Indian Cooking Tips: How To Make Sukhiyan – An Irresistible South Indian Sweet Fritter (Recipe Inside)

An Indian feast is never complete without a platter of yummy snacks. From greasy, fried, crispy fritters to delicate and succulent kebabs, we like to treat our taste buds to all things delicious. And Indian cuisine seems to never disappoint us with options! On one hand, we have spicy and flavourful north Indian kebabs and pakodas, and on other, we have a countless regional snacks that can impress the taste buds at the first bite.

(Also Read: 10 Best South Indian Breads You Must Try)

The south Indian cuisine is quite a star when it comes to offering some of the most delectable dishes. Be it the crispy murukku or banana chips or the greasy vadas, we can literally munch on these at any time of the day. Isn’t it? And if you are someone who wishes to go beyond these south Indian staples, there are many unexplored munchies that you can try. Sukhiyan (or Sugiyan) is another gem from the state of Kerala that one must not miss. A traditional snack that is more often eaten on special occasions, family gatherings and festivals, Sukhiyan boasts of a unique flavour.

Made with the goodness of moong dal, coconut, jaggery and flour, Sukhiyan has a subtle sweet taste that one can pair with a cup of tea or coffee. It has cooked moong dal simmered along with grated coconut in jaggery syrup. It is then dipped in sugar syrup and deep fried to crispy balls to relish! Yes, it is that easy and quick!

(Also Read: 10 Best Regional Indian Snacks Perfect With a Cup of Steaming Chai)

Here’s the full recipe of Sukhiyan:

Ingredients:

– Moong dal (soaked)- 1 cup

– Jaggery (crushed)- 1/2 cup

– Coconut (grated)- 1 cup

– Maida- 1 1/2 cup

– Cardamom powder- 1/2 tsp

– Sugar- 1 tbsp

– A pinch of salt

– Salt- 2 tsp

Method:

1. Cook moong dal in about 2 cups of water and a pinch of salt. Let it cook until the water is drained.

2. Meanwhile melt jaggery with 1/2 cup water in a deep pan.

3. Add grated coconut and cooked dal into it. Mix well.

4. Mix until it thickens and then add cardamom powder. Let it cool.

5. In another pan make the batter for dipping by mixing maida, sugar and a pinch of salt to one cup of water. Mix well until a thick batter.

6. Now heat oil in a wok.

7. Make small sized balls from the moong dal mixture, coat it with the flour batter and deep fry in hot oil on medium flame.

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8. Serve crispy hot!

Try this yummy south Indian snack wth your next cup of tea and share your experience with us in the comments section below.