Sukhiyan

  














Sailu's
seems to have been a great success with people posting plenty of dal recipes...all my telugu bloggers seems to have been bent upon leaving me drooling over all my hot favourites like poli,poornalu,sunnundalu,pappu payasam etc etc...which I had kept pending in my to-do list...and obviously now cannot resist doing....My mom is already deeply alarmed looking at my blog,worrying about my statistics!!....and both of us here are competing with each other as to who can outbeat the other in increasing the girth!!

A very interesting thing about this kind of an event is that we get to know many similarities and the varieties of recipes that we as a nation share among ourselves...We are really proud to own a great culinary heritage and for most recipes that we perhaps post here there is a great lineage of patrons of yesteryears,our mothers,grand mothers,great grandmothers... to whom we owe all our acknowledgements...Well, it is impossible for cooks anywhere to give credit to all those debts...as rightly said by many, our skills,our tastes,our discoveries....everything is based upon the compressed layers of experience of family,friends,chance acquaintances,other cooks,and the great ranks of the generations that have preceded us.

Sukhiyan is a common snack in Kerala,one could say the brother of Telugu poornalu.Whoever has given the name to Sukhiyan, has been very thoughtful, for it indeed gives you a lot of 'sukh'(comfort)to u'r palates when eaten with a drizzle of fresh ghee....!!(Aaloru sukhiyan thanney!!)...It is a kind of sweet version of the 'bonda',where we use seasoned potato filling.And here is the recipe for the sukhiyan.



Ingredients:
Green gram (whole) 1 cup- Roasted
Jaggery/Brown sugar- ½ cup
Grated coconut- ½ cup
Cardamom powder ½ teaspoon
Ghee- 2 tablespoon
Maida/All purpose flour- 1 cup
Water-as required
Oil-for deep frying
Salt a pinch
Method:
Heat a heavy bottomed vessel.Roast the green gram in it until u can smell the fine aroma of the grams. Leave it to cool.Cook the Green gram adding 1 1/2 cup water, and when it is almost done add a pinch of salt.It should be cooked well but please see to it that it doesnt become mushy, for then it will be difficult to mould into medium lemon size balls...(no offence please!!).Once cooked,spread it out in a plate, allow the water to evaporate.Leave it to cool.

Heat Ghee in a heavy bottomed saucepan.When it melts, add jaggery. Mix well and let it melt.(If you are not sure of the quality of jaggery, you may melt it with a little water,sieve it for impurities and then add the pure syrup to the hot ghee). Add the grated coconut,mix well.Add the Green gram&cardamom powder.Mix everything well. Saute everything for a couple of minutes and then remove from the stove. Make small lemon size balls with the cooked mixture.

Make a medium thick batter with Maida(like

Pazhampori

) adding a pinch of salt.Heat oil in a wok.Once it starts smoking slightly,dip each of the green gram balls in the batter,coating it uniformly, and then gently slip into the hot oil and deep fry till golden brown.Enjoy with a drizzle of ghee over it(if you are not much concerned about the sweet burgeonings of your body)!!