“Sukrundo With Sweet Chana Dal Filling” … a delicious sweet dish prepared as Naivedyam during festive seasons … prepared this traditional sweet on the auspicious occasion of 7th Day Ganesha Visarjan during 10 days of Ganapathi Chaturthi Festival … Stay Blessed~Spread Happiness …
** Sukrundo is a deep fried sweet dish prepared in Konkani Saraswat Homes on festive occasions or on celebration one’s. This sweet dish is prepared in different varieties, but the method remains same. The outer covering is a batter of sweetened maida, while the inner filling is sweet with some lentil base for molding or jaggery prepared in two thread consistency. My mom prepared the churan with puffed rice powder addition laddo as filling and it was delicious, I have posted the same before. Again, many prepare with chana dal puran filling, the same as the one used for puran poli. This is largely prepared on the occasion of baby shower for pregnant ladies on 7 th month. I have written in details before the chana dal filling sukrundo before and will be sharing a common link to the sukrundo at the bottom of this recipe, please do check out on the same.
** Sukrundo is prepared during Ganesha Chaturthi festival 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 as there was no tradition of bringing Lord Ganesha in my home as this is something we Konkani’s follow as ritual handed down by generations only. Even after marriage, Lord Ganesha Idol was not brought home, but we did attend our community function and performed our pooja service there. But, for me worshiping God in my own home holds the utmost importance and I always used to prepare some sweets to my Lord Ganesha in my home in one of the 10 day long festival. A few years back I brought a beautiful brass Ganesha home after which I see to it that I prepare some Naivedyam as and when possible on these 10 days.
** Today I decided to prepare some Sukrundo as Naivedyam to Lord Ganesha. I have already posted this recipe of Chana Dal filling for Sukrundo before wherein I had given a twist and prepared it with addition on dry fruits. This time, I have kept it simple and prepared it the traditional way with only chana dal puran (sweet filling). There are many more varieties of inner fillings that can be prepared which I will be posting as and when the festive occasions fall in, as I do not prepare much sweets on normal days. But there are many more festivals lined up and I am sure I will get the occasion soon to prepare the same as Naivedyam to God. Do keep an eye on my Blog for many more interesting simple homemade recipes that are not only easily but can be relished well at home with family and friends. Till then do try this one out, its simply awesome and children will love them.
** Here is my simple method of preparing “Sukrundo With Sweet Chana Dal Filling” … My Style .....
** Ingredients :
Chana Dal/ Black Bengal Gram Dal : 1/2 cup
Freshly grated Coconut/ Soyi/ Nariyal : ½ cup (white part only)
Jaggery/ Gud/ Goda/ Bella : 50-75 gms grated.
Cardamom/ Ellaichi/ Yellu Powder : ½ tsp
Ghee/ Toop : 2 + 1 tblsp
** Batter for the Outer Covering :
Maida/ APF : 1 cup
Sugar Powder/ Sakre Pitti/ Shakkar Pitti/ Sakkare Hudi : 1 tsp
Cardamom/ Ellaichi/ Yellu Powder : a large pinch.
Salt/ Namak/ Meeta/ Uppu : A large pinch
Water : as required to make the mixture into a thick batter.
** Oil/ Tel/ Tela/ Yenne : for Deep Frying
** Wash chana dal well, put it in a pressure cooker with 1.5 cups of water and pressure cook on medium heat to 4-5 whistles. Let the pressure drop on its own, open the lid and check if chana dal is cooked to a mushy texture. If not add in little bit more of water if required and pressure cook again to 2 whistles.
** Remove and strain the pressure cooked chana dal retaining the water separately (you can prepare saar using it). Now with a potato masher/ puran poli grinder/ mixer grinder grind cooked chana dal into a fine rava/ grainy 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. You may retain softer texture if desired, however do 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 ground chana dal paste/ mixture, coconut gratings and mix all well together until evenly mixed on medium heat. Keep stirring until it thickens and leaves the sides of kadai to a ball consistency.
** 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 continuously and if you need to go away for a little while, keep the heat minimum.
** Once the mixture starts leaving the sides, add in 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 preparation of outer covering Batter : Add maida/ APF, sugar powder, cardamom, salt in a wide bowl and loosely mix them all. Once you have mixed the dry ingredients evenly add some water and mix it into a thick batter. Do not add 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.
** Resting the batter softens the ingredients and is a must/ preferred step. Check the consistency of the batter, it should evenly 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.
** Heat plenty of oil for deep frying in a thick bottomed kadai/ pan on high heat. 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 (an important step to follow to avoid burning sukrundo).
** Gently add in each prepared chana dal ball into the batter and roll it with the help of a large spoon to get evenly 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 lest they break up.
** Allow 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 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. Continue frying remaining sukrundo repeating the procedure as above again until you have finished deep frying all.
** Remember to maintain a constant 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 at room temperature and some extra days if stored in fridge. However do remember to thaw if left in fridge before serving as they tend to harden a bit. I prefer storing at room temperature and finish in few days.
** "Sukrundo With Sweet Chana Dal Filling” is done and ready to be served as Naivedya to God and there by distributed among all. You can serve these sukrundos once they cool down or you can serve them slightly warm 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, delicious and children as well as youngsters are sure to love them. 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, after all home goodies are the best for all.
** Note : There are more pictures and explanation about this tasty dish “Sukrundo” in my other post, hence I not repeated them all here. If you would like to read more on it, please check out through the link given below. I am sharing a common link to both of them below do browse through for more details …
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