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Sweet & delicious snack with green gram stuffing
Published On: 03 May 2004
English: Green Gram
tamil: Pachai Parupu / Payatham Paruppu / Pasipayir
telugu: Pesaru Pappu / Pesalu / Pacha-Pesalu
kannada: Hesare / Hesurubelae / Idi Hesuru
hindi: Sabut Mung
Marathi: Mung / Hirave Mug
Oriya: Muga / Biri / Jhain Muga
Punjabi: Mung / Moongi
for more details, click the name of the ingredient
Bengali: Laban / Noone
English: Brown Sugar
tamil: Pazhuppu sarkkarai/vellam
kannada: Kandu sakkare
hindi: Bhuri Sharkara
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
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.
Very nice ......helpful.......
Recipe is good. But i Think Jaggery is always the best for this recipe, and authentic too
EASY TO COOK,HEALTHY AND DELICIOUS.
Very easy to make, and really yummy.
Thanx for the good receipe. one suggestion. One can cook green gram in cooker by keeping the water level ~1 inch above green gram. After 1st whistle, remove from fire, allow it to cool and then keep under low flame without lid to evaporate off the excess water.
Sukhiyan came out very well and the method given by Annie was very easy to do.Thanx a lot...
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Sapna Mumtaz, a well talented person and also a very creative person. Her recipes are always unique. She used to provide us varieties of recipes from different types of cuisines.
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