SUKHIYAN - YET ANOTHER KERALA SPECIALITY

INGREDIENTS • Jaggery : 1/2 cup • Grated Coconut : 1 cup • Rice & Urd dal – 60:40 ratio • Cardamom powder : 1/4 tsp • Salt a pinch • Oil for frying INSTRUCTIONS 1. Soak the Rice and Urd dal together for 1 – 2 hrs. Grind and make Maavu (Maavu consistency thick) 2. In a pan melt the jaggery with 1/4 cup water. 3. When it starts melting add grated coconut (*) 4. Saute well till mixture thickens and dry; now add cardamom powder and mix well. 5. Remove from heat and allow it to cool. 6. Make some small lemon sized balls .. 7. In a blow take the Maavu (thick batter , like Bonda Maavu ) Add little salt 8. Heat oil in a pan, dip each of the balls in the batter & deep fry till golden brown. Serve hot and Enjoy! (*)NOTE: We can also add Paasi Paruppu cooked and ground, to the coconut filling which will have a little different taste and will make the filling soft.