Tuesday, May 3, 2016



Whole Green gram / CheruPayar/ Pasi Payar : 1 cup
Jaggery : ½ cup
Grated coconut : ½ cup
Cardamom powder : ½ teaspoon
All purpose flour / Maida : 1 cup
Water : as required
Oil : for deep frying
Salt : a pinch


Wash and Pressure cook the Green gram by adding a pinch of salt. Make sure that they retain the shape and not get mushy.When cooked, remove the lid and let all the excess water evaporate. Keep it aside.
Melt Jaggery in little water. When cool, strain and add the cardamom powder and mix well.
Add the cooked Green gram to this jaggery syrup and dry them. Add the grated coconut and mix well. Heat it up for a couple of minutes, mixing well and remove from the stove. Make small lemon size rounds with the green gram - jaggery - coconut mixture.
 Make a thick mixture with maida and salt along with enough water.
Heat oil in a wok or a saucepan. Dip each green gram rounds in the maida mixture. Make sure that it is completely coated with the flour mixture. Carefully dip it in the oil.  
Flip and fry to a golden brown colour.
  And thereee sukiyan is ready.......... Sugiyaaaa.......:) 

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