Vegan sweet four-ingredient Kerala recipe for Sukhiyan is made using the goodness of green gram


Vegan sweet four-ingredient Kerala recipe for Sukhiyan is made using the goodness of green gram

Popular during tea time, this snack takes less than an hour to make



guide-to-making-sukhiyan-at-home
Here's how you can make Sukhiyan at home Image Credit: Supplied/Sobha Varghese

Native to the Southern state of Kerala in India, Sukhiyan or modakam is a traditional Kerala sweet snack made using green gram, jaggery and coconut. These bite-sized balls are dipped in a flour and rice batter and are then deep fried to perfection using coconut oil.

So, the next time you're in the mood for a snack with your steaming cup of tea, try out this food guide to making Sukhiyan at home...

Preparation time: 10 minutes

Cooking time : 20 minutes

Serves: 10 pieces

Ingredients

guide-to-making-sukhiyan-at-home
Here's what you'll need: Turmeric powder, cardamom pods, rice powder, all-purpose flour, freshly grated coconut, green gram and jaggery Image Credit: Supplied/Sobha Varghese

For the filling:

  1. 250 gms green gram
  2. 200 gms jaggery, powdered
  3. 100 gms coconut, grated
  4. 8 cardamom pods (for powdering)

For the batter:

  1. 100 gms all-purpose flour (maida)
  2. 50 gms rice powder
  3. Salt to taste
  4. ¼ tsp turmeric powder
  5. 1 tsp sugar
  6. 125 ml water
  7. Coconut oil (for deep frying)
guide-to-making-sukhiyan-at-home
Cook the green gram using a pressure cooker Image Credit: Supplied/Sobha Varghese

Step 1: Soak the green gram for 3 hours. Next, using a pressure cooker, add the soaked green gram and water (1 cup). Drain the excess water out after cooking and then set it aside to cool.

Note: Make sure you do not overcook the green gram, so 2 to 3 whistles should be just fine.

Step 2: In a pan, melt the jaggery powder in 100 ml of water. Once melted completely, strain the liquid to remove the impurities. Set it aside.

Step 3: Using another thick-bottomed pan, heat the grated coconut and stir continuously for a minute to dehydrate it.

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Add grated coconut in a thick-bottomed pan and stir it till the water dries up Image Credit: Supplied/Sobha Varghese

Step 4: Add the melted jaggery to the grated coconut and mix it well. Allow it to boil on a low flame and continue stirring it for another 3 minutes.

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Add the jaggery in... Image Credit: Supplied/Sobha Varghese

Step 5: Once the mix starts to thicken (just before the one thread consistency), add the cooked green gram, a pinch of salt and ground cardamom. Mix it well, again.

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Mix the coconut, green gram and jaggery well Image Credit: Supplied/Sobha Varghese

Step 6: Continue stirring till the mix thickens well. Then turn off the flame and allow it to cool.

Step 7: Roll the mix into medium-sized balls and keep it aside. Make sure you have lightly greased palms before rolling.

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Once cooled, roll into medium-sixed balls Image Credit: Supplied/Sobha Varghese

Step 8: For the batter, combine the all-purpose flour, rice powder, salt, turmeric powder, sugar and water. Mix it well till you get a thick and smooth batter without any lumps.

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Make sure your batter that has a thick and smooth consistency, free of lumps... Image Credit: Supplied/Sobha Varghese

Step 9: Heat coconut oil in a pan for deep frying.

Step 10: Dip each ball in the batter and deep fry them in oil on a low-medium flame. Fry both the sides till the Sukhiyan gets a golden-brown colour. It takes approximately 2 to 3 minutes to fry.

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Fry the Sukhiyan in batches till they turn golden-brown Image Credit: Supplied/Sobha Varghese

Step 11: Remove the Sukhiyan from the oil and place it on a tissue paper to rid it off excess oil. Serve hot with a cup of tea.

Note: You can also substitue coconut oil with refined oil for deep frying.

guide-to-making-sukhiyan-at-home
Once fried and cooled, serve with a hot cup of tea! Image Credit: Supplied/Sobha Varghese

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