Wash and cook moong till it is done, it shouldn`t get mashed, but cooked well.
Heat ghee in a pan and add cooked moong, grated coconut and jaggery syrup.
Mix it well till coconut and moong absorbs the jaggery syrup completely and the mixture thickens so that you can easily make it into lemon sized balls.
Sprinkle cardamom powder and remove it from fire.
Mix maida, rice flour, turmeric powder and salt together.
Make a batter by adding required quantity of water, it should have the consistency of Idli batter.
Heat 2 cup oil in a heavy bottom kadai.
When it is hot enough, make lemon sized balls of the moong mixture, dip it in maida batter for uniform coating and put it slowly into the oil.
When the sukhiyan turns light golden brown, take it out of the oil and keep it on tissue paper so that the excess oil will get absorbed by the tissue paper.
:- Sukhiyan is ready to serve.