the outside cos of the rice flour added and soft ,sweet on the inside… Try this and Njoy !!!!!!