Sukhiyan

Instructions

1. 1

   Cook the Green Gram

   • Wash the split green gram thoroughly. Soak it in ample water for at least 4 hours.
   • Drain the soaked gram and transfer it to a pressure cooker. Add 2 cups of fresh water.
   • Pressure cook on medium heat for 2-3 whistles, or until the dal is soft but still holds its shape. Avoid making it mushy.
   • Once the pressure releases naturally, open the cooker and drain any excess water completely. Set the cooked gram aside.
2. 2

   Prepare the Sweet Filling

   • In a small saucepan, combine the grated jaggery with 1/2 cup of water. Heat on low, stirring until the jaggery dissolves to form a syrup.
   • Strain the jaggery syrup through a fine-mesh sieve into a heavy-bottomed pan to remove any impurities.
   • Add the cooked green gram, grated coconut, cardamom powder, and ghee to the pan with the jaggery syrup.
   • Cook this mixture on medium heat for 8-10 minutes, mashing the gram lightly and stirring continuously. The mixture is ready when it thickens and starts to pull away from the sides of the pan.
3. 3

   Cool and Shape the Filling

   • Transfer the filling to a plate and spread it out to cool down completely. This may take about 20-30 minutes.
   • Once cool, grease your palms with a little ghee and divide the mixture into 12 equal portions.
   • Roll each portion between your palms to form smooth, compact, lime-sized balls. Set aside.
4. 4

   Prepare the Batter

   • In a mixing bowl, combine the rice flour, all-purpose flour, turmeric powder, and salt.
   • Gradually add about 1 cup of water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to idli batter, thick enough to coat the back of a spoon.
5. 5

   Fry the Sukhiyan

   • Heat the coconut oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a small amount of batter into it; it should sizzle and rise to the surface immediately.
   • Carefully dip one filling ball at a time into the batter, ensuring it is fully and evenly coated.
   • Gently slide the batter-coated ball into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
   • Fry for 3-4 minutes, turning them occasionally, until the outer layer is golden brown and crisp.
   • Using a slotted spoon, remove the fried Sukhiyan and place them on a plate lined with paper towels to absorb any excess oil.
6. 6

   Serve

   • Serve the Sukhiyan warm as a delicious evening snack with a hot cup of tea or coffee.