Sugiyan / Sukhiyan Recipe
Preparation time: 1 hour Cooking time: 30 minutes Makes 12-15 sukhiyan Recipe source: Amma
Ingredients: 1 cup of green moong dal / green dal 1 cup of grated jaggery (or brown sugar) 1/3 cup of grated coconut 4-5 cardamom pods (powder the seeds inside) 1 cup of all-purpose flour (maida) 1/4 tsp of baking powder A pinch of baking soda 1 tsp of sugar A pinch of salt Oil for deep frying
Instructions:
0. Mix the flour, salt, sugar, baking powder and baking soda together. Add enough water to form a thick batter and set aside for an hour (you can use this time to prepare the filling).
- Soak the moong dal in warm water for 45 mins and pressure cook for 3-4 whistles until it’s soft and mushy. You can also cook it in an open pot with enough water to cover the dal by 4-5 inches. This will take way longer though.
- Melt the jaggery with about 1/4 cup water until it forms a syrup. There’s no consistency test required, just make a syrup out of the jaggery by mixing it on heat for 3-4 mins, filter it through a sieve, and add to the cooked moong dal along with the powdered cardamom. You can mash the dal as much or as little as you want. It’s nicer to leave a few of the larger pieces around though. Check for sweetness levels and add more jaggery syrup if needed.
- Heat oil for deep frying. Form lime-sized balls of the filling, dip into the prepared batter, and fry until the covering is golden brown. Drain on kitchen towels and serve hot. Sugiyan (Sukhiyan) makes a great tea-time snack and I loved them as a kid. In fact, anything made with jaggery is an immediate favourite for me. Do try this easy sweet for Diwali and share your thoughts.
