Sukhiyan

My amma's neighbor used to prepare this for every Ganesh chathruthi  and give us. Till that we were not familiar with this recipe. Then I came to know from browsing it is a Kerala snack. While served hot the outer layer will be very crispy, but after it cools it just becomes soft. Try this version of salty layer outside and sweet inside.

Ingredients:

For outer layer :

• All purpose flour - 1/4 cup
• Salt - as per taste
• Water - as needed
• Oil - to deep fry

 For stuffing:

• Chana dal - 1/2 cup
• Powdered jaggery - 1/4 cup
• Grated coconut - 1 tbsp(optional)
• Cardamon powder - 1/4 tsp

Method:

Wash the chana dal and add little water till the dal is immersed  and pressure cook for 15 minutes. After it cools down mash it.

Combine jaggery with little water say 2 tbsp, in a sauce pan and heat in a medium flame. When the jaggery water starts to get bubbles add the mashed chana dal, optional coconut and cardamon powder. When it all comes together switch it off and let it cool. After cools down make into tiny balls.

In a heavy bottomed pan heat the oil. Make a paste with all purpose flour, salt and water to a pouring consistency, not so thin. Coat the balls in this paste and deep fry them. Serve hot.

 Note:

• Make sure you coat all the sides of the ball, otherwise the sweet layer will mix in oil.
• All purpose flour can be replaced by wheat flour.