Sukhiyan is a traditional snack consumed in Kerala and is perfect during Ramadan because of its low-fat protein and fibre content. It is made from whole mung beans, coconut and jaggery.
Ingredients:
1 cup whole mung beans (green gram)
1/2 cup jaggery
1/2 coconut, grated
1/2 tsp cardamom powder
1 tbsp ghee (clarified butter)
A pinch of salt
All purpose flour (maida)
Also Read : Ramadan Special Snacks: Fried Chicken Buns
Preparation:
Cook the mung beans in a pressure cooker with 2 cups water and pinch of salt. Drain the beans and keep aside.
Melt ghee in a heavy-bottom pan and add jaggery. Allow the jaggery to melt, while stirring it continuously.
Add grated coconut and mix well; and then add cardamom powder and boiled mung beans.
Cook for about 2 minutes and remove from flame.
Make small balls and keep aside.
Make a batter with all-purpose flour and water. Add a pinch of salt to the batter.
Dip the mung bean balls in the batter and deep fry until crisp and golden yellow.
Serve this dish hot. While boiling the mung beans be careful not to over-boil the beans, as this will make it difficult to form the beans into balls.
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