Easy Naadan Sukhiyan | Thattukada Sukian
Kerala-style Sukhiyan | Sugiyan| Nadan Sukian is a traditional South Indian snack made from a delicious combination of green grams (Cherupayar/Moong Dal), jaggery, and grated coconut. The green grams are cooked until soft, then mixed with melted jaggery syrup and coconut, flavored with aromatic spices like cardamom and cumin.
This sweet and savory mixture is shaped into small balls and coated with a crispy batter made from all-purpose flour and rice flour for added crunchiness. Finally, the Sukhiyan balls are deep-fried until golden brown and crispy, resulting in a delightful snack that perfectly balances sweetness and spiciness. Enjoyed across Kerala and beyond, Sukhiyan is a popular treat often served during festivals and special occasions, offering a burst of flavor and texture in every bite.
Easy Naadan Sukhiyan | Thattukada Sukian
Ingredients
For Cooking Mung Beans
- 1 ¼ cup Green Gram (Cherupayar/Green Gram), 250 gram
- 1 1/2 cup Water
- 1/2 tsp salt
For Sukhiyan
- 200 gram Crushed Jaggery (about 1 cup)
- 1/2 cup Water
- 1 cup Grated Coconut
- 1/2 Teaspoon Cardamon powder
- 1/2 Teaspoon Cumin powder (Optional)
For the Batter
- 1 cup All Purpose Flour Maida
- 3/4 cup water
- 1/4 Teaspoon Baking powder
- 1 pinch Salt
- 1 Teaspoon Sugar (Optional)
- 1 pinch Turmeric powder (optional)
Instructions
- Wash the mung beans thoroughly and soak them in water for 4 hours. Drain well.
- In a pressure cooker, add the soaked mung beans along with 1 1/4 cup of water and a pinch of salt. Cook over medium-high heat until you hear the first whistle. Then reduce heat to low and wait for the second whistle.
- Turn off the heat and allow the pressure to settle naturally. When you open the pressure cooker if there’s excess water, cook uncovered until it evaporates. Test for doneness by pressing a green gram between your fingers; it should be soft.
- Crush the jaggery and make a syrup by boiling it with 1/2 cup of water over low heat. Strain the syrup to remove any impurities.
- Reheat the jaggery syrup and add grated coconut and cardamom powder. Cook for 2 minutes, stirring constantly.
- Add the cooked mung beans to the syrup mixture. Mix well until a thick consistency is achieved. You can also check by rolling a small amount into a ball; it should hold its shape well. Remove from heat and let it cool.
- Shape the mixture into 15-20 balls using your hands. Grease your hands with ghee or oil if the mixture is too sticky.
- In a separate bowl, prepare the batter by mixing all-purpose flour with 3/4 cup of water, turmeric powder (optional), and a pinch of salt. Ensure the batter is thick like the consistency of Idli batter.
- Heat cooking oil in a deep-bottomed pan. Once hot, reduce the flame to medium.
- Dip each mung bean ball into the batter, ensuring it’s completely coated, and deep fry until golden brown and crispy on all sides.
- Remove the fried Sukhiyan using a slotted spoon and place them on paper towels to drain excess oil.
- Serve hot as a delightful snack or dessert. Enjoy the crispy exterior and sweet, aromatic filling of Kerala Style Sukhiyan!
How To Make Naadan Sukhiyan – Variation#1
In this recipe, we add rice flour to the batter for extra crispiness
Covered in a crispy batter and deep-fried to golden perfection, Sukhiyan offers a perfect balance of sweetness and crunchiness, making it an irresistible treat for any occasion. Enjoy these delicious sugian as a snack or dessert, capturing the essence of traditional Kerala cuisine in every bite.
Ingredients:
For Cooking Mung Beans:
- 1 cup Mung Beans (Green Gram)
- 1 1/2 cups Water
- 1/2 teaspoon Salt
For Sukhiyan:
- 1 cup Grated Coconut
- 250 grams Jaggery (Adjust to your sweetness preference) 200-250 gram
- 3/4 teaspoon Cardamom Powder
- 1/2 teaspoon Cumin Powder
For Batter:
- 3/4 cup All-Purpose Flour
- 1 tablespoon Rice Flour
- 1 pinch Salt
- 1 pinch Turmeric Powder
Instructions:
- Cooking Mung Beans:
- Soak the green grams (Cherupayar/Moong Dal) for 3-4 hours.
- In a pressure cooker, add soaked mung beans, 1 1/2 cup water, and 1/2 teaspoon salt.
- Cook over medium-high heat until you hear the first whistle. Then reduce the heat and wait for the next 2 whistles. Turn off the heat.
- Wait for the pressure to go down naturally. If there is excess water, cook uncovered until all water evaporates. Test for doneness by pressing a green gram between your fingers; it should be soft.
- Preparing Jaggery Syrup:
- In a pan, combine the jaggery and 1/2 cup of water. Heat over medium flame until the jaggery dissolves completely.
- Strain the syrup to remove impurities and set aside.
- In the same pan (washed), pour the strained jaggery syrup and heat over low flame until it boils again. Stir continuously for 2-3 minutes until slightly thickened. To test if the syrup is ready, it should lightly coat the back of a spoon or form a thread when a drop is pressed and stretched between your thumb and index finger.
- Making Sukhiyan Mixture:
- Add cooked mung beans, grated coconut, 3/4 teaspoon cardamom powder, and 1/2 teaspoon cumin powder to the jaggery syrup. Mix well until a thick consistency is achieved. Remove from heat.
- Allow the mixture to cool down to touch.
- Shaping and Frying:
- Shape the mixture into 15-20 balls using your hands. Grease your hands with ghee or oil if the mixture is too sticky.
- In a separate bowl, prepare the batter by mixing all-purpose flour, rice flour, water, salt, and turmeric powder. Ensure the batter is thick.
- Heat cooking oil in a deep-bottomed pan. Once hot, reduce the flame to medium.
- Dip each mung bean ball into the batter, ensuring it’s completely coated, and deep fry until golden brown and crispy on all sides.
- Remove the fried Sukhiyan using a slotted spoon and place them on paper towels to drain excess oil.
- Serving:
- Serve hot as a delightful snack or dessert. Enjoy the crispy exterior and sweet, aromatic filling of Kerala Style Sukhiyan!
FAQs
While green grams are traditionally used in Sukhiyan, you can experiment with other lentils like yellow moong dal or even split chickpeas (chana dal) for variation.
Jaggery adds a distinct flavor and richness to Sukhiyan, but you can substitute it with an equal amount of sugar if necessary. However, the taste may slightly differ.
Rice flour adds crispiness to the outer covering of Sukhiyan. While it’s optional, including it enhances the texture of the snack.
The mixture should thicken and start separating from the pan. You can also check by rolling a small amount into a ball; it should hold its shape well.
Yes, you can prepare the Sukhiyan mixture ahead of time and store it in the refrigerator for a day or two. Fry them when you’re ready to serve for the best taste and texture.
Yes, you can freeze Sukhiyan after shaping them into balls but before frying. Thaw them in the refrigerator before frying as usual.
Indian Spices
Many Indian Spices are now available at our Amazon shop