Sooyan - cooking recipe

Ingredients

For the outer cover
1/2 cup rice
1/2 cup Urad Dal
For the filling
3 cups channa dal
10 1/2 cups jaggery
2 teaspoons cardamom powder
2 tablespoons cashew nuts
oil (to deep fry)
2 cups fresh grated coconut

Preparation

Wash& soak the chana dal for 2 hours.
Grind to a fine paste.
Pressure cook the ground paste.
Cool.
Crush into smaller pieces.
Set aside.
In a pan, dissolve the jaggery in 3 cups of water and make a one-thread fine consistency syrup.
Now add the crushed pieces of chana dal.
Mix well.
Stir.
Add grated coconut.
When it thickens, add the cardamom powder.
Cool.
Make equal lemon-sized balls.
Set aside.
Mix rice and dal together to make a fine powder in a mixer.
Add water and make it into a thick batter.
Heat oil on medium heat.
Dip the dal-jaggery balls in the batter.
Gently slip into the oil.
Deep fry atleast five at a time.
Drain and serve hot or cold with sugar on top.
The filling can be replaced by the coconut-jaggery mixture also.
Coconut and jaggery are mixed in equal proportions till the mixture thickens and equal-sized balls are made.
The outer cover is done in the same way and deep fried.