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A beloved traditional sweet from Kerala, Sukhiyan features a soft, sweet filling of green gram and jaggery, encased in a crispy, golden-fried rice flour batter. It's the perfect tea-time snack.
For 12 servings
Cook the Green Gram
Prepare the Sweet Filling
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A beloved traditional sweet from Kerala, Sukhiyan features a soft, sweet filling of green gram and jaggery, encased in a crispy, golden-fried rice flour batter. It's the perfect tea-time snack.
This kerala recipe takes 295 minutes to prepare and yields 12 servings. At 234.18 calories per serving with 5.35g of protein, it's a moderately challenging recipe perfect for snack or dessert.
Cool and Shape the Filling
Prepare the Batter
Fry the Sukhiyan
Serve
Add 1-2 tablespoons of chopped cashews or almonds to the filling for a crunchy texture. A pinch of dried ginger powder (chukku podi) can also be added for a warm, spicy note.
For an even crispier coating, you can use only rice flour and omit the all-purpose flour. Add a pinch of baking soda to the batter for a lighter texture.
Instead of split green gram, you can use whole green gram (soak it overnight) or even chana dal (split chickpeas) for a different flavor and texture profile.
The filling is made from green gram (moong dal), which is an excellent source of plant-based protein, essential for muscle repair and overall body function.
Jaggery, an unrefined sugar, retains more minerals like iron and magnesium compared to white sugar. Green gram also contributes essential minerals like potassium and magnesium.
Both green gram and coconut are good sources of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Sukhiyan is a traditional sweet snack and should be enjoyed in moderation. While the green gram filling provides protein and fiber, it is deep-fried and contains jaggery, making it high in calories and sugar.
A single piece of Sukhiyan contains approximately 150-180 calories, depending on its size and the amount of oil absorbed during frying.
This usually happens for two reasons: the batter was too thin and didn't coat the filling properly, or the filling balls were not compact enough. Ensure your batter is thick (like idli batter) and the filling is cool and firm before shaping.
Yes, you can. After soaking the green gram, cook it in a pot with enough water on the stovetop until it's soft but not mushy. This will take longer, about 30-40 minutes.
While traditional Sukhiyan is deep-fried for its characteristic crispy shell, you can try baking them for a healthier version. Place the batter-coated balls on a baking sheet and bake at 200°C (400°F) for 15-20 minutes, or until the coating is golden and firm. The texture will be different, more like a baked dumpling than a crispy fritter.