Suhian (Sukhiyan)

Traditional Kerala Suhian

Suhian (also known as Sukhiyan) is a classic Malabar tea-time snack. 
It features a nutritious green gram (moong dal) & jaggery filling, encased in a crisp, golden batter.

A protein-packed, deep-fried sweet snack featuring green gram, coconut, and jaggery.

Prep time: 15 mins | Cook time: 20 mins | Soaking time: 4 hours (optional)

Yield: 12–15 pieces

Ingredients

For the Sweet Filling:

• Green Gram (Whole Moong Dal): 1 cup

• Jaggery: ¾ cup, powdered or grated (adjust to preference)

• Fresh Grated Coconut: ½ cup

• Cardamom Powder: ½ tsp

• Dry Ginger Powder: ¼ tsp (optional, for digestion)

• Water: As needed for pressure cooking

For the Outer Batter:

• All-Purpose Flour (Maida): 1 cup (can substitute with Rice Flour for extra crunch)

• Turmeric Powder: ¼ tsp (for that signature golden hue)

• Salt: A pinch

• Water: To reach a thick, coating consistency

• Coconut Oil: For deep frying

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Instructions

1. Prepare the Green Gram Filling

1. Cook the Dal: Rinse the green gram thoroughly. Pressure cook with enough water to cover the beans (about 1.5 cups) for 3–4 whistles. The dal should be soft but hold its shape—do not let it become mushy. Drain any excess water.

2. Melt the Jaggery: In a heavy-bottomed pan, add the grated jaggery with 2 tablespoons of water. Heat on medium until melted. Strain the syrup if there are impurities.

3. Combine: Add the cooked green gram and grated coconut to the jaggery syrup. Stir continuously on medium heat until the moisture evaporates and the mixture thickens.

4. Flavor: Stir in the cardamom and dry ginger powder. Once the mixture starts to leave the sides of the pan and becomes easy to handle, turn off the heat.

5. Shape: Allow the mixture to cool slightly, then roll into small, lime-sized balls. Set aside.

2. Prepare the Batter

1. In a medium bowl, whisk together the flour, turmeric, and salt.

2. Gradually add water, whisking until you achieve a smooth, thick batter (similar to pancake batter). It should be thick enough to coat the balls without dripping off instantly.

3. Deep Fry to Perfection

1. Heat coconut oil in a deep frying pan (kadai) over medium-high heat.

2. Once the oil is hot, dip each green gram ball into the batter, ensuring it is fully coated.

3. Gently drop the coated balls into the oil. Do not overcrowd the pan.

4. Fry until the exterior turns a vibrant golden yellow and is crisp to the touch.

5. Remove with a slotted spoon and drain on paper towels.

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Pro Tips for the Best Suhian

• The "Crunch" Factor: Add a tablespoon of rice flour to the batter for a crispier exterior that stays crunchy longer.

• Consistency is Key: If your filling is too wet to form balls, sauté it for a few more minutes to evaporate the excess moisture.

• Healthier Alternative: You can steam the coated balls instead of deep-frying, though the traditional texture is achieved through frying.

Serving Suggestion: Serve hot with a steaming cup of Kerala Sulaimani (black tea) or milk tea.