Sukhiyan
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
6 steps. 25 minutes total.
- 1
Step 1
- a.Cook the Green Gram
- b.Wash the split green gram thoroughly. Soak it in ample water for at least 4 hours.
- c.Drain the soaked gram and transfer it to a pressure cooker. Add 2 cups of fresh water.
- d.Pressure cook on medium heat for 2-3 whistles, or until the dal is soft but still holds its shape. Avoid making it mushy.
- e.Once the pressure releases naturally, open the cooker and drain any excess water completely. Set the cooked gram aside.
- 2
Step 2
- a.Prepare the Sweet Filling
- b.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.
- c.Strain the jaggery syrup through a fine-mesh sieve into a heavy-bottomed pan to remove any impurities.
- d.Add the cooked green gram, grated coconut, cardamom powder, and ghee to the pan with the jaggery syrup.
- e.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
Step 3
- a.Cool and Shape the Filling
- b.Transfer the filling to a plate and spread it out to cool down completely. This may take about 20-30 minutes.
- c.Once cool, grease your palms with a little ghee and divide the mixture into 12 equal portions.
- d.Roll each portion between your palms to form smooth, compact, lime-sized balls. Set aside.
- 4
Step 4
- a.Prepare the Batter
- b.In a mixing bowl, combine the rice flour, all-purpose flour, turmeric powder, and salt.
- c.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
Step 5
- a.Fry the Sukhiyan
- b.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.
- c.Carefully dip one filling ball at a time into the batter, ensuring it is fully and evenly coated.
- d.Gently slide the batter-coated ball into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
- e.Fry for 3-4 minutes, turning them occasionally, until the outer layer is golden brown and crisp.
- f.Using a slotted spoon, remove the fried Sukhiyan and place them on a plate lined with paper towels to absorb any excess oil.
- 6
Step 6
- a.Serve
- b.Serve the Sukhiyan warm as a delicious evening snack with a hot cup of tea or coffee.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the green gram is cooked until soft but not mushy. It should hold its shape to provide texture to the filling.
- 2The filling must be thick and dry enough to be rolled into balls easily. If it's too wet, cook it for a few more minutes to evaporate the moisture.
- 3Batter consistency is crucial. It should be thick enough to coat the filling balls evenly without dripping off, similar to a thick pancake or idli batter.
- 4Fry on a steady medium heat. If the oil is too hot, the outside will burn before the inside is heated through. If it's not hot enough, the Sukhiyan will absorb too much oil.
- 5Do not overcrowd the pan while frying. This lowers the oil temperature and can make the Sukhiyan greasy and soggy. Fry in small batches.
- 6For best results, use fresh coconut oil for frying, as it imparts an authentic Keralan flavor.
Adapt it for your goals.
Filling
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.
BatterBatter
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.
LentilLentil
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.
Why this is on our healthy list.
Source of Plant-Based Protein
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.
Rich in Minerals
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.
Provides Dietary Fiber
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.
Frequently asked questions
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.