Sukhiyan Recipe | Kerala Style Sukhiyan recipe

Sukhiyan is one of the famous sweet recipe in Kerala. I had this recipe once in my friend’s house. So, I just wanted to try this recipe on my own. When I tired this first time my family really love it. I hope you guys will also love this recipe.

Let’s get ready with the ingredients………

First, take a pan and add 1 cup of jaggery and 1/4 cup of water. Let it melt completely. Strain the jaggery water for impurities. Once strained move that to the same pan. Let it boil for 5 minutes.

After 5 minutes, add the powdered elachi. mix it with the jeera( jaggery water). Then add 1 cup of shredded coconut.

Then let the coconut cook until the coconut cooks well. You can see the coconut thickens slowly. Once done, add the cooked green gram (mung bean)

Mix altogether and let it cook for 5 minutes. Once it thickens completely add 1 tbsp of ghee. Remember, that the pooranam has to be thick to make balls.

Let the pooranam cools down. Now let’s make the batter for dipping the pooranam. Take a bowl and add 3/4 cup of maida, 1 tbsp of sugar, 1/4 tsp turmeric powder ( for the colour), 1/4 tbsp baking soda and a pinch of salt. Add water and make it like a batter.

Note: Make sure the batter is not watery nor too thick.

Make the pooranam into small bowls and dip them into the batter. Then take a pan and heat oil. Then let them cook for about 4 to 5 minutes in low flame. This is the same process as like making bonda.

Once done, its ready to serve.


Sukhiyan Recipe | Kerala Style Sukhiyan recipe

Recipe by Thara AadhiranCourse: Indian Sweet recipes
Servings

9

servings
Prep time

30

minutes
Cooking time

10

minutes

Ingredients

  • 1 cup jaggery

  • 1 cup shredded coconut

  • 3/4 cup maida

  • 1 and 1/2 cup of cooked green gram ( mung bean)

  • 1 tbsp of ghee

  • 1 tbsp of sugar

  • 1/4 turmeric powder

  • A pinch of salt

  • Water ( required)

Directions

  • Take a pan and add 1 cup of jaggery and 1/4 cup of water. Let it melt completely. Strain the jaggery water for impurities. Once strained move that to the same pan. Let it boil for 5 minutes.
  • Then, add the powdered elachi. mix it with the jeera( jaggery water). Then add 1 cup of shredded coconut.
  • Let the coconut cook until the coconut cooks well. You can see the coconut thickens slowly. Once done, add the cooked green gram (mung bean). Mix altogether and let it cook for 5 minutes. Once it thickens completely add 1 tbsp of ghee. Remember, that the pooranam has to be thick to make balls.
  • Let the pooranam cools down. Now let’s make the batter for dipping the pooranam. Take a bowl and add 3/4 cup of maida, 1 tbsp of sugar, 1/4 tsp turmeric powder ( for the colour), 1/4 tbsp baking soda and a pinch of salt. Add water and make it like a batter.
  • Make the pooranam into small bowls and dip them into the batter. Then take a pan and heat oil. Then let them cook for about 4 to 5 minutes in low flame. This is the same process as like making bonda.

Notes

  • Make sure the batter is not watery nor too thick.

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