Traditional Sughiyan Recipe: A Delicious Sweet Indian Delicacy

Ingredients

  • 1 cup Green gram (Moong Dal)
  • 1/4 cup Jaggery, grated
  • 1/4 cup Coconut, grated
  • 1/2 teaspoon Cardamom Powder
  • 1/2 cup Wheat Flour
  • 1/4 cup Rice Flour
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Asafoetida (Hing)
  • Water as needed
  • Salt to taste
  • Oil for deep frying

Steps and instructions

  1. Wash and soak the green gram in a bowl of water for about 4 hours.
  2. Drain the water and transfer the soaked green gram to a pressure cooker. Add 2 cups of water and pressure cook for 4 whistles or until the green gram is soft and mushy.
  3. Transfer the cooked green gram to a mixing bowl and mash it well using a spoon.
  4. Add the grated jaggery, grated coconut and cardamom powder to the mashed green gram and mix thoroughly. Keep this filling aside.
  5. In a separate bowl, combine the wheat flour, rice flour, turmeric powder, asafoetida, salt and water as needed to make a thick batter. Make sure there are no lumps in the batter.
  6. Heat oil in a frying pan for deep frying.
  7. Take a small portion of the green gram filling and mould it into a small ball. Dip this ball in the batter and ensure it is fully coated.
  8. Carefully drop the batter-coated ball into the hot oil and deep fry until it turns golden brown. Repeat this process with the remaining filling and batter.
  9. Once fried, remove the Sughiyan from the oil using a slotted spoon and drain it on a paper towel to remove excess oil.
  10. Serve the Sughiyan warm or at room temperature.

Tools for making

Recipe variations

  • Replace the green gram filling with a sweetened black sesame paste.
  • Use all-purpose flour or rice flour instead of wheat flour for the batter.
  • Add crushed nuts like almonds or cashews to the filling for added crunch.
  • Include a pinch of saffron strands in the filling for a fragrant and unique flavor.
  • Make a savory version by replacing the sweet filling with a spiced potato or lentil filling.
  • Experiment with different sweeteners like brown sugar or honey instead of jaggery.
  • Add a teaspoon of rose water or orange blossom water to the filling to infuse a floral aroma.
  • Create a gluten-free version by using a gluten-free flour blend in place of wheat flour.
  • Make it vegan-friendly by substituting jaggery with maple syrup or agave nectar.
  • Add a sprinkle of cinnamon powder to the batter for a warm and comforting flavor.

Recipe overview

Sughiyan is a popular sweet snack from the South Indian state of Kerala, traditionally made during festive occasions. This delightful treat features a delicious filling of cooked and mashed green gram (moong dal), grated jaggery, and coconut, all encased in a crispy shell made from a batter of wheat and rice flours. The addition of cardamom gives Sughiyan an irresistible aroma and a unique flavor. This recipe requires some preparation, including soaking the green gram and creating the batter, but the process is straightforward and well worth the effort. The end result is a batch of golden brown, deep-fried sweet dumplings that are sure to satisfy your sweet tooth. Whether served warm or at room temperature, Sughiyan is a tasty testament to the rich culinary heritage of Kerala.

Common questions

  1. Can I use any other type of lentils instead of green gram?
    Yes, you can use split yellow moong dal or chana dal as a substitute for green gram in this recipe. However, the taste and texture of the sughiyan may vary slightly.
  2. Can I use brown sugar instead of jaggery?
    Yes, you can use brown sugar as a substitute for jaggery. However, jaggery gives a unique flavor and sweetness to the sughiyan, so the taste may differ slightly.
  3. Can I skip adding coconut to the filling?
    Yes, you can omit adding grated coconut to the filling if you prefer. However, coconut adds a nice texture and flavor to the sughiyan.
  4. Can I shallow fry the sughiyan instead of deep frying?
    Traditionally, sughiyan is deep fried to achieve a crispy exterior. However, if you prefer a healthier option, you can try shallow frying them. The texture and taste may differ slightly.
  5. How long can I store the sughiyan?
    Sughiyan is best enjoyed fresh. However, you can store them in an airtight container at room temperature for 1-2 days. Reheating them in an oven or microwave can help restore some crispiness.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the ingredients together.
  • Pressure Cooker - Used for cooking the green gram until it is soft and mushy.
  • Spoon - For mashing the cooked green gram and mixing the filling.
  • Frying Pan - A deep pan for frying the Sughiyan.
  • Slotted Spoon - To remove the fried Sughiyan from the oil and drain excess oil.
  • Paper Towel - Used for draining the excess oil from the fried Sughiyan.

Origin stories

Sughiyan is a traditional delicacy hailing from the southern state of Kerala in India, often savored during special occasions and festivals. This sweet and indulgent snack encapsulates the essence of Kerala's culinary heritage with its use of local ingredients like green gram, jaggery, and coconut. Interestingly, Sughiyan has a symbolic presence in Kerala's celebrated folk dance form, Theyyam. During the dance performances, it is customary for the performers, donned in resplendent costumes, to distribute Sughiyan among the spectators, making it not just a gastronomical delight but also an integral part of Kerala's rich cultural tapestry.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.