Sweet Suhiyam

Ingredients

1. Soak rice and urad dal for 8 hours or overnight.
2. Pressure cook the moong dal with enough water for 4 whistles. And keep aside.
3. Melt jaggery with ¼ cup of water and strain for impurities and also set aside.
4. Boil the jaggery water and add coconut and cook until the syrup gets thicker.
5. To this add cooked moong dal and cook again a pinch of salt and cardamom powder.
6. Mix it well until the mixture becomes thicker.
7. After the mixture cools, make it into small balls and keep aside.
8. In the meantime grind the rice and the urad dal into a fine consistency.
9. The batter should be a slightly more watery than the vada batter.
10. Add a pinch of salt and mix it well.
11. In deep bottom pan heat oil and dip the pooranams (small balls) in the batter and fry it.
12. Flip few times to get uniform crispiness.
13. Once it is crispy strain them using a slotted spoon and drain extra oil using a kitchen tissue.
14. Serve hot.