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Sukhiyan/ Sugiyan- Sweet Mung bean Fritters

Sukiyan is an amazingly delicious evening snack and is perfect for tea time munching. Tea time is like a tradition in every Indian household, usually a light meal in the late afternoon, with hot piping tea accompanied with a sweet or savory snack. Sukiyan is a traditional evening snack from Kerala. It is deep-fried cooked mung beans balls sweetened with jaggery and coconut. Jaggery has a rich molasses taste, and coconut adds a crunch. It is made somewhat like the South Indian bonda, but it is a sweet version. Recipes like this have been passed down generation after generation and devoured by young and old. If you love exploring local food, Sukiyan is a snack you need to try. These golden beauties are displayed on glass shelves in every local tea shops and thattukadas in Kerala.

Sukhiyan was a snack that my mom rarely made at home. There was a local tea shop near home, which served the best sukhiyan, so we could easily buy them and enjoy with tea. But now far away from home, I often find myself craving for tea time snacks like sukhiyan. So now I make them at home. The filling is freezer friendly. So next time, make a large batch, roll into small balls and freeze it. So when you are craving for an afternoon snack, thaw it, dip in batter, and deep fry. Give this recipe a try and let me know how it turned out for you. Enjoy!


Mung Bean filling
The filling for sukhiyan is delicious and healthy. Green gram/Mung beans are rich in vitamins and minerals. They are a good source of potassium, magnesium, and fiber.  It is good to soak the mung beans, and pressure cook till it is soft and slightly mushy.  The mung beans are further cooked along with coconut in jaggery syrup till it comes together as a homogeneous mixture. The filling is flavored with ghee and cardamom.  Jaggery is a natural sweetener and a healthier option for refined sugar. It is obtained from the sap of the palm tree and is rich in iron, magnesium, and calcium. Darker colored jaggery has a rich molasses taste that goes well with coconut. But you can use sugar or brown sugar instead.
The batter has all-purpose flour and gently laced with the flavor of cardamom. Turmeric powder gives a vibrant yellow color, but it is optional. The batter should be of medium consistency, neither too thick nor too thin. For authentic Kerala flavor, deep fry in coconut oil.


Ingredients

 For the batter
Maida/ All purpose flour- 1 1/2 cup
Rice flour- 2 tbs
Baking powder- a pinch
salt- a pinch
Sugar- 1 tbs
Turmeric powder- 1/8 tsp
Cardamom powder- a pinch
Water- 1 1/2 cup
Oil for frying- 2 cup

Filling
Mung beans cooked cooked- 1 1/2 cup
Grated coconut- 3/4 cup
Jaggery powdered- 3/4 cup
Cardamon powder- 1/2 tsp
ghee - 1 tbs
Finely chopped cashew nuts- 1 tbs

 

To prepare the mung bean filling.
Cook Mung beans till it is soft and slightly mushy. Powder the jaggery, and mix with one cup of water and bring jaggery to a boil. Reduce the heat and simmer till all the jaggery melts. Strain out the impurities.  In a heavy bottom, pan adds the strained jaggery and simmer it till it starts thickening. Stir in between and cook till it and attains a two tread consistency. Add the cooked mung beans and grated coconut and mix well. When you add coconut, the mixture will lose its thick consistency. It will start thickening after three or four minutes. Allow the mixture to simmer till all liquid evaporates, and the mixture leaves the edges of the pan. Add ghee, cardamom powder,  and chopped cashew nuts and mix well. Allow this mixture to cool down completely. You can make small balls and refrigerate for an hour.

Frying the Sukhiyan
To make the batter mix, all-purpose flour, rice flour, a pinch of turmeric, salt, and a tsp of sugar. Baking soda is optional. Add water and mix all this into a smooth batter (dosa batter consistency). Let it rest for ten minutes.
Meanwhile, heat two cups of oil in a pan. Take the sweet balls and dip it in batter, and drop carefully into the hot oil. Deep fry till all sides are golden and slightly crispy. Fry in batches in medium flame. Strain into a paper towel and serve warm with tea


 You might also like,

 Quick and Easy Banana Semolina Fritters
Ethapazham Bonda/Sweet Bonda
Butter Bun/ Cream Bun- Kerala Bakery Style
 Masala Peanuts- Spiced Peanut snack - Spicy Groundnuts
Orappam/ Traditional Snack of Kerala

Try it

Hope you will all enjoy!


Comments

  1. Feel like having some rite now, my favourite sukhiyan..

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  2. We call this soyyam,looks super yummy Suja.

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  3. My mother makes this also..My favorite..
    Thanks for sharing..

    RecipeRaaga

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  4. This is so new to me...looks awesome and yumm.

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  5. Sukhiyan,I love the name and the look and the sound of it and can bet on the taste as well.South of India has so many amazing ways to make sweets and they also have such healthy ingredients,these would definately take away half the guilt that usually comes with desserts & sweets :)

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  6. Can you pass that plate to me plz!

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  7. Love this sukiyan very much. we say it as susiyam. Awesome pictures dear.

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  8. Great snack, this reminds of mum version made without egg, yummy...

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  9. Simply YUMMY. Wish I could grab one of those.
    Thanks for sharing Suja :)


    US Masala

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  10. I think I had this...looks yum ...feeling like grabbing those ;)

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  11. Suja, we call it as suzhiyan.Mom prepares in same way .......u made me think those days

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  12. suja adipoli ente fav anithu looks superbbb

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  13. Hey we too make this but a different version! This sounds and looks great too!

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  14. sukhiyan with tea..yum...wish to have it now....

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  15. Love them...I wish I was your neighbor :-)

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  16. You put so much love and time in everything you make. Your family is blessed to have you.

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  17. this is new looks great...lovely finger food :)

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  18. perfect sukhiyan! love the click..

    Also,there is a small giveaway in my blog.. Do participate in it!

    http://rasoithekitchen.blogspot.com/

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  19. Ahha, sukhiyan adipoli..Pictureum superb!!

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  20. It looks out of the world. I have all the ingredients at home, I shall try to make it this weekend.

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  21. Kidukkan sukhiyan..Natil avumpol enikishtalarunnu, but epol ente fav anithu...Njan undaki nokame...

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  22. adipoli....perfect with a cup of tea..

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  23. my fav, tea time snack in our hostel during college days, yumm

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  24. Adipoli suja!! this is my all time fav..wish to taste rite now!!

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  25. I never heard of this before! Thanks for sharing this great snack dear!!! Wish to grab some now ;)

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  26. These look like poornalu that we make in andhra with chana dal

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  27. healthy n delicious snack.. v used to get it at hostel.. loved it!

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  28. Thanks all for the encouraging words..Do visit often :)

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  29. Oh. i miss those sukiyans I used to buy from chayakadas at home
    beena

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