Sooyan

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

Step-by-step instructions

1. 1

   Wash& soak the chana dal for 2 hours.

2. 2

   Grind to a fine paste.

3. 3

   Pressure cook the ground paste.

4. 4

   Cool.

5. 5

   Crush into smaller pieces.

6. 6

   Set aside.

7. 7

   In a pan, dissolve the jaggery in 3 cups of water and make a one-thread fine consistency syrup.

8. 8

   Now add the crushed pieces of chana dal.

9. 9

   Mix well.

10. 10

    Stir.

11. 11

    Add grated coconut.

12. 12

    When it thickens, add the cardamom powder.

13. 13

    Cool.

14. 14

    Make equal lemon-sized balls.

15. 15

    Set aside.

16. 16

    Mix rice and dal together to make a fine powder in a mixer.

17. 17

    Add water and make it into a thick batter.

18. 18

    Heat oil on medium heat.

19. 19

    Dip the dal-jaggery balls in the batter.

20. 20

    Gently slip into the oil.

21. 21

    Deep fry atleast five at a time.

22. 22

    Drain and serve hot or cold with sugar on top.

23. 23

    The filling can be replaced by the coconut-jaggery mixture also.

24. 24

    Coconut and jaggery are mixed in equal proportions till the mixture thickens and equal-sized balls are made.

25. 25

    The outer cover is done in the same way and deep fried.