Sweet Chana Dal Fritters (Sukrunde)

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.

Ingredients:
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
Oil

Method:
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

Pictorial:

27 Comments for “Sweet Chana Dal Fritters (Sukrunde)”

says:

In Andhra we call them Boorelu,but for the outer cover we use unsalted urad batter instead of besan-maida batter.Nice pics.Happy Mother’s day.

sudha borkar

says:

THIS IS MY FAVOURITE SWEET DISH.THANKS FOR POSTING THIS DESPITE HAVING A BUSY SHEDULE .
BELATED HAPPY MOTHERS DAY TO BOTH OF U ESPECIALLY U,THIS BEING UR FIRST ONE. BY THE WAY MY SON’S NAME IS ALSO ISHAN.

SUDHA BORKAR

Neeta

says:

Your channa dal looks really dry after grinding.My mother grinds it on a traditional ragda.I find it difficult as in a mixie you need some amount of water to grind.Do you grind it in a mixie or an electric stone grinder ?( like Ultra or Butterfly)

says:

We cooked the dal till it is soft, so it didn’t require much grinding. We ground a bit in Sumeet and again mashed with a spoon.

Pradnya

says:

Great recipe!! I will try making these. Used to eat these when we went to my father’s friend’s house for Ganesh Pooja. It has been more then 25 years!!

aloma ken

says:

Hi! I’m from Goa and i was so delighted to find this recipe here……My mom-in-law prepared it 2yrs ago and i thoroughly enjoyed it.She learnt it from her mom in law and decided to make it for me, I’ve yet to try it out. will let u know how it turns out. Thanx anyway!

Rev

says:

I happened to have this for lunch today and feel in love with them… It’s just delicious… Thanks for helping out with the recipe… Very kind of you…

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