Sukhiyan

Ingredients

1. 1 cup whole mung beans (green gram)
2. 1/2 cup jaggery
3. 1/2 coconut, grated
4. 1/2 tsp cardamom powder
5. 1 tbsp ghee (clarified butter)
6. A pinch of salt
7. All purpose flour (maida)

Method

1. Cook the mung beans in a pressure cooker with 2 cups water and pinch of salt. Drain the beans and keep aside.
2. Melt ghee in a heavy-bottom pan and add jaggery. Allow the jaggery to melt, while stirring it continuously.
3. Add grated coconut and mix well; and then add cardamom powder and boiled mung beans.
4. Cook for about 2 minutes and remove from flame.
5. Make small balls and keep aside.
6. Make a batter with all-purpose flour and water. Add a pinch of salt to the batter.
7. Dip the mung bean balls in the batter and deep fry until crisp and golden yellow.