Sukhiyan/Moong gram sweet

Sukiyan is one sweet that reminds me of the vacations at my maternal house. My grandmother is a super library and recipe book of old kerala dishes. Even at this age she tries to make all these at home instead of buying from outside and to help her there is my aunt trying to follow each and every steps she says. So they're a team there and we get all the packed goodies once a while. The recipe below is my easy way of doing it. I do it whenever I get that nostalgic wave.

  Ingredients 

• Cooked moong gram - 1 cup (avoid over cooking)
• Grated coconut - 1/2 cup
• Jaggery - 1/2 cup thick liquid (melted in little water and strained to remove dirt if any)
• Cardamom - 5 pods
• Cumin - 1/2 tsp
• All purpose flour - 1/2 cup
• Rice flour - 1 tbsp
• Salt - a pinch
• Oil for deep frying

Method

• Powder cardamom seeds and cumin. (I used 1 tsp sugar and grinded all three in a mixer)
• In a thick bottomed vessel pour jaggery. Add grated coconut and cardamom-cumin mix
• Leave it on low heat until it becomes thick. 
• Add cooked moong gram. Stir on low heat until the mix becomes dry.
• Leave it to cool. 
• When cooled make small gooseberry size balls. 
• Make a thick batter of all purpose flour and rice flour. Add salt. 
• Dip the moong balls in it and deep fry

Sending this to 

Kerala kitchen @ Ramya's recipe

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