Sukhiyan (Kerala Snack)
Servings: 6 -8
Sukhiyan
Print Recipe
Ingredients
- 1/2 kg Cherupayar (Moong Dal)
- 1/4 kg Jaggery
- 2 cups Grated Coconut
- 1.5 cups Plain Flour
- 1.5 cups Gram / besan Flour
- 5 Cardamom crushed
- Water
- 1-1.5 cups Oil for deep frying I used coconut oil
Instructions
- Pressure cook cherupayar in 3 cups water & drain the water completely. Make sure that it is not overcooked.
- Melt Jaggery in a deep and wide pan by adding 1/4 cup water, once it is melted, strain it.
- Add coconut, cooked cherupayar, and crushed cardamom to the strained jaggery. Mix well and cook for 5-7 mins, until the mixture is dried. Remove from fire.
- Combine plain flour & besan flour. Add little water to this & make a thick batter.
- When the mixture (cherupayar+coconut+jaggery) is cool enough to touch, make small balls with the mix. Dip each balls in the batter and make sure it's coated well with the batter.
- Heat oil in a deep frying pan. Deep fry till it becomes golden brown all around.
