September 30, 2016


Sugiyan is a simple, traditional sweet of South India made with coconut and jaggery. The sweet balls are dipped in rice batter and deep fried.  The deeply fried, crispy and salty outer layer  with soft and yummy sweet balls inside gives a divine taste.The stuffing differs from place to place and this coconut stuffing is the most delicious of all the ones...

Pre time: 10 mins
Cooking time: 25 mins

Ingredients for making Sugiyan:

For stuffing:

  • Grated coconut 2 cups from 1 coconut
  • Powdered jaggery 1 and 1/2 cups
  • Cardamom powder 1/4 tea spoon
  • Ghee 2 tea spoons

For outer layer:

  • Raw rice 1 cup
  • Urad dal 1 cup
  • Salt 1/8 tea spoon

How to make Sugiyan?

Soak rice and urad dal after washing for 3 hours. After 3 hours drain the excess water. 
Grind to smooth and fine batter with salt adding some water. The consistency must be thicker than dosa batter.
Keep it aside.

Heat a pan with 50 ml of water. Once the water starts boiling put the powdered jaggery in to it and stir well. 
If it has dirts filter it and and again boil the jaggery syrup till it starts to boil well with foams.
Keep the flame to medium and add the grated jaggery to it.
Keep stirring.
In 5 to 7 minutes the jaggery syrup and coconut binds well and starts rolling from the pan without sticking to the bottom.
At this stage add some cardamom powder and 2 tea spoons of clarified butter (Ghee) and stir well.
Switch off the stove.

After this coconut stuff gets cooled down make them in to small gooseberry size balls .
Heat a pan with oil.

Dip the balls in to the batter and fry them in oil to golden brown.
Since deep fried can be kept for two days and refrigerated for a week.