Sukhiyan ~ Sugiyan ~ Kerala Modhakam

Filed under Vegetarian
4.3, 12 reviews

Advance Vishu and Easter wishes...

Recipe Details  
4.3, 12 reviews

Posted by
Posted on 7, Jul 2015
Serving 8-9 people
Ready in 35-45 minutes
Post Views 4.6 K views
Post Rating 4.33 out of 5 , from 12 reviews
Click here to view the recipe in Malayalam - Opens new tab.
  • All-purpose flour / Maida - ½ cup
  • Rice flour - 2-3 Tablespoon
  • Salt - ¼ Teaspoon
  • Turmeric powder - 1 pinch
  • Water as required
  • Coconut oil for deep frying

For filling:

  • Green gram / Cherupayar - 1 cup
  • Jaggery - ½ - ¾ cup, crushed (refer notes)
  • Grated Coconut - ¾ cup
  • Cardamom powder - ½ Teaspoon
Click here for more photos

Filling Preparation:

  1. Cook green gram with enough water, drain well and set aside. Make sure that the green gram should not be overcooked.
  2. In a pan melt jaggery with ½ water; When it is melted completely, strain well to remove any impurities.
  3. Again boil the strained jaggery and add the grated coconut; Mix well and continue stirring.
  4. When the mixture starts thickening, add cooked green gram, cardamom powder and mix well.
  5. Continue stirring, till the mixture thickens completely; Remove from fire and allow to cool.
  6. Then make small/medium balls out of the mixture.

Making Sukhiyan:

  1. In a bowl, add all-purpose flour, rice flour, turmeric powder, salt, enough water and make a smooth and thick batter without any lumps; Set aside.
  2. Heat coconut oil in a pan for deep frying; When it is hot, reduce heat to low/medium.
  3. Dip each ball in the prepared batter and deep fry them in oil, till sukhiyan turns golden in colour.
  4. Remove from oil and transfer to a kitchen tissue paper. Serve hot.


  • Crush the jaggery into small pieces before melting. It will reduce the melting time.
  • Adjust the quantity of jaggery, according to your taste. I used ¾ cup of crushed jaggery and the sweetness was above average.

Yield: Makes about 16-18 sukhiyans.

4.3, 12 reviews

Meal:    Food type: