Sukhiyan Recipe, A Sweet Green Gram Snack From Kerala

Kerala is known for its unique and diverse cuisine. With a blend of indigenous, Arabian, and European influences, the food is a rich tapestry of flavours and dishes. One of the most delightful aspects of Kerala cuisine is its desserts. From the iconic banana fritters to the ubiquitous payasam, Kerala offers a wide range of desserts that are an essential part of its culinary tradition.

One such dessert that stands out is Sukhiyan, a delicious snack made from green gram (mung beans). Sukhiyan is a popular snack in Kerala, especially during festivals and special occasions. It is a sweet and savoury dessert that is enjoyed by people of all ages. 

Sukhiyan is made by soaking green gram for several hours, grinding it into a fine paste, and mixing it with jaggery and grated coconut. The mixture is then shaped into balls or elongated shapes and deep-fried until golden brown. The crispy exterior of the Sukhiyan gives way to a soft and sweet filling that is infused with the flavours of coconut and jaggery.

Sukhiyan manages to balance sweetness and earthiness. The green gram provides a subtle nuttiness that complements the sweetness of the jaggery, creating a complex and satisfying flavour profile. The grated coconut adds a delightful texture and richness to the dessert, making it a perfect snack to be enjoyed with a cup of chai.

Sukhiyan is not just a delicious snack; it is also a symbol of Kerala's culinary heritage. The dessert is said to have originated in the southern part of Kerala, where it was a staple of the local cuisine. Over time, Sukhiyan has become popular across the state and is now enjoyed by people from all walks of life.

Video Credits: Authentic Kerala/YouTube


  • 1 cup green gram soaked for at least 4 hours
  • ½ cup grated coconut
  • ½ cup liquid jaggery 
  • 2 tbsp rice flour 
  • Oil, for deep-frying


  • Drain the soaked green gram, pressure cook it for 2 whistles and then and grind it into a fine paste.
  • Add grated coconut and jaggery to the green gram paste and mix well. The mixture should be firm enough to shape into balls or elongated shapes. If the mixture is too wet, add a little rice flour to thicken it.
  • Heat oil in a deep pan on medium heat.
  • While the oil is heating up, shape the green gram mixture into balls or elongated shapes.
  • Once the oil is hot, gently add the Sukhiyan to the oil and fry until golden brown.
  • Remove the Sukhiyan from the oil and place on a paper towel-lined plate to remove excess oil.
  • Serve hot with a cup of chai or coffee.