Sooyan Recipe

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Ingredients:

Serving

1/2 cup rice
1/2 cup urad dal
3 cups channa dal
10 1/2 cups jaggery
2 tsp cardamom powder
2 tbsp cashew nuts
oil (to deep fry )
2 cups fresh grated coconut

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2785.25 Kcal (11661 kJ)
Calories from fat	497.56 Kcal
		% Daily Value*
Total Fat	55.28g	85%
Cholesterol	45mg	15%
Sodium	86.9mg	4%
Potassium	1908.48mg	41%
Total Carbs	438.04g	146%
Sugars	154.32g	617%
Dietary Fiber	7.07g	28%
Protein	41.47g	83%
Vitamin C	1.9mg	3%
Vitamin A	0.8mg	25%
Iron	6.6mg	37%
Calcium	2736.5mg	274%

Amount Per 100 g
Calories	570.84 Kcal (2390 kJ)
Calories from fat	101.98 Kcal
		% Daily Value*
Total Fat	11.33g	85%
Cholesterol	9.22mg	15%
Sodium	17.81mg	4%
Potassium	391.14mg	41%
Total Carbs	89.78g	146%
Sugars	31.63g	617%
Dietary Fiber	1.45g	28%
Protein	8.5g	83%
Vitamin C	0.4mg	3%
Vitamin A	0.2mg	25%
Iron	1.4mg	37%
Calcium	560.9mg	274%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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