Sukhiyan/ Sugiyan – Vegan Mung bean fritters {sweet}

Sukhiyan/ Sugiyan is a traditional snack from Kerala, a South Indian state. It is mung bean or green gram fritters. Let’s learn how to make this popular, traditional snack of India.

Sukhiyan/ Sugiyan

Sukhiyan is a popular snack among Keralites. My memories regarding this snack bring back my hostel days when I was in my college. Sukhiyan was served in our hostel mess (cafeteria) as evening snacks with tea. But I don’t know anyone in our hostel liked it then. We will be running away from the cafeteria on the day they serve sukhiyan. Those were sweet funny days to remember now. When I tried it recently in my home, surprisingly everyone liked it. 

Sukhiyan/ Sugiyan is basically Mung bean/ Green gram cooked in Jaggery syrup and coconut. It is rolled into balls and dipped in batter and deep-fried.

How to make Sukhiyan

The first step of making sukhiyan starts with cooking the whole mung beans. You can pressure cook for 3 whistles or if in Instant Pot, cook for 12 minutes in high pressure with required water. Cook these cooked beans in jaggery syrup again until it makes a thick mass. Add grated coconut. The more, the better. I love coconuts. Roll into balls. Usually, the batter is made with all-purpose flour but I made the batter with Whole Wheat flour. Dip the balls in the batter and deep fry. Use coconut oil to deep fry for an authentic taste. Serve warm.

A short video to make Sukhiyan

Subscribe to our Youtube Channel for more video recipes.

Let’s discuss Ingredients

Mung bean/ Whole green gram dal – Mung beans are small green legumes. It is rich in vitamins and minerals. They are a good source of potassium, magnesium, and fiber. These nutrients significantly lower blood pressure.

Jaggery – Jaggery is unrefined sugar made from sugar cane or palm. It is becoming popular as a healthy replacement for sugar. The color of jaggery varies from golden brown to dark brown. (fact source – here)

Coconut – Coconut gives a nice crunch and taste to this dish.

Making Jaggery syrup

Making Jaggery syrup is so easy. Take a ball of jaggery ( easily available in Indian stores or online). In a pot. Add 2 to 3 cups of water and heat it. The jaggery starts melting. When completely melted, strain it through a sieve to remove impurities. Usually, it has some. When it completely cooled down, pour it into an airtight container and store it in the refrigerator. It will be good for more than two weeks.

Whenever I buy Jaggery from the store, I make syrup and will store it for later use. I use jaggery syrup on top of puttu or to make payasam, pancakes, Alle belle, Sweet Aval/ Rice flakes. 

Variation for making Sugiyan

I recently tried a variation from making traditional Sugiyan. I added chopped Jackfruit while making the stuffing. It tasted surprisingly fabulous and loved it to the core. If you love Jackfruit, then add ¼ cup of chopped jackfruit while making the stuffing.

Other Indian sweets, you may like

Gulab Jamun

Jalebi

Aval Ladoo

Ashrafiyon ka meeta

Beetroot Halwa

Rava Ladoo

Stepwise instructions for Sukhiyan/ Sugiyan

Ingredients

For stuffing

Whole Mung bean/ Green gram dal – ½ Cup

Jaggery syrup – 1 to 1 ½ Cup ( see notes)

Coconut – 1 Cup grated

Cardamom powder – ¼ tsp (optional)

For Batter

Whole Wheat flour – ½ Cup

Rice flour – 2 tsp

Water – as required

Salt – a pinch

Method

• Wash the mung beans thoroughly and pressure cook them with the required water for 3 whistles.
• Prepare jaggery syrup as I mentioned above.
• Take jaggery syrup in a  wide pan. 
• When it boils, add cooked mung beans and cook till it becomes thick. 
• Add grated coconut, and cardamom powder (if using, I didn’t) and mix it. Bring it to a thick mass.
• Prepare the batter with all the ingredients under ‘ for batter’. The batter should not be too thin or too thick.
• When the stuffing cools down or when it comes to moderate heat, make balls in your hand.
• Heat oil in a pan. Dip the mung bean balls in the batter and deep fry when the oil is hot.
• Cook in medium flame. Repeat with other mung bean balls.
• Serve warm with tea.

Notes

1. Adjust the jaggery syrup to your preferred sweetness.
2. Add ¼ cup of chopped jackfruit when you make stuffing for variation.

Pin Sukhiyan/ Sugiyan