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Main Course

Sugiyan

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 5 servings

All purpose flour, as needed
Cardamom Few (Elakka)
Jaggery in powder form or liquid form, Sharkara
2 cup Cooked Green Gram Cherupayar

Preparation

Step 1
For preparing sugiyan sweet dish, first mix together the cooked green gram(cherupayar) with jaggery powder/liquid.
Step 2
The quantity of jaggery can be subject to the taste and necessity.
Step 3
Clean the cardamom by removing its skin and grind it. Mix the cardamom powder with the above mix of green gram and jaggery.
Step 4
Make small balls below and keep them separately.
Step 5
Make a paste/liquid of Maida flour adding very little salt and water.
Step 6
Heat a frying pan and add oil to it. Dip the green gram ball in the paste made with maida flour and fry in hot oil it in the hot boiling oil. When the balls turn golden in colour, take it out from the pan and let it cool a little. Serve with coffee/tea/cool drinks in the evenings.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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