“Sukrundo With Puran-Dry Fruit Filling” … A delicious sweet prepared as Naivedyam during festive seasons … I have made my own twist which has been tried and tested by me for decades now by adding in lots of coarsely powdered dry fruits to the filling, which has actually gives it a lovely interesting crunchy taste … Yumz …
** Sukrundo is a sweet dish prepared in Konkani Saraswat Homes on festive occasions or on celebration one’s. This sweet dish is prepared during Ganesha Chaturthi festival too as an offering of Naivedyam to the Lord as well as on many other festive occasions too. My mother usually prepared it during Krishna Janamashtami festive day along with loads of other sweets. A baby shower traditional that is observed as a mark of Joy to welcome the yet to be born child on the 7/8 th month of the women's pregnancy period too includes this sweet dish. Again, there are many more festive occasions during which the same is prepared. Sukrundo is basically a deep fried delicacy that is prepared with a sweet filling within while the exterior is a crisp batter. The inner fillings have varied over time and people getting innovative Ideas try different ones. I myself have prepared them with many varieties of fillings within, that simply tasted awesome, which were both sweet and slightly spicy. But that was a few decades back, when there was neither Blogs nor fb or google. All I did was jot them down on diaries whatever dishes I prepared, which I am retrieving now and blogging them, so with time I am sure to post lots of my own favorite dishes.
** This is the second version of sukrundo I am posting, while the first one ie my Mother's version had a different filling within, posted a year back. It is still my most favorite one and my Mom prepared it so delicious and yumz. This one is actually the traditional method wherein the puran filling of puran-poli filling itself is used though I have given it my own twist by adding on coarsely powdered dry fruit mixture. Trust me it tastes much more delicious if you add them on than keeping them just to smooth puran. The puran mixture recipe remains the same as the one I had posted some time back wherein I had prepared patti samosas with it. I have not changed in anything in the inner filling as it my own tried and tested filling over decades that I have stuck to, as it is fool proof in taste. I will be adding a few more different types of sukrundos soon both which are slightly spicy as well as sweet. Do try this delicious sweet and enjoy with your family and friends. Remains good for a week too. I am sharing the link to patti samosa and the other variation of sukrundo at the bottom of this recipe. Both of them are superb, while I am sure children will love the patti samosa version much better as it is something of their own liking that can be prepared during parties too.
** Here is my simple method of preparing “Sukrundo With Puran-Dry Fruit Filling” … My Style .....
** Ingredients :
Chana Dal / Black Bengal Gram Dal : ½ cup
Freshly grated Coconut : ½ cup (white part only)
Jaggery / Gud / Goda : 50 gms grated.
Sugar / Shakkar / Sakkara : 1 cup (approximately)
Cardamom / Ellaichi / Yellu Powder : ½ tsp
Ghee / Toop : 2 + 1 tblsp
Dry Fruits mixture : 1 cup
Oil for deep frying.
** Batter for the Outer Covering :
Maida / APF : 1 cup
Besan / Chane Peeta / Bengal gram Flour : 1 tblsp
Sugar Powder : 1 tsp
Haldi / Turmeric Powder : ½ tsp
Cardamom / Ellaichi / Yellu Powder : a large pinch.
Salt : A large pinch
Water : as required to make the mixture into a thick batter.
** Oil for Deep Frying
** Wash the chana dal well, put it in a pressure cooker with 1.5 cups of water and pressure cook to 4-5 whistles. Let the pressure drop on its own, open the lid and check the chana dal it must have cooked to a mushy texture. If not add in little bit more of water if required and pressure cook again to 2 whistles.
** Meanwhile, keep the dry fruits ready by cutting them into small pieces if they are larger in size. I have added melon seeds, walnuts, cashew nuts, pistachios, almonds, and raisins mixed. You can add them all in similar pattern or make your own mix and match of the dry fruits as per your liking. Keep this ready aside in a bowl.
** Note : Check the dry fruits texture, they should be fresh and nutty/crunchy, if not mix them well and roast them for a minute on microwave or kadai (leave out raisins while doing so) and then use the same to coarsely crush them or cut them. They should have retained the crunchiness in them.
** Remove and strain the chana dal and either with a potato masher, puran poli grinder or in a mixer grinder grind the chana dal into a fine rava / grainy textured paste.
** Note : You can also grind it to a fine paste just as we do while preparing sukrundo or ubbati ie puran poli. I have kept it chiroti rava texture as I am preparing it as sukrundo stuffing and I wanted little bit of crunchy texture. Try it this way you will really love it.
** Now in a thick-bottomed kadai / pan add in the 2 tblsp of ghee, once it melts add in the grated jaggery and mix well. Now add in the chana dal ground mix, coconut gratings, sugar and mix all well together till evenly mixed on medium heat. Now keep stirring until it thickens and leaves the sides.
** Note : Keep a check on the heat level, if too hot, lower the heat and do not allow the chana dal to get burnt or stick to the bottom and sides. We need an evenly mixed mixture without any burnt smell. So keep stirring and if you need to go away for a little while, keep the heat minimum.
** Once the mixture starts leaving the sides, add in the dry fruits, remaining ghee, cardamom powder and mix well for 2-3 minutes. Remove from fire, put it on a flat plate and allow to completely cool and then it is ready to be used. This is called puran which is used for ubbati / puran poli and sukrundo too.
**For the preparation of outer covering Batter: Add in the maida, besan, sugar powder, haldi, cardamom, salt in a wide bowl and loosely mix them all. You can also sieve them into the bowl together to get a even mixture of the ingredients. Once you have mixed the dry ingredients evenly add in some water and mix it into a thick batter.
** Do not add much water in one go, first add in about 1 cup of water and then keep adding little by little till you get a thick textured batter. Keep this aside for about 10-15 minutes for resting. This softens the ingredients. Check the consistency, the batter should even coat the back of a spoon when dipped and removed. If too thick add in some water and if thinner add in a tablespoon of maida and mix well. Now the batter is ready.
** Keep the oil for deep frying in a thick bottomed kadai on high heat and let it get hot. Meanwhile make small lemon sized balls out of the inner filling giving them a nice even round shape and keep them ready on a plate. Once the oil has reached to smoking point, reduce the heat and wait for 3-4 minutes for it to cool down a bit to bring to right cooking consistency.
** Now, gently add in each ball into the batter and roll it gently with the help of a large spoon to evenly get coated with the batter on all sides. Now drop each batter coated puran mixture balls gently with the help of the spoon in hot oil. Do not overcrowd the kadai, add in a few at a time and cook them in batches, there should be enough space to roll the sukrundo to get evenly fried.
** Note : Allow the sukdrundo to get fried for sometime before you try turning them with help of slotted spatula. Do not do so immediately on adding on to the oil, or else they will split open and will make a mess in the oil. They have to be allowed to cook properly and then turned / flipped over for evenly browning. You can keep pouring some of the hot oil from the kadai over the balls with the help of spoon to fasten the process.
** Once they are evenly fried and browned, remove them with the help of a ringed spatula so that the excess oil is drained back into the kadai. Place them on a absorbent paper and allow the excess oil to get drained, while you repeat the procedure as above of deep frying the sukrundo in batches till all are done and ready. Do maintain a constant medium heat to get evenly fried sukrundos. Allow them to cool completely before you put them in an airtight container and store them away. They remain good for a few days.
** “Sukrundo With Puran-Dry Fruit Filling” is done and ready to be served. You can serve these sukrundos once they cool down after offering as Naivedyam to God or you can serve them slightly warm too if desired, but they taste best after cooling down completely. You can store them in airtight container as they remain good for a few days. If you need them to keep them for more time, put them in the fridge and they remain good for a longer period of 7-8 days.
** They really do taste fantastic, crunchy sweet and delicious and children as well as youngsters are sure to love them. I had prepared patti samosas with the same inner filling on just a second thought a few weeks back and they had turned out really very well, much higher than my expectation and I was really thrilled with the outcome. This is my own fool proof inner filling for decades now and I have tried puran poli too with the same, however for that I had made a finer powder of the dry fruits.
** Do try this out and enjoy with your family and friends. You can prepare these as Naivedyam dish or during any celebration occasion too. You can also prepare these ahead and keep them if you have a party or guests coming over. Children will simple love these and ask for more, so be prepared to make them in bulk. You can also surprise the kids preparing these for their Birthday parties and have a lot of grinning children craving for more.
** Note : You can increase or decrease the amount of jaggery and sugar added as per your family liking and how sweet you want the puran to be. You can also use only jaggery or only sugar for the same too. By and large only jaggery is used, but my mother adds them on in 1:1 portion and it tastes awesome, so I have maintained that same ratio always.
** Note : You can also prepare the puran ie the inside mixture and keep it ready a few hours ahead to preparation of the sukrundos and it turns out fine as we need the puran to completely cool for this recipe. In case you need to store it for more than 2-3 hours, you can put it in a steel dabba/container and put it in the fridge and use it by thawing it for 15-20 minutes. In fridge, the puran remains good for 2-3 days.
** For the “Puran Dry Fruit Patti Samosa” Recipe, Please follow the link given below ….
** For the “Sukrundo with Layee Pitto (Powdered Puffed Rice)” Recipe, Please follow the link given below …
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
No comments:
Post a Comment
Thanks.