| • | Coarsely grind moong dal without water.
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| • | Grate the coconut.
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| • | Melt 3 tablespoon of butter and roast grated coconut until light brown.
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| • | Add brownish sugar and fry well.
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| • | Add cashewnut pieces and cardamom.
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| • | Put off the burn and add one-half of the moong dal, and stir to mix well.
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| • | Make little balls aside of this mixture.
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| • | To make batter, mix 2 tablespoon sugar, maida, left over moong dal and water. Mix well.
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| • | Dip the above-prepared balls into the batter.
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| • | Heat oil and deep-fry the balls until golden brown.
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| • | Seeyam is ready.
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