Sughiyan
A traditional tea shop recipe
Preparation
Wash and cook one cup of green gram in a pressure cooker with 1 ¾ cups of water and a little salt until just done . If there’s excess water, boil it off.Melt 200 grams of powdered jaggery with ½ cup of water to create a slightly thick syrup . Strain the syrup and set it aside .Heat one teaspoon of ghee in a pan and add 1 ½ cups of grated coconut. Lightly sauté without changing its color . Add the cooked green gram and mix well .Pour most of the jaggery syrup into the green gram and coconut mixture, reserving some to adjust sweetness later . Mix well and cook until the syrup is absorbed .Stir in ¼ teaspoon of cardamom powder and ½ teaspoon of cumin powder. Mix thoroughly and cook until the mixture becomes semi-dry. Taste and add more salt or jaggery if needed. Let the filling cool down.In a bowl, mix one cup of all-purpose flour, one tablespoon of rice flour, a pinch of turmeric powder for color, and a little salt. Gradually add water to make a thick batter.Take small portions of the cooled green gram mixture and roll them into medium-sized balls . Dip each ball into the prepared batter, ensuring it’s fully coated. Fry the coated balls in medium-hot oil until golden brown, flipping occasionally .The Sukhiyan is ready to be enjoyed.
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