AI-generated image
Sukhiyan
Green gram jaggery fritters
സുഖിയൻ: sweet balls of green gram, jaggery and coconut in a thin fried batter (plus 4 hours soaking)
Sukhiyan is one of the old nalumani palaharam, the 'four o'clock' snacks of central Kerala, sold in glass cases in Kottayam and Ernakulam tea shops next to unniyappam and banana fritters. Whole green gram is cooked soft and mashed with melted jaggery, coconut and cardamom, then rolled into balls, dipped in a light batter and fried. The outside is thin and slightly crisp, the inside soft and earthy-sweet, lovely with strong black tea. A common mistake is a wet filling; if the jaggery mix is not cooked until it leaves the pan, the balls crack and leak in the oil. Chef's tip: a pinch of salt and a little turmeric in the batter give the classic golden colour and balance the sweetness.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the filling
- 5 ½ oz whole green gram (moong)soaked 4 hours
- 2 cups water
- 4 oz jaggerygrated
- 3 tbsp water
- 2 ⅞ oz fresh grated coconut
- ½ tsp ground cardamom
- ¼ tsp dry ginger powder
For the batter
- 2 ⅞ oz plain flour (maida)
- 1 oz rice flour
- ¼ tsp ground turmeric
- ¼ tsp salt
- ½ cup water
To fry
- 2 cups coconut or sunflower oilfor deep-frying
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/8 doneStep 1: Drain the 5 ½ oz whole green gram (moong) and pressure-cook or simmer with 2 cups water until soft but not mushy, about 3 whistles or 25 minutes in a pan. Drain very well and mash coarsely.
25 minStep 2: Melt 4 oz jaggery with 3 tbsp water over low heat, strain out any grit and return to the pan.
4 minStep 3: Add the mashed gram, 2 ⅞ oz fresh grated coconut, ½ tsp ground cardamom and ¼ tsp dry ginger powder and stir over medium-low heat until the mix is thick, dry and comes away from the pan in one mass, 6–8 minutes. Cool.
8 minStep 4: Roll the filling into 18 balls the size of a small lime, pressing them firm.
8 minStep 5: Whisk 2 ⅞ oz plain flour (maida), 1 oz rice flour, ¼ tsp ground turmeric and ¼ tsp salt with ½ cup water into a smooth batter about as thick as idli batter; it should coat the back of a spoon.
3 minStep 6: Pour 2 cups coconut or sunflower oil into a heavy kadai or deep pan so it is no more than a third full and heat over medium to 350°F on a thermometer; without one, drop in a drop of batter — it should sizzle and rise at once. Never leave the hot oil unattended. The batter should rise steadily, not burn.
6 minStep 7: Dip each ball in the batter, letting the extra drip off, and fry 5 or 6 at a time, turning, until golden and the batter sounds crisp when tapped, 3–4 minutes. Drain on kitchen paper.
14 minStep 8: Serve warm or at room temperature with tea. They keep 2 days in a box.
0 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 5 g
- Carbs
- 32 g
- Fat
- 7 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sukhiyan take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole green gram (moong)?
- Any whole pulse, such as moth beans or chickpeas (for sprouting; times vary).
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
