500th blog post !!! A traditional Kerala snack…
Winter is officially here, today we had the first snow showers of this winter. It snowed, rained in between, Sun played peekaboo, it was a fun Friday.
Here is my 500th blog post, wow! When I’d first started blogging, I never thought that I would write 500 articles. Well, now it’s happening. I can only say that when you do with passion, it really happens. As always a big thanks to all my genuine followers, readers and fellow bloggers, you guys really play a vital role in inspiring me to keep this blog going.
Sukhiyan is a traditional Kerala snack. Have I told you that people in Kerala are so enthusiastic about making evening snacks to serve with tea? Over the years, a lot of things have changed in Kerala. However, last time when I’d visited my hometown I was very happy to see that the evening tea/snack tradition is still active in many houses. People get together in the evening and talk over a cup of tea and snacks. This eases of the work stress and will help them to unwind.
We’ve a huge collection of snacks and majority of them are fried. Obviously, it’s not good to have fried snacks everyday. So try not to have fried snacks everyday, if it can be baked go for it. Once a week, don’t hesitate to enjoy the fried snacks as well.
The main ingredient in sukhiyan is mung bean. Cooked mung bean is combined with jaggery and coconut, made into balls, dipped in gram flour or all purpose flour batter and fried to golden. This is a delicious snack, you just feel like munching on it.
Sukhiyan
Makes: 15
Ingredients
For making Stuffing
- Mung bean or green gram – 1 cup
- Jaggery or brown sugar- 4 inch slice jaggery or 3/4 cup brown sugar
- Cardamom, mashed- 2
- Dried ground ginger- 1/4 tsp (optional)
- Grated coconut- 1 cup
For making batter
- Gram flour (besan) or all purpose flour- 1/2 cup
- Baking soda- 1/2 tsp
- Water- 1/4 cup
Other ingredients
- Oil- enough to deep fry
Instruction
- Cook 1 cup mung bean with 2 cups water in a pressure cooker till 3 whistles or cook in a saucepan till mung bean has cooked well.
- Don’t over cook it till it has mashed up.
- Drain the water from the cooked mung bean if there is any.
- In a saucepan, melt the jaggery with 1/4 cup water.
- Add smashed whole cardamom and dried ground ginger to the melted jaggery.
- Add the grated coconut and cook for a couple of minutes.
- Add the cooked mung bean, combine well and cook till the mixture turns dry.
- Taste and if you need more sugar you could add brown sugar or white sugar to it.
- If you don’t have jaggery, use brown sugar instead.
- Remove the mung bean mix from the heat and let it cool down.
- Make small balls out of the mung bean mix, keep aside.
- In a bowl, combine gram flour or all purpose flour or use both flour with water to a thick batter.
- Add baking soda to the batter and combine well.
- The batter shouldn’t be watery, it should be of thick constituency.
- Heat a frying pan over medium heat, add oil to it and let the oil turn hot.
- Dip the mung bean balls in the batter, coat it evenly and fry it in oil to light golden brown in color.
- Transfer the fried sukhiyan to a kitchen paper towel.
- Seve warm or cold along with evening tea or coffee.
- Mung bean or green gram - 1 cup
- Jaggery or brown sugar- 4 inch slice jaggery or ¾ cup brown sugar
- Cardamom, mashed- 2
- Dried ground ginger- ¼ tsp (optional)
- Grated coconut- 1 cup
- Gram flour (besan) or all purpose flour- ½ cup
- Baking soda- ½ tsp
- Water- ¼ cup
- Oil- enough to deep fry
- Cook 1 cup mung bean with 2 cups water in a pressure cooker till 3 whistles or cook in a saucepan till mung bean has cooked well.
- Don't over cook it till it has mashed up.
- Drain the water from the cooked mung bean if there is any.
- In a saucepan, melt the jaggery with ¼ cup water.
- Add smashed whole cardamom and dried ground ginger to the melted jaggery.
- Add the grated coconut and cook for a couple of minutes.
- Add the cooked mung bean, combine well and cook till the mixture turns dry.
- Taste and if you need more sugar you could add brown sugar or white sugar to it.
- If you don't have jaggery, use brown sugar instead.
- Remove the mung bean mix from the heat and let it cool down.
- Make small balls out of the mung bean mix, keep aside.
- In a bowl, combine gram flour or all purpose flour or use both flour with water to a thick batter.
- Add baking soda to the batter and combine well.
- The batter shouldn't be watery, it should be of thick constituency.
- Heat a frying pan over medium heat, add oil to it and let the oil turn hot.
- Dip the mung bean balls in the batter, coat it evenly and fry it in oil to light golden brown in color.
- Transfer the fried sukhiyan to a kitchen paper towel.
- Seve warm or cold along with evening tea or coffee.
