Poornam Boorelu | Sugunta | Suzhiyan ~ Festival Delight

Sugunta, whether you call it as suzhiyam or suzhiyan or poornam boorelu or sugeelu -  its the same deep-fried sweet recipe made out of channa daal and jaggery filling with a thin coating of urad batter. Yes its a fried food that holds a special place in all major Indian festival like Ugadi(new year), varalakshmi vratam, diwali, makar sankaranti/pongal. I got to learn this recipe from my Ammama, who teaches me most of the traditional recipes in a precise way. Though I'm not fond of sugunta as my amma won't make it, but love to relish it during sankranti festival which comes from my Ammama's kitchen. Here's how to make this festive delight and indulge youself in festive mode. Happy Makar Sankranti !!!

Preparation & Cooking Time : 45 minutes

Soaking time: 30 minutes

Yield : 12 sugunta


For filling:
Channa daal - 1/2 cup
Jaggery - 1/2 cup
Cardamom pods - 3 or powder - 1/2 tsp
Grated coconut - 3 tbsp

For Outer Coating:
Urad daal - 1/2 cup
Salt a pinch
water as required

For deep Fry:
Cooking oil - 1 cup


1.Wash and soak urad daal for half an hour and grind to smooth batter with a pinch of salt. 

2.Wash and soak channa daal for half an hour. Steam cook for one sound in a pressure cooker. Cool and keep aside. Do not overcook for more sounds.

3.Measure half a cup of grated jaggery. Grind channa daal, cardamom powder and jaggery to smooth paste.

4.Heat a fry pan, dry roast the grated coconut until fragrant. Stir in the grinded channa daal paste and mix well to blend evenly. Switch off the flame.

5.Cool the mixture and divide into 12- 14 equal sized portions. 

6.Heat oil for deep fry. Once reaches the required temperature test check. Drop the portions in the urad batter, coat well and drop in the hot oil. Fry until golden color on a medium flame.

7.Do not flip the suzhiyam immediatedly once you drop in oil, give a minute time to cook and then flip over.

8.Repeat with the rest of the portions in batches  and serve hot or warm.


  • Do not add much water to grind urad daal batter, neither too thick nor too thin.
  • The outer layer should be crisp with thin coating. 
  • Instead of urad batter, you can even use freshly ground idli/dosa batter too.
  • Cook the daal just for one sound to eliminate raw smell. Do not cook mushy.
  • Drop the balls using big spoon in the hot oil to get perfect roung shape.

Related Posts:

Festival Recipes
Paal Kozhukattai
Puran Poli

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