What is Sukhiyan made of?

A sweet filling of cooked whole green gram (cherupayar) mashed with jaggery, grated coconut and cardamom, rolled into balls, coated in a flour batter and deep-fried until golden. It's crisp outside and soft, sweet and earthy inside.

Which lentil is used for Sukhiyan?

Whole green gram — known as cherupayar in Malayalam, or green moong. Cook it until soft but still holding shape, so the filling has texture rather than turning to paste.

Can I use sugar instead of jaggery?

Jaggery is traditional and gives the characteristic deep, caramelised sweetness and colour. Sugar works in a pinch but the flavour is flatter.

When is Sukhiyan eaten?

It's one of the most common Ramadan iftar snacks across Kerala, and a popular tea-time treat year-round.

Recipe

Sukhiyan recipe (Kerala green-gram & jaggery fritters)

By Abdulla K P 26 May 2026 PT40M total

Golden Sukhiyan fritters, one broken open to show the green-gram and jaggery filling.

The trick is the green gram

Cook the green gram until it’s soft enough to mash but still holds its shape — overcooked, it turns to a wet paste and the filling won’t hold a ball. A little texture in the filling is exactly right.

More on Sukhiyan and jaggery in our glossary.

Recipe

Sukhiyan recipe (Kerala green-gram & jaggery fritters)

Prep: PT15M
Cook: PT25M
Total: PT40M
Yield: 12 fritters
Cuisine: Malabar
Category: Snack

Ingredients

1 cup whole green gram (cherupayar / green moong)
0.75 cup grated jaggery
0.5 cup grated coconut
0.5 tsp ground cardamom
1 pinch salt
For the batter: 1 cup plain flour (maida)
2 tbsp rice flour
0.25 tsp ground turmeric
1 pinch salt (for the batter)
About 0.75 cup water
Coconut oil, for deep frying

Method

Cook the green gram Rinse the whole green gram and pressure-cook or boil it with enough water until soft but not mushy — it should hold its shape. Drain well.
Make the filling Melt the jaggery with a splash of water into a syrup and strain out any grit. In a pan, combine the cooked green gram, jaggery syrup, grated coconut, cardamom and a pinch of salt. Cook on low, mashing lightly, until the mixture thickens and comes together. Cool.
Shape the balls Take small portions of the filling and roll into smooth balls (about the size of a small lime). Set aside.
Make the batter Whisk the plain flour, rice flour, turmeric, salt and water into a smooth, medium-thick batter that coats a ball evenly.
Fry Heat coconut oil over medium heat. Dip each ball in the batter to coat fully, then deep-fry in small batches, turning, until golden and crisp — about 3 minutes per batch.
Drain and serve Drain on paper and serve warm with chaya or Sulaimani. Best eaten fresh.

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Frequently asked

What is Sukhiyan made of?
A sweet filling of cooked whole green gram (cherupayar) mashed with jaggery, grated coconut and cardamom, rolled into balls, coated in a flour batter and deep-fried until golden. It's crisp outside and soft, sweet and earthy inside.
Which lentil is used for Sukhiyan?
Whole green gram — known as cherupayar in Malayalam, or green moong. Cook it until soft but still holding shape, so the filling has texture rather than turning to paste.
Can I use sugar instead of jaggery?
Jaggery is traditional and gives the characteristic deep, caramelised sweetness and colour. Sugar works in a pinch but the flavour is flatter.
When is Sukhiyan eaten?
It's one of the most common Ramadan iftar snacks across Kerala, and a popular tea-time treat year-round.