Sukrunde: A Traditional Indian Sweet
I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Sukrunde
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!
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Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
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
- Grate the coconut. If the gratings are not uniform, dry-grind them until they are coarse. Set aside.
- Heat a pan and add jaggery powder. Add in 2 to 3 tablespoons of water. Mix well, and let it boil. Lower the fire.
- 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.
- 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.
- Make tiny balls (you should be able to make about 20). Keep ready on a plate.
- 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.
- 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.
- Turn them occasionally for uniform cooking. Lower the fire when the balls turn golden brown. Transfer them to an absorbent paper towel.
- Repeat the procedure for the remaining coconut-jaggery mix.
- Collect the coconut-jaggery balls (sukrunde) in a bowl. Enjoy eating these yummy sweets!
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