Seeyam brings back memories of festive mornings in Indian households. This traditional sweet combines simple ingredients like rice, urad dal, and jaggery to create something magical. The outer shell gets perfectly crispy when fried, while the filling stays soft and sweet. It’s one of those treats that everyone loves, from kids to grandparents.
About the Recipe
This recipe shows you how to make authentic Seeyam at home. The process might take some time, but the results are worth every minute. The combination of rice and urad dal creates a crispy coating, while the filling offers a perfect balance of coconut and jaggery sweetness. It’s a great way to bring traditional flavors to your kitchen.
Why You’ll Love This Recipe
You’ll love making Seeyam because it’s both fun and rewarding. The process of coating the sweet filling with batter and watching it turn golden in hot oil is satisfying. The end result gives you a treat that’s crispy outside and soft inside. Plus, these sweets stay fresh for several days, making them perfect for making ahead for special occasions.
Seeyam
– Make sure the batter is smooth and has pouring consistency
– Don’t let the batter sit too long before frying
– Keep the oil at medium heat for even cooking
– Make the jaggery filling balls small for better coating
– Test the oil temperature with a drop of batter – it should rise immediately
Serving and Storing Suggestions
Makes about 20-25 pieces. Total prep time: 4-5 hours. Serve hot or at room temperature. Store in an airtight container for up to 5 days. Best enjoyed with a cup of hot coffee or tea.
Similar Recipes
- Sweet Kozhukattai
- Poornam Boorelu
- Modak
Nutrient Benefits
This treat offers energy from rice and jaggery, protein from urad dal, and healthy fats from coconut. Jaggery provides iron and minerals, while coconut adds fiber and essential fats. Though it’s a sweet treat, it includes nutritious whole ingredients.
Seeyam
Ingredients
- 1 1/2 cups Raw rice
- 1 1/4 cup White Urad
- 1 tbsp Sago ()tblsp
- Salt (a pinch)
- Oil to deep fry
For Filling
- 1 1/2 cups Bengal gram dal
- 1/2 cup Grated fresh coconut
- 2 cups Grated jaggery
- Cardamom powder (little)
Instructions
- Soak rice and dal together in water for 2 - 3 hours.
- Soak sago separately in little water for 1 hour.
- Grind rice and dal to smooth paste using a wet grinder.
- Add sago at the end and grind for another 5 minutes.
- This should should be of pouring consistency.
For filling
- Pressure cook dal in just enough water till one whistle.
- After taking out the vent pour it through a colander to remove excess water.
- Grind it with coconut to a thick paste without adding water.
- Add little water to jaggery and heat till it melts.
- Straing through a fine sieve to remove dirt.
- Heat again till it reaches soft ball consistency.
- Pour ground paste, cardaomom powder and stir till it becomes thick.
- Allow to cool and make small balls.
- Dip it in rice paste to coat completely and deep fry in oil till golden.
- Serve hot or cold.
Note: do not allow the batter to become sour. Deep fry immediately after grinding.
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Frequently Asked Questions
Can I make the batter in advance?
No, it’s best to use the batter right after grinding. Letting it sit can make it ferment and change the taste of the final product.
What if my filling is too soft?
Add more ground dal or coconut to thicken it. The filling should be firm enough to roll into balls that hold their shape.
Can I use brown rice instead of white rice?
Stick to white rice for best results. Brown rice won’t give you the same crispy texture and might make the coating too heavy.
1 comment
A tasty sweet snack.Yummy