sugiyan

Soak green moong in water overnight & then boil it in cooker giving required no. of whistles to cook the moong well. Then switch off the gas & allow the pressure from cooker to release normally.

After the moong is cooked well take a kadai put grren moong in it after draining off excess water from it, add coconut & cook for 3 or 4 minutes over gas. Then add jaggery powder & cook again till the jaggery melts & green moong-coconut-jaggery mix comes out clean from the sides of kadai. Switch off the gas.

Take maida in a bowl add a pinch of salt mix both together, add water slowly into the mixture as required to make a semi thick batter & keep it aside

After the green moong mixture has cooled down completely make it into balls, roll it in maida batter to form a coating over the balls & deep fry them in oil by adjusting the flame from medium to high flame on medium size burner. Sugiyan is ready .