This is a typical, traditional tea-time snack of Kerala. My memories of this are of my mother making these during our holidays, when we kids were always on the look-out for something to munch on. My mom used to make the Sukhiyan with sprouted moong-beans (green gram), to give us the added nutrients. But as I am not as good a planner as my mother used to be, I make things at a whim, without much pre-planning; so there is no question of using sprouted beans for my recipe. But if you want to , you can try this same recipe out with the sprouted beans as well, and it would come out equally good. This is a protein- rich snack good for growing kids.
Green gram /Moong bean - 1 cup
Jaggery - 1/2 cup or to taste
Cardamom powder - 1 tsp
Turmeric powder - 1/8 tsp
All purpose flour - 1 cup
Salt - A pinch
Cook the green gram in a pressure cooker with just enough water, until done. Meanwhile melt the jaggery in 1/4 cup water,strain to remove any unwanted particles. Reheat the jaggery in a wide pan. When the jaggery syrup starts thickening, add the cooked green gram to this after draining the excess water Add ghee to this when it becomes somewhat dry cook until all the water is evaporated and the mixture leaves the sides of the pan. Remove from the stove, add cardamom powder and let it cool.
Mix all purpose flour, turmeric powder and a pinch of salt in water to make a thick batter. When the green gram mixture is cold enough to touch, make small balls out of it. Dip them in the flour batter and deep fry on medium heat until the balls turn golden in color.
Sending this over to Priya's Cooking with seeds- Moong Beans event