Suyan for Saraswathi puja

Suyan is one of my favourite sweets though this is the first time I made them at home. I got the recipe from my mother. There are a couple of things to be taken care of while preparing the batter to get good suyans. The batter should be very smooth and the consistency should be such that one should be able to immerse the stuffing(purnam) in the batter and put them immediately in oil for frying. It should be neither too thin nor too thick. Here is the recipe to make around 15 medium sized suyans.

Ingredients for the batter
Urad Dal(full): 1/4 cup
Raw rice: 1/3 cup
Salt to taste

Ingredients for the stuffing
Shredded Coconut: 1/2 cup + 2 tbsp
Jaggery: 1/2 cup(broken into small pieces)

Refined oil for deep frying

Procedure to make the batter
1. Wash both rice and dal and soak them together for atleast 1/2 an hour.
2. Grind the soaked rice and dal into a very smooth batter by adding very little water. (Check while grinding if water is not sufficient. Only then add water.)
3. Transfer the batter to a bowl, add salt and mix well. Kepp aside.

Procedure to make the stuffing
1. While the dal and rice are soaking, the stuffing can be prepared.
2. Mix coconut and jaggery in a kadai/pan.
3. keep the stove in medium flame and stir until the mixture comes together and the most of the water evaporates. Keep aside.

Procedure to make the suyan
1. Divide the stuffing into 15 parts/balls..
2. Heat oil in a kadai/pan
2. Dip each ball in the batter so that it gets coated on all sides with the batter.
4. Put it immediately in the oil. Do the same for some more balls.(as much as the pan can hold)
5. Fry till the suyan turns golden brown on both the sides.
6. Remove from the pan, drain excess oil and place it in dry bowl.
7. Repeat the same for the rest of the stuffing and batter.