Sukhiyan ~ Sugiyan ~ Kerala Modhakam

Filling Preparation:

1. Cook green gram with enough water, drain well and set aside. Make sure that the green gram should not be overcooked.
2. In a pan melt jaggery with ½ water; When it is melted completely, strain well to remove any impurities.
3. Again boil the strained jaggery and add the grated coconut; Mix well and continue stirring.
4. When the mixture starts thickening, add cooked green gram, cardamom powder and mix well.
5. Continue stirring, till the mixture thickens completely; Remove from fire and allow to cool.
6. Then make small/medium balls out of the mixture.

Making Sukhiyan:

1. In a bowl, add all-purpose flour, rice flour, turmeric powder, salt, enough water and make a smooth and thick batter without any lumps; Set aside.
2. Heat coconut oil in a pan for deep frying; When it is hot, reduce heat to low/medium.
3. Dip each ball in the prepared batter and deep fry them in oil, till sukhiyan turns golden in colour.
4. Remove from oil and transfer to a kitchen tissue paper. Serve hot.

Tips:

• Crush the jaggery into small pieces before melting. It will reduce the melting time.
• Adjust the quantity of jaggery, according to your taste. I used ¾ cup of crushed jaggery and the sweetness was above average.

Yield: Makes about 16-18 sukhiyans.