Sukhiyan is one of the most selling snacks at tea stalls in Kerala. It is made with green gram, jaggery, grated coconut, etc.
- 3/4 cup Green gram (cherupayar)
- 1 cup Jaggery grated
- 1 cup Coconut grated
- 3/4 cup Water (divided)
- 2 teaspoons Ghee
- 1/2 teaspoon Cardamom powder
- 1 pinch Salt
- 1 cup Plain flour
- 2 tablespoons Wheat flour
- 1 pinch Turmeric powder
- 1 tablespoon Sugar
- 3/4 - 1 cup Water
- Oil For deep frying
- Soak the green gram overnight or at least 8 hours. Pressure cook it with 1/2 cup water and a pinch of salt. Switch off the flame after one whistle. (Cooking time and quantity of water may depend on the quality of the green gram)
- In a saucepan, melt the jaggery with 1/4 cup of water. Strain it to remove any impurities. Add grated coconut to it and cook till the water is dried up.
- Add cooked green gram, ghee, and cardamom powder, stir until the mixture is dry. Remove from heat and let the mixture cool down. Make medium-sized balls and keep aside.
- Make a batter with all the ingredients listed under 'for batter' except oil for deep frying. Keep aside the batter for 30 minutes.
- Heat oil in a deep pan. Dip sukhiyan balls in the batter and deep fry in medium flame until crispy. Transfer to a paper towel to drain off excess oil. Serve hot.
- NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.