- Mung bean / Green gram ചെറുപയര് - 1½ Cup
- Crushed Jaggery ശര്ക്കര പൊടിച്ചത് - 1 Cup
- Grated coconut തേങ്ങ ചിരണ്ടിയത് – ¾ Cup
- All purpose flour മൈദ – 1¼ Cup
- Cardamom powder ഏലക്ക പൊടിച്ചത് - ½ Tea spoon
- Sugar പഞ്ചസാര – 1 Table spoon
- Turmeric powder മഞ്ഞള്പൊടി – 1 Pinch (optional)
- Water വെള്ളം – 1 + 1¼ Cups
- Salt ഉപ്പ് – to taste
- Cooking oil എണ്ണ – to deep fry
- Wash and soak mung bean in water for 4 hours and drain it.
- Pressure cook the soaked mung bean by adding 1¼ cup of water and a little salt. When you hear the first whistle, reduce the heat to low and wait for the second whistle. Turn of the heat and wait till the pressure settles.
- Open the pressure cooker when the pressure settles. If there is still extra water in the pot, put it on fire again and heat till the water evaporates.
- Crush the jaggery and make syrup by boiling it with ½ cup water. Remove impurities by straining the syrup.
- Heat the syrup again, put in grated coconut and cardamom powder. Cook for two minutes. Keep on stirring all the time.
- Next, add cooked mung beans, mix well to form a thick mixture and turn off the heat.
- Make ten balls from the mixture, using your hands. Keep them aside. (You can grease your hands with ghee/cooking oil if you find mixture too sticky.)
- Now prepare the batter for dipping Sukhiyan. Add one cup of water, sugar, turmeric (this is optional if you want to add yellow color to sugiyan), and a pinch of salt to all purpose flour and make a thick batter.
- Pour enough oil into a deep bottom pan and heat it. When the oil is heated sufficiently, reduce the flame to medium. Dip each ball into the batter and deep fry it, making sure that the Sukhiyan is completely cooked on all sides.
- Place the cooked Sugiyan on a paper towel to soak excess oil, transfer to a dish and serve.
Author: Shaan Geo
According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me the passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.
10 comments on “Sukhiyan (Sugiyan)”
Suresh, Thanks for the feedback. Parippu vada is already posted under the category snacks. Enjoy the recipe.
Hi, these recipes are awesome, its help me a lot, actually I do not belong to Kerala, my husband belongs to Kerala. When I will prepare this recipe, he would be happy, I think so. Thank u sir, thank u very much.
You are welcome Moon. Happy to know that this website helps you a lot. Hope your husband will enjoy it. Happy cooking 🙂
Hi Mr.Shan can I use Aata Flour for Sugiyan.
Sharaf, There is nothing wrong in using Aata flour for sugiyan. But all-purpose flour (maida) will be more soft and tasty. Or you can use the mix of both flours.
Hi, Please add more and more recipes as all your recipes are worth a try. Recently no recipe is being updated 🙁 Thanks.
Priya, Thanks for the feedback. I was really busy these days with my works. I will be adding more recipes shortly.
Hey I tried your parippuvada, it tastes good. Waiting for ur new recipe updates.
Thasneem, Glad to know that it turned out good for you. Many thanks.
Thanks dear Shaan Geo, this is perfect sughiyan. Waiting for good parippuvada recipe.