Suyyan

A diwali speciality, A tasty treat, A sweet delicasy, You know what I am talking about. Yes Suyyan. Crispy on the outside and soft and sweet inside. I learnt this from my MIL and its my hubby;s favotite. There are two ways in preparing Suyyan, the outside coating differs, What my MIL used to make is with Maida and the other version uses  Urad dhal and rice( I learnt it after). For Suyyan cardamom plays a vital role, yes the cardamom acts as the main flavoring agent. Without that Suyyan wouldnt taste good. Thats why I thought It would be perfect to send to Priya's CWS- Cardamom seeds and to Srilekha's efm-sweets-and-savories-for-diwali.

You need:
Chana Dhal                      1/2cup
Jaggery                            1/4cup
Coconut( shredded)         2tbsp
Cardamom                       3-4nos
Sugar                               2tbsp
Ghee                                1tbsp
Maida                               1/2cup
Cornflour                          1/4 cup
Baking powder                 a small pinch
Salt
Oil

Preparation:
Cook the chana dal till soft, do not make it mushy. If you are using pressure cooker, cook it carefully.
Mash the softly cooked chana dhal.
Remove the cardamom seeds from the pods and grind it to a powder with sugar.
Grate the jaggery finely.
In a bowl mix in the dhal, jaggery, coconut, cardamom seed powder n a little pinch of salt. If you feel if you need a little more sweetness add a little more sugar.
Heat ghee and add in the dhal mixture. Cook till the mixture thickens a little. Cool.
Make a thick batter with maida, cornflour, baking powder, and little salt.
Heat oil in a kadai. Make small balls, dip them in the batter and fry the till golden colour.
You may find the stuffing getting mixed in oil and  settle down. Strain the oil now and then and fry
Serve hot!