There’s a certain kind of joy that only Kerala snacks can give – the kind you find in a banana leaf parcel or a glass shelf at your local chayakada. And among them, one that always brings back memories is the humble yet irresistible Sukiyan.
Growing up, Sukiyan wasn’t just a snack – it was a little promise waiting at the tea table. Made with cherupayar (green gram) and jaggery, it’s a treat that’s soft, warm, and filling without being too heavy. The filling is gently sweet – a mix of mashed green gram, grated coconut, melted jaggery, and just a hint of cardamom if you’re lucky. Nothing fancy. Nothing overdone. Just the kind of sweetness that sits well with a hot cup of tea.
The outside is where the magic finishes – a light maida or rice flour batter coating that crisps up in the hot oil to form a golden shell. Crack through that, and you meet the soft, sweet, coconut-laced filling inside. The contrast is perfect – crispy outside, soft and rich inside. Not syrupy. Not messy. Just honest Kerala snacking.
Sukiyan is most often made at home during monsoons or Onam season, but for me, it’s always tied to the memory of late afternoon tea – maybe even after school – where the smell of fried batter and jaggery would drift in from the kitchen or the corner tea shop.
These days, you still find it in village tea stalls, often next to parippu vada and ullivada. But at home, it still feels special. It’s a snack that doesn’t try to impress – and that’s what makes it perfect.
So if you’ve never tried Sukiyan, try making it once. Not just for the taste, but for the mood it brings. Warm, nostalgic, and a little sweet – just like the best parts of home.
Sukiyan
Ingredients
Instructions
-
Sukiyan or Sugiyan is a traditional kerala snack. Really easy to make. So let's start
-
Cook green gram with enough water and a pinch of Salt and keep it aside
-
Lets make Jaggery syrup by melting jaggery with a tablespoon of water. Strain it for impurities and keep it aside
-
In a Pan lets add grated coconut and lets fry for few minute by stirring continuously. no need to change colour
-
Now add Jaggery syrup and Cardamom powder and mix well.
-
Its the time to add Cooked Green gram and stir continuously till the mixture become almost dry
-
Switch off the flame and let it cool.
-
When its cool enough to handle, make lemon sized balls and keep it aside
-
Now we have to make a batter, by mixing All purpose Flour and Rice powder, a Pinch Turmeric powder and enough water.
-
Dip the balls in to the mix and deep fry each balls. Sukhiyan is ready
-
Enjoy these sweet balls as your evening snack with hot tea