SUKHIYAN

The sweet goodness of jaggery and green gram, served up in a crispy deep-fried shell.

INGREDIENTS

200 g whole green gram (moong dal)
salt, to taste
2 cups water
2 tsp ghee
200 g jaggery
200 g coconut, grated
½ tsp cardamom powder

1 Pressure-cook whole green gram with a pinch of salt and water. When done, drain water and set aside.

2 In a heavy-bottom pan, heat ghee and add jaggery. When jaggery has almost melted, add coconut, cardamom powder and cooked green gram. Sauté until mixture comes together and then remove from heat.

3 Once cool, make lemon sized roundels of the mixture and set aside.

4 Mix flour with a pinch of salt, and add enough water to make a medium thick batter. Dip each of the roundels in the batter and deep-fry in hot oil until golden and crisp. Serve hot. 

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