Sukhiyan

A traditional Kerala sweetmeat always available in the local thattukadas. It is protein packed, stuffed with a filling of green gram, coconut and jaggery. A crunchy, hot sukhiyan is excellent with your evening tea or coffee.

Elements of Mom's enchanting sweet dish...

Green gram (mung beans) - 1 cup (soaked overnight)

Coconut, grated - 1 cup

Jaggery, powdered - 3/4 cup

Cardamom powder - 1/4 tsp

Water - 1/4 cup

All-purpose flour - 1/2 cup

Rice powder - 1 tsp

Salt - a smidgeon

Rice bran oil - for frying

The mechanism...

Cook the mung beans with water and a bit of salt. Drain excess water and set aside to cool.

Heat up a kadai and melt jaggery with 1/4 cup of water. When it melts completely, strain to remove any impurities like stones. Boil jaggery again and add coconut. Mix and stir until the water evaporates. Cast in cooked mung beans and cardamom powder. Intermingle. Let it cool. Make small balls and keep aside.

Mix flour, rice powder, salt and a splash of water to make a dosa like batter. Dip balls in it.

Heat a kadai and pour enough oil for frying. When it gets really hot, gently drop the balls and fry till the outer batter cooks. Relish the fancy sweet treat :-)