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.
Grated coconut 1 big cup
Jaggery (powdered) 1 cup
Elaichi/cardamom powder ¾ tsp
Chiroti Rava 1 tsp
Rice 1/2 cup
Urad dal 2 tsp
Cooking soda 1 pinch
Salt ½ pinch
Oil for frying
Wash and soak rice & urad dal for about 2 hrs.
Dry roast chiroti rava and keep aside separately.
Take a frying pan put grated coconut and powdered jaggery.
Mix well and close the lid, keep aside for 5 mins.
After 5 mins keep the frying pan on medium-high flame.
Coconut-jaggery mixture becomes little watery on heating.
Fry Hoorana often to avoid burning at the bottom.
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.
Now switch off the flame, add elaichi powder and roasted chiroti rava and mix well.
Allow Hoorana to cool.
After a while make balls and keep aside. Cover Hoorana balls and keep.
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.
Transfer the paste/batter to a bowl and keep for 2hrs. You can use the batter instant also.
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.
Check whether oil is hot or not by dropping batter drop into it. If the drop comes up instantly oil is ready for frying.
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.
Turn Sukkinunde till golden brown.
When you see the bubbles reducing remove them from the oil and place on a kitchen towel to absorb extra oil.
Repeat the same procedure for the remaining hoorana and batter.
Now Sukkinunde is ready to eat.
You can store and consume for about a week.
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.