Name: Sukrunde-delicious Sweet From Konkan/mangalore Recipe
Total time: 50 min
Yield: 4
Cuisine: Karnataka

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Barf Ka Gola: Make This Street Style Delight At Home 

Tips To Buy, Use, Clean And Handle Terracotta Cookware 

Ramadan 2023: 6 Recipe Ideas For Suhoor

Ramadan 2023: The Top 10 Dishes To Enjoy

Modur Pulao; A Delectable And Sweet Rice Dish From Kashmir

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This is a traditional sweet from goa/konkan-somewhat forgotten now-a-days. It's made from bengal gram (chana daal) and jaggery and is deep fried. It's very delicios and is very easy to cook.

How to make Sukrunde-delicious Sweet From Konkan/mangalore Recipe

Sudha Kunkalienkar

Crawler

Karnataka

<p>This is a traditional sweet from goa/konkan-somewhat forgotten now-a-days. It's made from bengal gram (chana daal) and jaggery and is deep fried. It's very delicios and is very easy to cook.</p>

chana Daal

Crushed Jaggery

Fresh scraped coconut

Salt

cardamom powder

maida

turmeric Powder

Oil / ghee to deep fry

Wash and cook chana daal in pressure cooker with 3 cups water,  a pinch of haldi and 2 drops of oil

step 1

In a thick bottom pan,  mix cooked chana daal,  jaggery and cook on low flame till mixture starts thickening.  keep stirring regularly. 

step 2

Add a pinch of salt,  fresh scarped coconut and keep cooking

step 3

When the mixture is almost dry switch off the gas,  add cardamom powder and let the mixture cool.  this is puran (filling) that we use for puran poli (sweet indian bread) with added coconut. 

step 4

In a bowl,  add some water to maida to make batter like dosa batter (medium consistency batter).  add a pinch of salt. 

step 5

step 6

step 7

Dip each puran ball in maida batter and slowly drop it in hot oil ghee.  you can use a spoon for this if you find it easy. 

step 8

Fry on low flame till you get golden yellow colour.  sukrunde are ready. 

step 9

Serve hot sukrunde with desi ghee (clarified butter).  or it tastes delicious by itself too. 

step 10

Better Butter