In rural areas of my home state Kerala, political discussion and gossiping are done with morning newspapers and tea. In some tea shops (small restaurants) even sign will be there “Ivide rashtriyam samsarikan padilla”, meaning no political talks here. Mainly because even friendly talk about politics, could end up in fight over their favorite political leaders. The tea is always accompanied by snacks like parippu vada, uzhunnu vada, Neyappam, Undan pori, Vettu cake and sukhiyan.
Appa always bought sukhiyan from these shops while coming back from work. Actually we were addicted to the snacks that we got from there. My grandma used to make the best sukhiyan, she was an awesome cook, and nobody in the world can beat her. She could even make tasty curry with just onion and red chilies. I was always longing about these snacks and wanted to make them for my tea. Even though it is a simple snack, some planning is required. First soak the green gram/mung beans for about 8 hours or overnight, and then cook them. Finally make them sweet by adding jaggery, coconut and cardamom. Then fry them in oil with batter made of all purpose flour into golden color. Trust me in spite of all these steps when you take a bite you will feel, all the efforts are worth it.
One fine morning, I got some extra energy, and started planning to make them. Finally I did that for evening tea. Here goes the recipe. If you want to make them extra special, you can make batter with coconut milk instead of water; I opted for the latter ones. Made with ⅔ cup jaggery for 2 ¼ cup cooked green gram/mung dal so it is slightly sweetened as my hubby is diabetic. If you want more sweet increase the amount jaggery to 1 to 1 ½ cup. Here goes the recipe. Try some time.
Two year ago:Pasta with chickpeas, spinach and mozzarella
Print recipe from here
What you need
For stuffing
Cooked green gram/ Mung dal: 2 ¼ cup (1 cup of dry mung beans on soaking gives 2 ½ cup)
Water: 3 ½ cup+ ¼ cup
Jaggery/Unrefined sugar: ⅔ cup ( You can use sugar to but I prefer Jaggery. Increase the amount to 1 to 1 ½ cup if you need more sweetness)
Coconut: 1 cup (I used desiccated coconut)
Cardamom: 3 no
Ghee/ Clarified butter: 1 teaspoon
For batter
All purpose flour: ½ cup
Rice flour: 1 ½ tablespoon ( It gives crispy structure to the covering)
Yellow food color: 2 drops
Sugar: 1 tablespoon
Baking soda: ⅛ teaspoon
Salt: ⅛ teaspoon
Water: ¾ cup + 1 tablespoon
Water: ¾ cup + 1 tablespoon
For frying
Canola oil: 4 cups
How I made
Soak dry mung beans/ green gram for 8 hours or overnight. After soaking, pressure cook the mung beans with 3 ½ cup water for about 25 minutes or 4 whistles. And set aside.
In a medium skillet melt jaggery with ¼ cup of water and strain for impurities and also set aside.
In the same skillet bring back jaggery water to boil and add coconut and cook for about 2-3 minutes or until it becomes dry, to this add cooked mung beans and cook again to become dry, it will takes about 2 -3 minutes. To this finally add ghee and cardamom powder and mix everything and set aside.
Once this mixture is cool enough to touch make small balls from it.
In a medium bowl make batter with all purpose flour, yellow food color, baking soda, salt and water to form a loose one and set aside.
In deep bottom pan heat oil and when it reaches 370 F or hot, dip each stuffing ball into the batter and carefully add to oil. Flip few times to get uniform crispiness. It will take about 3 minutes to get fully cooked. You can fry 3-4 at a stretch. Once it is crispy strain them using a slotted spoon and drain extra oil using a kitchen tissue.
Enjoy with hot tea.
Preparation time: 8 hours soaking time+ 1 hour
Yield: 18 no
Verdict: Yummy
Will you make it again: Yes I will
Will you make it again: Yes I will
I am linking this Hearth and soul blog hop 95 hosted here.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
The 21st Century Housewife© says
These look delicious - definitely perfect with a cup of tea. I like that they are made with beans too - so they are good for you as well as yummy!
Vineetha says
hello..after a long time i m coming to ur space..hope u rdoing good and ur lil ones too.
Sugiyan looks super,this bought memmories of my college canteen,used to devour a lot of snacks from there 🙂
MaryMoh says
Oooh...love this...mmm I remember eating these back home. A very delicious and healthy snack. Thanks very much for sharing. HOpe you have great day! MaryMoh at http://www.keeplearningkeepsmiling.com
Lizzy says
What a great snack...and I love all the family memories that come with it! Hope you're having a nice day~
Penniless Parenting says
Those look good... I might try these with my gf all purpose flour mix. How long do they keep for after frying?
Swathi Iyer says
Sure you can try with Gluten free all purpose flour mix. I think it will stay 3-4 days if you keep it in refrigerator. I don't get to keep that long.
Ameya says
Sweet balls look really tasty and different, Swathi! Hope you're doing great!
Ramya says
“Ivide rashtriyam samsarikan padilla" Ha ha..I have actually seen this written in a Chayakada in my husbands hometown:-)
Sukhiyan is such a nostalgic snack! Your look soo yumm and make me crave for it 🙁
El Oteador de los Mercados says
Read the story about the sukhiyan is like a trip to the India, and notice the smell and the taste of their food. It's really extraordinary wealth and gastronomic tradition that we give out in your blog.
garlutti says
Hi Swathi ... that's your baby? sure .. beautiful ... this sweet is very interesting .. looks tasty to savor ... kisses for you and your baby Marimi
Treatntrick treatntrick says
It looks awesome! Pass me some please...
Ramya says
My hubbys fave snack..yours look perfect..and the stepwisw pics make it so easy for any newbie..thanks for sending to Kerala Kitchen
Reeni says
I always love the snacks you make Swathi and this is no different! Would love to give them a try! They look well worth the work.
Rasi says
we would get this on special occasions.. i love this sweet..i have never made them though 🙂
Ongoing Event : WTML
Marus says
Delicius sweet!
Good day.
Kalyani says
bondas look delicious ........
Suja Manoj says
Chayayude koode kanichu engine kothipikalle..looks so delicious..
Priya says
My fav, its been a while i prepared these sugiyan..
Alea Milham says
These look delicious! I love the sign about no political discussions. I think we could use those here in America! Why ruin a delicious tea with politics? 🙂
Srimathi says
The sweet bonda's are guilt free partly because it is made with sprouted beans. Good eat!
G.Pavani says
delicious sweet..i made it last week..
Hema says
Very yummy, wish to have some right now..
Hamaree Rasoi says
My grandma is 89 years old but she makes some amazing zalebis, malpua and pancakes. I feel ashamed sometimes after seeing her enthu and zest for life. Yummy looking snack
Deepa
Hamaree Rasoi
VineelaSiva says
Wow nice sweet balls dear.Makes me drooling dear.
Saraswathi Iyer says
My fav. looks delicious. Nice stepwise pics.
Kaveri Venkatesh says
I love sugiyan...but as you said it requires some planning so, feel very lazy to make them...
Hope your kids are doing fine, Swathi
Vimitha Anand says
Nice traditional sweet variety dear... Looks yum
Tina says
My hub's all time fav snack..Perfect and delicious tea time snack...
Aruna Manikandan says
looks delicious 🙂