|Chettinad Sweet Seeyam|
Moong dal – 100 gms
Grated coconut – 1 cup
Jaggery – 500 gms
Cardamom powder – ½ tsp
Ghee – 2 tbsp
Cashewnuts broken – few
1. Pressure cook moong dal until soft and mash.
2. Boil jaggery in water until single string consistency on a non stick sauce pan, add grated coconut, powdered cardamom, broken cashew nuts, mashed moong dal and ghee, stir fry until dry and set aside the filling to cool.
3. Meanwhile heat oil in a kadai to deep fry.
4. Shape the moong dal filling into gooseberry size balls, dip in the prepared seeyam batter until well coated. 5. Deep fry the seeyam balls in hot oil until golden brown.