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Sukrunde: A Traditional Indian Sweet

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Sukrunde

Sukrunde (coconut sweet balls) is a delicious Indian dessert.

Sukrunde (coconut sweet balls) is a delicious Indian dessert.

Traditional Indian Sweets

Sukrunde is a delicious and traditional Indian dessert. Although making it does take a bit of time, it is worthwhile because they are very delicious. The recipe calls for only six ingredients. This dessert stays fresh for 2-3 days.

There are two main steps involved in making this dish. The first step is to make a coconut-jaggery mixture. The second step is to fry the balls by dipping them in a mix of rice flour and plain flour. Once you prepare the coconut-jaggery mix, the rest is very easy. Do try this recipe, and relish this sweet dish!


Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

20 coconut sweet balls (sukrunde)

Ingredients

  • 2 cups coconut, grated
  • 3/4 cups jaggery, powdered
  • 4 cardamom, crushed
  • oil for deep-frying
  • 1/8 teaspoon salt, or to taste

For the batter:

  • 1/2 cup rice flour
  • 1/2 cup plain flour (maida)
  • 1/8 teaspoon salt

Instructions

  1. Grate the coconut. If the gratings are not uniform, dry-grind them until they are coarse. Set aside.
  2. Heat a pan and add jaggery powder. Add in 2 to 3 tablespoons of water. Mix well, and let it boil. Lower the fire.
  3. After boiling for 2 to 3 minutes, add coconut and a little salt. Mix well. Stir-cook on low flame until the water evaporates and the mixture becomes gummy.
  4. Check whether you can gather it and make balls out of it. Don't overcook. Turn off the heat. Spread the mix on a plate to cool.
  5. Make tiny balls (you should be able to make about 20). Keep ready on a plate.
  6. Take rice flour and all-purpose flour in 50-50 proportion in a mixing bowl. Add water and little salt to make a moderately thin batter. The batter should be such that it should thinly coat on the coconut-jaggery balls when dipped in it.
  7. Heat the oil for deep-frying. Let the fire be medium-high. Dip the coconut-jaggery balls in rice flour-maida batter. Drop them into the hot oil one by one. You can fry about 10 to 12 tiny balls per batch.
  8. Turn them occasionally for uniform cooking. Lower the fire when the balls turn golden brown. Transfer them to an absorbent paper towel.
  9. Repeat the procedure for the remaining coconut-jaggery mix.
  10. Collect the coconut-jaggery balls (sukrunde) in a bowl. Enjoy eating these yummy sweets!