Sugiyan (sweetened coconut filled fried dumplings) By Prabhakar Subramanian
Sugiyan (sweetened coconut filled fried dumplings)
A sweet dish famous in the south for its simplicity and taste. Usually made during festivalsRead More
- Grated coconut - 200gms
- Jaggery - 300 gms
- Cardamon - 4 pods
- Urad dal - 200 gms
- Raw rice - 1 teaspoon
- Soak the Urad Dal in water for 30 minutes.
- Strain the water and transfer the urad dal to a blender.
- Add the teaspoon of rice along with ½ a glass of water and blend them in to a fine mixture with a thick consistency (like the batter for medhu vada).
- Take 100ml of water in a vessel and add jaggery and allow it to dissolve completely.
- Strain the dissolved jaggery to remove any impurities which may be found in the jaggery and transfer the contents to a hard bottomed vessel.
- Add the grated coconut and cardamom powder to it and allow it to cook for 10 minutes over a medium flame without allowing the mixture to stick to the sides.
- Allow the sweeted coconut to cool. Then roll the sweetened coconut into lemon sized balls.
- Take a kadai and add oil for frying (can be gingelly, sunflower or any oil that suits you).
- Dip the lemon sized sweetened coconut balls in the urad dal batter and fry it in the oil.
- Transfer the fried contents to a plate lined with tissue paper to remove excess oil if any. Serve hot.