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Sukhiyan, sweet bean fritters made with mung beans and jaggery

Sukhiyan, sweet mung bean fritters with jaggery

Desserts

Sukhiyan, a snack from Kerala: small balls of mashed mung beans mixed with jaggery and cardamom, coated in chickpea flour batter, and then deep-fried unti…

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Recipe from Mithunrajkeekkamkot, Sidheeq, Plutus and 1 other contributors, adapted by Recette de cuisine · · updated on

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In Kerala, sukhiyan is a popular accompaniment to afternoon tea. Beneath its crispy, fried exterior lies a rich filling of mungo beans, sweetened with jaggery, and flavored with cardamom.

Ingredients and directions

  • Prep time30 min
  • Cook time1 hr
  • Resting30 min
  • Total2 hr
  • DifficultyEasy
  • Cooking methodfrying
  • Vegetarian
  • Vegan

Ingredients

10 people
  • $0.40
  • $0.07
  • $0.42

Directions

  1. Cook the mung beans in water until they are tender and have split open.
  2. Remove from the heat and drain any remaining water. ≈ 2 min
  3. Add the grated jaggery and ground cardamom, and mix well, mashing thoroughly. ≈ 4 min
  4. Once the dough is well combined, form balls about the size of a lime. ≈ 10 min
  5. For the batter, mix the cornstarch and wheat flour in equal parts, and gradually add cold salted water to avoid lumps. ≈ 4 min
  6. Heat the oil in a deep saucepan.
  7. Dip the balls in the batter and then drop them into the very hot oil; remove them when they are crispy and golden brown.

Equipment

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Before you start

Ingredients

  • 4 cups of whole mung beans
  • 1 cup of grated jaggery
  • 6 cardamom pods, lightly crushed with a little sugar
  • 1 cup of flour (half self-raising flour, half wheat flour)
  • salt
  • cold water
  • oil for deep frying

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