Seeyam - Sweet

Inippu Seeyum
Makes 40 pieces
My Grand mom’s recipe. The tastiest Seeyam in Chettinad. She took pride in making the most perfect ones. With great pleading and cajoling I learnt the technique of making them - almost as well as her!!!
You’re sure to win the appreciation of all who taste this piece of delight.


Green gram dal ½ cup
Sugar 1 cup, flat
Jaggery ½ cup
Coconut 1 medium, grated
Cardamom 4, powdered
Ghee 1 tsp
Method: **
Dry roast the dal for a few minutes. Soak for ½ hour.
Steam cook the dal until just firm. Cool, and crumble gently.
Heat 1 tsp ghee and fry the coconut.
Take sugar in a thick vessel and add very little water to it (3 tbsp). Melt. When slightly sticky, add jaggery, and strain.
Add the rest of the ingredients to the sugar jaggery mixture and stir cook until it forms a mass. Cool and roll into small balls.
This may be made the day before.
** The traditional way to making the stuffing is given in detail.
The modern way has the microwave advantage. that recipe follows.
Batter for outer covering: the batter may be ground and kept in the fridge.
Raw rice 1 cup
Urad dal ½ cup
Soak for half an hour and grind with a pinch of salt till smooth.
Add 1 tsp sugar and mix well. Add water as is necessary, to make a batter of thick saucy consistency.

To Proceed:

Oil for deep frying.
Dip prepared gram balls in the batter, tap excess batter off and gently slide into hot oil. Deep fry for couple of minutes until golden.
Drain on absorbent paper and serve hot.
If using the Microwave:
Mix ghee and coconut in a flat glass dish and microwave on high power for 3 minutes.
Add the rest of the ingredients and mix well. Microwave on high for 7 - 10 minutes, or until you are able to roll. Cool and form balls of even size.
Remember that the mixture cooks in the resting time as well.


If the filling is left over, make stuffed Sweet Chapathis.
If the batter is left over, make savoury Seeyam.


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