Sweet Seeyam Recipe

Sweet Seeyam, Susiyam, and Munthiri kothu are all names for this particular sweet. Although it goes by several names in our area,

The recipe that was followed is essentially the same, as are the ingredients. When dunked in fresh ground batter and deep-fried, seeyam will be excellent. This can be done in Kuzhipanayaram pan if you are health conscious. When the pan is heated, spray little oil on it and pour batter into each pit, then place a tiny ball of filling on top, then add a little more batter on top to cover the ball. When the surface is slightly brown, turn the pan over and cook the other side.

Ingredients to prepare:

Batter:

1 cup raw rice

1 cup urad dal

Filling:

1 cup channa dal or whole moong dal

1 cup powdered jaggery

1/4 teaspoon cardamom powder

10 or 15 cashews

2 tbsp coconut (grated)

1 tsp ghee to cook cashews

150 ml oil for deep frying seeyam

Method to prepare:

1. Wash and soak uncooked rice and urad dal for an hour before blending into a homogeneous batter.
2. Mix in 1/4 teaspoon salt to make a dosa batter consistency and set aside.
3. Fry the cashews until they are golden brown.
4. Cook the dal with 1 cup of water, making sure it’s a smooth paste and not adding too much water to bring it to a boil.
5. When it reaches room temperature, mash it and add the powdered jaggery. Cook on the fire until it thickens, then add the grated coconut and cardamom powder and stir well.
6. This mixture can be prepared ahead of time and refrigerated.
7. Shape the filling into small gooseberry-sized balls and place roasted cashews in the center, as shown in the picture.
8. It is now time to make seeyam. Heat the oil in a pan, then dip the filling balls in the batter one at a time and drop them into the oil gently without touching. Make sure the balls are completely covered in batter, or else the filling will disperse in the oil.

Turn occasionally, fry until golden yellow, and remove from oil.

A delicious dessert is ready to be served.