Roast the green gram in a heavy bottomed pan, until an aroma is released. Let it cool.
Wash and cook the Green gram by adding a pinch of salt. Make sure that they retain the shape and not get mushy.
When cooked, remove the lid and let all the excess water evaporate. Keep it aside.
Heat 3 tbsp of ghee in a heavy bottomed saucepan.
When it melts, add the brown sugar. Mix well and let the brown sugar melt.
Add the grated coconut and mix well.
Add the cooked Green gram.
Heat it up for a couple of minutes, mixing well and remove from the stove.
When cool, add the cardamom powder and mix well.
Make small lemon size rounds with the green gram-brown sugar-coconut mixture.
Make a thick mixture with maida and salt along with enough water.
Heat 2 cups of oil in a wok or a saucepan.
Place a dry wooden chopstick in the oil. If it sizzles, the oil is hot enough to fry the Sukhiyan.
Dip each green gram rounds in the maida mixture. Make sure that it is completely coated with the flour mixture.
Carefully dip it in the oil and fry to a golden brown colour.
:- One can use jaggery too instead of brown sugar.