Sughiyan or Sukhiyan is a typical Kerala sweet dish made with green gram and jaggery. This yummy green gram, coconut and jaggery-filled Kerala dish is a favourite tea-time snack.
Imagine biting into a soft, golden-brown delicacy with a sweet, earthy filling that melts in your mouth—the essence of Sughiyan. This traditional Kerala treat, also known as Kerala Green Gram Sweet Balls, combines the goodness of green gram (mung beans) with jaggery and coconut, wrapped in a crispy, light batter. Perfectly suited for tea-time or festive occasions, Sughiyan brings the authentic taste of Kerala right to your table! These sweet and crunchy green moong dal balls go really fast at family gatherings!
What is Sughiyan?
Sughiyan (also spelled Sukhiyan) is a traditional Kerala sweet snack made with green gram (moong dal), jaggery, and grated coconut, coated in a light batter and deep-fried until golden and crisp. 🍬✨
It’s a beloved tea-time delicacy in South India, especially popular during the monsoon and festive seasons, offering a perfect blend of crispy, sweet, and nutty flavors.
Health Benefits of Green Gram
Green gram, also known as mung beans, is packed with nutrients that promote good health:
- High Protein: Supports muscle growth and repair, making it a great protein source for vegetarians.
- Rich in Fiber: Promotes healthy digestion, reduces cholesterol, and aids in weight management.
- Low Glycemic Index: Helps regulate blood sugar levels, making it a suitable option for those managing diabetes.
- Antioxidant-Rich: Contains antioxidants like flavonoids, which help combat oxidative stress and inflammation.
Sughiyan Kerala Recipe:
If you love Kerala tea time snacks, you cannot miss Sughiyan, also known as Sukhiyan or Cherupayar Sukhiyan. These Kerala sweet green gram balls are made with a delicious jaggery green gram filling, wrapped in a light batter, and fried to golden perfection.
This traditional Kerala snack is especially popular during Onam and festive seasons – but honestly, once you make it at home, you’ll want it every day with your evening chai!
Don’t forget to bookmark this recipe — it’s one of those heirloom treats every home should master. 💛
- To make sweet green gram balls firstly wash the green moong dal well. Then place the washed dal in a pressure cooker. Pour very little water into the cooker. Pressure cook the dal till soft, but not totally mashed.
- Once the pressure comes down, open the lid and take cooked moong dal into a colander to drain out the water.
- Then transfer the drained dal into a bowl.
- Now add grated jaggery, grated coconut, crushed cardamom and dry ginger powder to the dal.
- Mix all the ingredients together. (If required, you can place the bowl over low heat to melt the jaggery so that the mixture comes together and doesn’t crumble.
- Now make small lemon sized balls from the mixture and set aside.
- Next, to make the batter, take rice flour in a mixing bowl. Season with salt. Then add water slowly and blend to make a thickish batter. You also can use ½ cup flour (maida) and ½ cup rice flour for a soft covering. Just rice flour alone will give the balls a crunchy covering.
- Now dip the prepared green moong balls in the thick rice flour/maida batter. Ensure the balls are evenly covered with the batter.
- Heat oil in a kadai for deep frying. Once the oil heats up, gently drop the sweet balls in the oil.
- Fry till the balls turn golden brown.
- Then remove the sughiyan with a slotted spoon and place on paper tissue.
- Serve hot and crunchy Sughiyan with a steaming cup of ginger chai.
🍞 From crunchy fritters to baked bites, our Tea-Time Snacks Recipes will keep your evenings flavorful and cozy, just like our crispy Punukkulu
Sughiyan Serving Suggestions
- Traditional Tea Time: Serve Sughiyan with chai or filter coffee for a classic Kerala tea-time experience.
- Festive Platters: Add it to a sweet platter during Onam or Vishu for an authentic touch.
- Snack Box: Pack them as a unique sweet surprise for lunchboxes or potlucks.
Sughiyan Variations
- Sweet Potato Filling: Replace green gram with mashed sweet potato and jaggery for a different, creamy filling.
- Chana Dal Sughiyan: Use chana dal instead of green gram for a different texture and flavor.
- Spiced Version: Add a pinch of cinnamon or nutmeg to the filling for a warm spice note.
Tips for Perfect Cherupayar Sukhiyan
- Balance the Sweetness: Adjust the jaggery to your preference for a perfect balance of sweetness.
- Consistency of Batter: Ensure the batter is not too runny or too thick; it should just coat the filling.
- Oil Temperature: Maintain a medium-high temperature while frying to avoid overly greasy or undercooked Sughiyan.
💕 You Might Also Love These Delicious Treats!
- 🍡 Dahi Vada — Soft lentil dumplings soaked in creamy yogurt, topped with tangy chutneys and spices!
- 🧁 Banana Muffins — Moist, fluffy, and naturally sweet muffins that make a perfect tea-time snack or breakfast treat.
- 🐟 Fish Apollo — A fiery, crispy, and flavorful South Indian seafood starter that’ll spice up your snack platter!
Cherupayar Sukhiyan Snack Recipe details below:
Sughiyan Recipe Kerala Style
Ingredients
- 2 cups Whole green gram
- 3/4 cup Jaggery, grated
- 3/4 cup Coconut, grated
- 2 Cardamoms, crushed
- 1/4 tsp Dry ginger powder
- 1 cup Rice flour
- 1/2 cup Maida
- Salt to taste
- Oil for deep frying
Instructions
To make the green gram balls:
- Pressure cook the green gram dal with very little water. Do not overcook. It shouldn’t get completely mashed.
- Drain the cooked green gram.
- Add the grated jaggery, coconut, cardamom, dry ginger powder and mix well. You can warm the mix slightly to melt the jaggery so that it can hold the mixture together.
- Make lemon sized balls out of the mixture and keep aside.
To make the batter:
- Mix water, salt and rice flour to make a thick batter. You can use ½ cup maida and ½ cup rice flour if you want a soft covering. Rice flour alone will make the covering crunchy.
- Dip the green gram balls in the rice flour/maida batter and deep fry in oil until golden brown.
- Drain and serve delicious Sughiyan with a cup of hot chai.
Notes
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