Sukhiyan

Two months ago, I guess it is only that long ago, and hope not longer, a lady mailed and asked me to post the recipe for sukhiyan...I hope today I will type and post too. I am sorry Akhila for the delayed post.

At home this is made invariably on the Saraswathi pooja day, will be the sweet for the day and the sundal is always black channa. I made them during the Navrathri celebrations and clicked a few pictures saved them and forgotten about the dish all along.

I intend to schedule few posts before I am off to enjoy India, so without much of ado I shall go to the recipe.

Ingredients:

For the coconut filling:

Freshly grated coconut 1 cup

Powdered jaggery 1/2 cup

Cardamom powder 1/4 teaspoon

For the outer dough:

1/3 cup urad dhal

1 teaspoon rice

A pinch of salt

Other ingredients:

Oil for deep frying

Wash and soak the urad dhal and rice together for about an hour. Drain and grind to s fine and fluffy paste adding little water. Add the salt to the paste. Adding few more teaspoons of water make the batter just right to coat the fillings once made. The batter should be like that for dosas or even a tadbit thicker.

Take the powdered jaggery in a pan and add some water to it. Dissolve the jaggery and strain the solution to remove scum.

Place the pan on a high heat and make a thick syrup of the jaggery. Add the coconut and keeping the fire on medium, stir to blend them well. When the blend is thick and you are able to roll it in a ball with your fingers, remove from fire. Add the cardamom powder. Allow to cool.

Once cool, roll out small lime size balls of the filling.

Place oil in a pan for frying. When oil is hot and almost smoking, lower the heat to medium.

Dip one prepared ball in the batter and drop in the hot oil. Similarly make some more and drop them in the oil to fry. Turn them around and when the outer dough looks golden, remove the sukhiyans from the oil with a slotted ladle. Place them on an absorbent tissue to remove excess oil.

Repeat with all the dough and filling.

These are very tasty as snacks too. The filling can be made with some soaked and powdered dhal added to the coconut and jaggery. Adjust the ingredients as per required sweetness.