PAYATHAM PARUPPU URUNDAI whole green gram cooked with cardamom, non-centrifugal cand sugar, coconut and mung bean

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PAYATHAM PARUPPU URUNDAI/ SUZHIYAN 

Whole green gram cooked and ground together with cardamom, jaggery (non-centrifugal cane sugar), coconut and mung bean to form a sweet balls.

This recipe is also know as Payaru Urundai/ Suzhiyan / Suzhiyam/ Sukhiyan /Sugiyan. I learn this recipe from my mom Sarojini. Mung bean is very healthy and nutritional. It is a perfect and healthy snack for both kids and adults. Mung beans are commonly used in various cuisines across Asia.


Ingredients

Batter
1. Wheat flour 100 grams
2. Turmeric powder (optional)
3. Salt to taste
4. Water

Fillings
1. Mung bean 125 grams
2. Green gram 125 grams
3.  Jaggery 125 grams
4. Coconut 100 grams
5. 1tsp cardamom powder

Preparations
1. Boil moong dhal, green gram separately with water until cooked and set aside. 
2. In a separate pot bring 1 cup of water to boil and add jaggery. Let it dissolve completely.
3. Add cooked moong dhal, green gram, coconut, cardamom powder and dissolved jaggery in a pot and mix well. Transfer the paste into a grinder. Grind them to a coarse paste and make small balls of the size of a lime.
4. For the batter, sieve wheat flour and salt. Add turmeric powder (optional) and a little water. Mix well so that it can be of thin batter. Keep it aside.
5. Heat oil for deep frying.  Take the balls and dip into the batter and make sure it coated completely. Then take the dipped balls and drop in the hot oil and fry them. Fry them until it turns golden brown.
Flip and fry for a minute till bubbles disappear. Let it cool and store in air tight container.
6. Serve hot with tea.

Tips.
1. These sweet balls can last for 2 to 3 weeks in room temperature.

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