Kerala Sukhiyan

Ingredients

Cherupayar or green gram – 1 cup
Grated coconut – 3/4 cup
Jaggery –  1/4 – 1/2 cup or to taste
Cardamom powder – 1 tsp
Dry ginger powder, cumin powder – 2 pinches
Turmeric powder – 1 – 2 pinches
All purpose flour / Maida – 1/2 – 1 cup
Water – As required for making the batter
Rice flour – 1 – 2 tbsp
Salt – A pinch

Method

Cook the green gram in a pressure cooker or a vessel (do not overcook it) with enough water, until done. Drain the excess water and keep aside. Melt the jaggery in 1/4 cup water, sieve and boil it. Add the grated coconut and mix well. Now add the cooked green gram. Stir until it becomes somewhat dry ( for around 15 – 20 mts). Now add cardamom powder, dry ginger powder, cumin powder and mix well. Switch off.

Mix maida, turmeric powder, rice flour and a pinch of salt in water to make a somewhat thick batter. When the green gram-jaggery- coconut mixture is cold enough, make small balls out of it. Dip them in the maida batter and deep fry. Serve with hot tea.