Suzhiyam or boorelu is a traditional dish made Tamilnadu & Andhra for many festive occasions. Not all sweets need to be made from sugar & jaggery. With the rise in numbers of diabetes all over the world we need to start looking for alternative sweet content in our traditional dishes. This dish made out of dry fruits & nuts dipped in black rice batter is perfect for any occasion.

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This is my old recipe but it definitely needed a good look. The dish is so tasty and without good picture it does not make my post complete. Today being Varalakshmi Vratham I made this for my poojai and took a quick shot also. Generally I don't shoot and post on the same day but today I desperately wanted to post this.

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I got a lot of queries for my earlier black rice recipes as to where they can purchase it and what brand I am using. I use the “Dragon Fly Black Rice” primarily because its available near my home in Fair Price shops in Singapore. This is from Thailand manufactured by http://www.urmatt.com/

Dry fruits Suzhiyam (Boorelu) with Black Rice

Recipe Cuisine: Indian| Recipe Category: Snack

Prep Time: 20 mins | Soaking time : 4 - 6 hrs| Cooking time :30 mins

Ingredients

For the batter

Urad Dhal – 1 small cup

Black rice -2 small cups

Idly rice -1 small cup

Sooji Rava – ½ cup

Salt -1

For the stuffing

Dry fruits(Raisins, dried craneberry & dates) – 1 cup

Nuts -3/4 cup (almond,walnut,pumpkin seeds)

Ghee – 2 spoons

Powdered Elachi – ½ spoon

Water – as needed (only if raisins are used)

Others

Oil for deep fry

Measurements

1 tsp = 5ml

1 tblsp – 15 ml

1 small cup – 25 ml

1 cup = 100 ml

Preparation

For the Batter

1. Soak urad dhal, black rice, idli rice for a minimum of 4 hrs – Preferably overnight

2. Grind them in mixie if small quantity or grinder if the quantity is more.

3. Grind Urad dhal until it becomes like a butter consistency.

4. Add idly rice ,black rice, salt and water. Make sure it is ground like an idly consistency.

5. Leave it for 4 -6 hrs for fermentation. This step is optional for this dish. If you ferment you may use the remaining batter for making dosa.

6. Once the grinding is complete add rava and make the batter thick enough to dip the dryfruit balls.

For the Dry fruit stuffing

7. Dry roast the nuts until the raw smell leaves and grind it in a mixie.

8. Add ghee,dry fruits and give a good mix. After 3 minute’s elachi and cook until they form a sticky consistency. Sprinkle water if needed. Water is surely needed if you are using raisins.