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A very common and `naadan` sweet of `Gods own country`
Published On: 29 Sep 2008
for more details, click the name of the ingredient
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
tamil: Arisimaavu / Arisipodi
hindi: Chawal Ka Aatta
Marathi: Tandool Cha Pith
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
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.
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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.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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