- Submitted by Dahlia
(Modhagam, Modhakam, Suyyam, Suviyam, Suzhiyam, சுசியம்)
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Susiyam, also known as Modagam or Sukhiyan is a traditional sweet made in Kerala and Kanyakmari district.
It is a round fried dumpling made with a filling of green gram, jaggery and grated coconut. The outer covering is made with a batter made of maida.
There are a few variations of this sweet. The filling can be made with channa dal or just grated coconut and jaggery. The outer cover is sometimes made with a batter of rice and urad dal. I have shared another version of susiyam here.
Recipe For Susiyam
Preparation Time: 15 minutes
Cooking Time: 30 minutes
- For Filling
- Green Gram – 1 cup (225 gms)
- Water – 2 cups
- Jaggery – 3/4 cup to 1 cup (about 175-200 gms)
- Grated Coconut – 1 cup
- Cardamom Powder – 1 tsp
- Ghee – 1 tbsp
- All Purpose Flour (Maida) – 1 cup
- Rice Flour – 1/4 cup
- Baking Powder – 1/4 tsp
- Salt – 1/4 tsp
- Water – as needed (about 1 cup)
- Wash the green gram and take it in a pressure cooker. Add 2 cups of water. Cook it for 2 whistles on medium low flame.
- After the pressure goes down, open the cooker. The green gram will be cooked perfectly.
- Melt the jaggery with 2-3 tbsp of water in a small sauce pan.
- Take ghee in a kadai. Add the grated coconut and roast it for 3-4 minutes till the moisture dried up.
- Strain the jaggery water into this kadai. Also add the boiled green gram.
- Cook these together till the mixture thickens up. Finally add the cardamom powder and switch off.
- After the mixture cools down, make lemon sized balls with it and arrange in a plate.
- For the outer covering, take maida, rice flour, baking powder and a pinch of salt in a bowl. Add water little by little to make a thick batter (like idli batter).
- In the meantime, heat oil in a kadai for deep frying.
- Take each stuffing ball, dip it in the prepared batter and put it gently in the hot oil. Fry for couple of minutes till the outside becomes crispy. Since the inside is cooked, frying takes less time.
- Drain excess oil in a paper towel and enjoy.
- This is typically served with black tea or ginger cardamom tea.
- Channa dal cal also be used for filling.
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