Sukrunde is a very popular sweet among Konkanis. At our place, there is a tradition to make these for the baby showers (Guruvari Javan). We also have a tradition of inviting pregnant woman to home and feed them this sweet. They are also served as prasadam for Anant Chaturdashi at our temple.
Sukrundes are prepared in two ways. One with chana dal and the other with whole moong. Chana dal version is more popular at our place. Here I am posting chana dal version. Whenever this is made at home, the water used for cooking dal is saved to make a delicious saru .
Sukrundes taste better when we eat them fresh and with ghee.
1 cup chana dal
1 cup jaggery
1 cup besan (gram flour)
2 tea spn maida or all purpose flour
1/2 tea spn salt
1/2 tea spn cardamom powder
Cook chana dal with enough water. Drain water(Save the water to make saru). Take chana dal in a thick bottomed pan and cook it with jaggery. When the mixture gets dry, grind it to a smooth paste. Add cardamom powder.
Make small balls using the mixture.
Mix besan, maida, salt and water to make a paste of dosa batter consistency. It should not be too thin or thick. If batter is too thin, sukrundes break. If it is too thick, sukrundes become hard. Dip the prepared balls one by one in this paste and deep fry them in the hot oil. The balls should be fully covered by the paste. Otherwise they break open and the inner sweet contents go into the oil. Serve with ghee.
Makes about 12
Preparation time : 45mins