SUKKINUNDE-BOORELU-SUGIYAN

Sukkinunde is a traditional sweet dish of Karnataka.  It is usually prepared on Shraaddha (death ceremony).  Now time has changed and it is prepared on any usual day to just eat like that as any other sweet.  It is crispy and very tasty.   It is named in different names at different places.  In Andhra Pradesh it is called Boorelu or Poornalu, Sukkinunde in Karnataka, Sughiyan in Kerala but the inside stuffing may differ from place to place.  The different stuffing will be of toor dal, chana dal, coconut with jaggery.

It is a sweet dumpling stuffed with an outer covering of rice & urad dal batter.  It is rarely prepared and most of them are not aware, how to prepare.  It is very tasty sweet dish.

Though it looks tedious to prepare Sukkinunde but worth preparing as taste is awesome.

Let us learn the procedure of preparing Sukkinunde.

Ingredients :
Hoorana/stuffing:
Grated coconut                                     1 big cup
Jaggery (powdered)                            1 cup
Elaichi/cardamom powder              ¾ tsp
Chiroti Rava                                            1 tsp
Batter :
Rice                                                             1/2 cup
Urad dal                                                    2 tsp
Cooking soda                                          1 pinch
Salt                                                              ½ pinch

Oil for frying

Method :

Wash and soak rice & urad dal for about 2 hrs.

Sukkinunde

Dry roast chiroti rava and keep aside separately.

Sukkinunde

Take a frying pan put grated coconut and powdered jaggery.

Sukkinunde

Mix well and close the lid, keep aside for 5 mins.

Sukkinunde

After 5 mins keep the frying pan on medium-high flame.

Sukkinunde

Coconut-jaggery mixture becomes little watery on heating.

Fry Hoorana often to avoid burning at the bottom.

Sukkinunde

As water content in the Hoorana dries up, lower the flame and keep frying.

You can see Hoorana becoming little sticky.

Check Hoorana with wet hands by making a ball, if it is done, you can make balls easily.

Sukkinunde

Now switch off the flame, add elaichi powder and roasted chiroti rava and mix well.

Sukkinunde

Allow Hoorana to cool.

Sukkinunde

After a while make balls and keep aside.  Cover Hoorana balls and keep.

Sukkinunde

In a mixie jar/grinder put soaked rice and urad dal and grind to a smooth paste by adding little water.  Do not add more water.

Sukkinunde

Transfer the paste/batter to a bowl and keep for 2hrs.  You can use the batter instant also.

Sukkinunde

Add salt and cooking soda and mix well.  If batter is very thick add little water as necessary.  Batter should be thick like idli batter.

Keep oil for frying in medium-high flame.

Sukkinunde

Check whether oil is hot or not by dropping batter drop into it.  If the drop comes up instantly oil is ready for frying.

Sukkinunde

Now take a hoorana ball, dip in the batter so that it coats evenly and release in the oil one by one.  You can fry 4-5 Sukkinunde at a time.

Sukkinunde

Sukkinunde

Turn Sukkinunde till golden brown.

Sukkinunde

When you see the bubbles reducing remove them from the oil and place on a kitchen towel to absorb extra oil.

Sukkinunde

Sukkinunde

Repeat the same procedure for the remaining hoorana and batter.

Now Sukkinunde is ready to eat.

Sukkinunde

You can store and consume for about a week.

Tips :

Keep in mind not to add more water to the batter, if it is watery add little rice flour and mix well.  Soda is added to get more crispy Sukkinunde, if you do not want you can avoid.

Shyla Nagesh

http://brahmin.kitchen

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