Sukurunde
Sukurunde is a Goan traditional sweet prepared for festivals or religious occasion. It is a deep fried sweet made from chana dal (split bengal gram), coconut and jaggery mixture, which is coated with batter. Batter can be prepared in various ways. Maida can be used or maida and besan (gram flour) can be mixed or rice flour can be used, sometimes urad dal (split black gram) and rice batter is used. I have used maida and besan. This sweet is served with pure ghee and sugar.
Measurement: 1 Cup= 180 ml
Makes: 10
Ingredients:
- Stuffing
- Batter
- Oil – for deep frying
For the stuffing:
- Chana dal (split bengal gram) – 3/4 cup
- Jaggery – 3/4 cup
- Coconut (scrapped) – 1/2 cup
- Cardamom (powdered) – 2
- Salt – a pinch
For the batter:
- Maida – 3/4 cup
- Besan – 2 tbsp
- Turmeric powder – a pinch
- Baking soda – a pinch
- Water – 1/2 cup approx
- Salt to taste
Procedure:
- Wash and soak chana dal for half an hour.
- Pressure cook with sufficient water till 8 to 10 whistles or till done.
- Drain excess of water. It can be used for making saar.
- Mash dal.
- Combine mashed chana dal, coconut and jaggery in a thick bottomed pan.
- Cook on low flame, keep stirring.
- Add a pinch of salt and mix well.
- Let the mixture get dried, put off the flame.
- Add cardamom powdered and mix well.
- Let it cool.
- Divide the mixture into lemon sized balls.
- Take a mixing bowl and combine ingredients required for making batter. Make a thick batter.
- Heat oil in a kadai. (Oil shouldn’t be too hot)
- Dip the ball in batter and drop it into the oil.
- Deep fry on medium flame, turn the side. Deep fry till golden brown. Fry them in batches of 2 to 4.
- Place on an absorbent paper.
- Serve hot with pure ghee and sugar.
Save as PDF
