I actually wanted to try boondhi ladoo for this event, but my previous experience to make ladoo had failed. Hence I was not that brave enough to try it again alone. Maybe I should try with my mother by the side to correct my mistakes when I make them. Coming back to the event, it struck me that the sweet that I will be making for Saraswathi Pooja, its called Soiyam. I am not sure if everybody knows this sweet. I have seen my grandmother and mother prepare it for pooja. So here I am preparing it for Saraswathi pooja and submitting it for the lovely event Sweet Series hosted by Mythreyee . This Soiyam is also an entry for Sweet Vegan hosted by Vaishali
Maida - 2 cups
Turmeric powder - a small pinch
Bengal Gram - 3 cups
Jaggery - 3 cups
Cardamom powder - 1 table spoon
Salt - To taste
Oil - for deep frying
Soak the Bengal gram a day before. Steam it in the cooker till its very soft. In a heavy bottom vessel dissolve the jaggery and bring it to a boil. Strain this syrup through a seive or a thin cloth to avoid mud or stone in jaggery. Add the mashed bengal gram to the jaggery syrup along with cardamom powder and keep stirring under low flame till you get to a consistency when you can make a ball out of the mixture. Let this mixture completely cool over night.
The next day make a batter with maida , turmeric powder and salt. Make balls of the mixture you made the previous night. Dip the balls in the batter and deep fry them in hot oil.
Soiyam can be stored for a days time. Its my favourite sweet , which I keep poping them as and when I pass the dining table. Of course after the pooja has been done. I served them on Plaintain Leaf before the pooja.
I had fun making it , as for me to make food without tasting them is always exciting , coz you never know how the taste is. Thankfully Soiyam came out well and perfect. Hope the Gods liked it .
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