Sithurundai (Sweet Poornam Koftas)

This is also one of my favorite's. It is very simple and easy to make. They are also referred to as "Sugiyan" or "Seeyam" but only when they are made for Shardhams (Ceremonies). We prepare this for Sri Jayanti and Kaarthigai Deepam.

Items needed for making this :

For the Filling (Poornam)

1 Cup Fine Coconut
1 Cup Jaggery (about 6 pieces of Achchu Vellam)
4 Elaichi/Cardamoms

For the Outer Layer (Koftas)

1 Cup Rice Flour
1 TBSPN Urad Dhal Powder (Click here for the recipe of Dhal Powder)
Water

Oil for Frying

Dissolve the jaggery in little water and add the elaichi and coconut. Make it into a smooth ball.
Let it cool.

For the outer layer - Mix the rice flour, urad dhal powder in enough water. It should have the consistency of bonda/bajji.

Heat the oil. Take the poornam and dip it in the rice urad dhal flour mixture and coat it well. Add it to the oil. Fry it well in the oil. The yummy sithurundai is ready!

Poli

It is known by different names in different regions - "Poli" , Obattu, Holige....I love all the sweets made out of jaggery. This is one of my favorite. i think it would be apt to say "Poli" by any name tastes sweet and awesome!!

I have made it many a times before I got married....but Amma was always there to give a helping hand in this lengthy process. We make Poli mainly on the day of Bhogi. So I made this for this year's Bhogi. Maiden attempt but it came out pretty good. if you are planning to make this...you need to decide well in advance. The dough (the outer layer) requires 3 to 4 hours of soaking before you can roll the Poli's out.



The quantity given below will get you a dozen Poli's.
Ingredients for Outer Layer -
Maida - 1 Cup
Ghee - 2 Tsp
Oil - 1/2 Cup
Turmeric or yellow food color - a pinch

Ingredients that go into the Poornam (Filling)
Channa Dhal - 1 Cup
Jaggery Grated - 1 1/2 Cup
Cardomom - 2 powdered

Mix the flour, ghee and turmeric or yellow food color. Add water little by little and knead the flour. After you are done with kneading the flour well. Cover the flour with a moist cloth and leave it for an hour.
After an hour, take the dough and again knead it well until it becomes soft (repeat this until it comes like rubber).
Add the oil to the dough and mix it well until it absorbs the oil. Leave it for 3 to 4 hours.
In the mean time, presurre cook the channa dhal (maximum 2 whistles). It should not get too much mashed.
When the channa dhal is cool. Grind it along with jaggery and cardomom.
Do not panic if the channa dhal - jaggery mixture gets liquidy. You can take some ghee and add this mixture. This will help it thicken.
Make balls of this poornam.
Take the maida dougn that has been sitting for 4 hours. Make balls with this too.
Take the maida ball and slightly flatten it. Keep the filling and cover it from all sides. Repeat this process with the maida dough and the filling.

This will help you to roll the poli's all at once.

If you have plaintain leaf, lightly spread oil on this and pat the balls with your hands evenly.

I used the wax paper for making the poli's (In India it is called butter paper).

Heat the tava and make the poli. Spread some ghee and cook it on both sides.

If you follow this exact method...you will get soft and yummy poli.