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Sukhiyan

- recipe by Raji Ramakrishnan submitted on 17th Oct 2014

(Sughiyan, Susiyam, Suyyam, Seeyam, Sugiyan, Suya Urundai)


Sukhiyan is a deep fried sweet snack famous in the Indian state of Kerala. It is also prepared in southern part of the state of Tamil Nadu. Sukhiyan is usually server along with evening tea. This is also prepared during the festivals like Onam, Diwali, etc..

Ingredients

For Covering

  • Rice - 1/4 cup
  • Urid Dal - 1 tblsp
  • Salt

For Stuffing

  • Grated Coconut (partially ground) - 1 cup
  • Jaggery - 1/2 cup
  • Cardamom - 4 (powdered)
  • Ghee - 1/2 tsp
  • Oil - for frying

Method

(This is the way my mother in law taught me).

For making the stuffing

  1. In a wok or kadai, mix together all the ingredients under 'For Stuffing'.
  2. Cook till it leaves the sides of the kadai. 
  3. Cool and make balls of it according to your preferred size (big or small). If you make small poornam balls, you will be able to make around 25-30 pieces.

For making the batter

  1. Wash the rice and dal and soak for one hour.
  2. Grind to a smooth paste adding required salt. The batter should be the consistency of bhaji i.e. it should coat the back of a spoon.

To make the sukhiyan

  1. Heat oil in a kadai for frying.
  2. Dip the jaggery poornam balls in the batter.
  3. Drop it gently in the oil and fry till golden brown.
  4. Keep it on a tissue paper to remove excess oil.

Variation

  • Some people add little bit turmeric powder or yellow food in the batter.
  • Some people also use maida instead of rice flour.
  • The poornam (stuffing) also differs. Some people use cooked green gram instead of coconut.

Other Snack Recipes

Peanut Chikki Plantain Chips Coconut Burfi Jalebi
See More...


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Comments (3)

Person rekha   (July 4, 2016)
Wat is the meaning of jaggery
Person Dahlia (S.I.R. Author)   (July 4, 2016)
Jaggery is also called Gud or Vellam. It is the concentrated form of palm sap. It is used is many Indian sweets.
Person Anu   (September 19, 2016)
It is also called Sharkara in Malayalam

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