"Naivedyam : Sukrundo with sweet Moong dal and Dry Fruits filling/ Churan (Puran)" ... . The holy extra month Adhika Masa also known as Mal Maas, Purushottam Masa as per unique traditional Hindu lunar calendar starts from today ... Technically this extra month is introduced to Sync the clock/ calendar with movement of earth round the sun to keep the lunar and solar calendar aligned. The position of adhika masa is approx. 32.5 months apart. For Hindus, it is the most powerful and spiritual reward giving month dedicated to Sri. Radhe-Krishna by offering prayers, fasting, donations and other religious/ spiritual activities ... Sharing my Naivedyam on the auspicious beginning of Adhika Masa/ Month with all my friends here ... Radhe Krishna ...
** 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 of fillings, but the basic method remains same. I have posted a few in the Blog before so will not be running into details about this sweet dish but will be sharing links at the bottom of this recipe. Do browse through the same for more about this snack and detailed pictures too for proper understanding of the dish. As mentioned above it is Adhika Masa now, so we Konkani’s always begin the month preparing a sweet dish as Naivedyam to God and offering prayers. I prepared this sukrundo with moong dal and dry fruits filling within to mark the festive occasion. Very easy and simple to prepare and for those of you who have microwave it is breeze work, so do try it out and enjoy with your family and friends. Stay Safe, Stay Blessed.
** Here is my own new recipe for preparing of “Sukrundo with sweet Moong dal and Dry Fruits filling/ Churan (Puran)” … My Style .....
** Ingredients :
Moong Dal/ Green Gram Dal : 1/2 cup
Freshly grated Coconut : ½ cup (white part only)
Jaggery/Gud/Goda : 50-75 gms grated.
Cardamom/Ellaichi/Yellu Powder : ½ tsp
Masala Milk Powder : 3 tblsp (check recipe link at the bottom of this recipe)
Cashew Nuts/ Kajjubi : handful
Raisins/ Dried Grapes : handful
Ghee/ Toop : 2 + 1 tblsp
** Batter for the Outer Covering :
Maida/ APF : 1 cup
Sugar Powder/ Sakre Pitti/ Pitti Shakkar : 1 tsp
Cardamom/ Ellaichi/ Yellu Powder : a large pinch.
Salt/ Namak/ Meeta : A large pinch
Water/ Uddak : as required to make the mixture into a thick batter.
** Oil/Tel : for Deep Frying
** Wash moong dal well, put it in a pressure cooker with 1.5 cups of water and pressure cook to 2-3 whistles. Let the pressure drop on its own, open the lid and check dal it will have cooked to a mushy texture as moong dal does not take much time. Let cool for a few minutes and then either with a potato masher, puran poli grinder or in a mixer grinder grind the moong 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 handful of cashew nuts chopped to small pieces stir for a minute and then immediately add in handful of raisins fry for few second and remove with a slotted spoon, there is no need to brown them. Now add in grated jaggery and freshly grated coconut and mix well. When the mixture thickens a little bit add in the ground dal and mix well together till evenly mixed on medium heat. Now keep stirring until it thickens and leaves the sides.
** Once the mixture starts leaving the sides and comes together to a soft ball consistency, add in cardamom powder and mix well for 2-3 minutes. Finally add in the fried cashew nut and raisins and the masala milk powder and mix well till it has blended in well with the mixture/ churan. Remove from fire and put it on a flat plate, spreading it out a bit and allow to completely cool and then it is ready to be used. This mixture is called puran/ churan which is used for ubbati/ puran poli and sukrundo too.
** Note : Keep a check on the heat level, if too hot, lower the heat and do not allow the 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.
** For the preparation of outer covering Batter : Add in the maida, sugar powder, cardamom, salt in a wide bowl and loosely mix them all. 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, 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.
** For Deep Frying the Surkrundo : Keep the oil for deep frying in a thick bottomed kadai on high heat and let it get hot. Meanwhile add in the remaining ghee (1 tblsp) and mix the churan/ puran well and 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. The oil should not be too hot, now gently add in each ball into the batter and roll it gently 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. 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. Maintain constant medium heat to get evenly fried sukrundos. Allow to cool completely before you put them in an airtight container and store them away. They remain good for a few days, to store more days put them in fridge and they remain good for over a week or so.
** 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.
** “Sukrundo with sweet Moong dal and Dry Fruits filling/ Churan (Puran)” is done and ready to be served as Naivedyam to God and thereby distributed amongst family members and friends. 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. These deep fried snacks are a delight to relish during tea time or when you have guests for nashta at home. Children who are hungry always will love to eat them as mid morning or evening snack time or you can carry it while travelling or in lunch box to relish with friends too.
** They really do taste delicious and children, aged, as well as youngsters are all 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. The inner filling can be prepared in different combinations too. I have made it slightly healthier by adding on dry fruits which is not so in normal ones.
** For the above preparation of Sukrundo I have added “Masala Milk Powder” along with cashew nut pieces and resins, this is optional and you can forgo the same if not desired. I too not like puran as it is in sukrundos and love to get a crunchy pieces of dry fruits when biting on them, so this is my own variation of addition of the same unlike the traditional method. I always have a stock of masala milk powder in my fridge which I often add to dishes to make them healthier specially so with youngsters who are otherwise reluctant to have them blaming them on calories. You can use readily available powder from store too, but I suggest you go through the simple recipe given below and try them out in your own home as it is not only economical but also safe and hygienic too as we never know what is added in store bought powders, Please follow the link given below ….
** 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 links given below. I am sharing a link with common link to both of them below …
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