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This is a traditional sweet from Goa / Konkan - somewhat forgotten now-a-days. It's made from Bengal Gram (Chana Daal) and Jaggery and is deep fried. It's very delicios and is very easy to cook.
Thanks for sharing this recipe in step by step manner.
Wash and cook Chana Daal in pressure cooker with 3 cups water, a pinch of Haldi and 2 drops of oil
In a thick bottom pan, mix cooked Chana Daal, jaggery and cook on low flame till mixture starts thickening. Keep stirring regularly.
Add a pinch of salt, fresh scarped coconut and keep cooking
When the mixture is almost dry switch off the gas, add cardamom powder and let the mixture cool. This is Puran (Filling) that we use for Puran Poli (Sweet Indian Bread) with added coconut.
In a bowl, add some water to Maida to make batter like dosa batter (Medium consistency batter). Add a pinch of salt.
Make small balls of Puran.
Heat oil / ghee in a Wok.
Dip each Puran ball in Maida batter and slowly drop it in hot oil ghee. You can use a spoon for this if you find it easy.
Fry on low flame till you get golden yellow colour. Sukrunde are ready.
Serve hot Sukrunde with desi ghee (Clarified butter). Or it tastes delicious by itself too.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
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John Doe
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Ohio
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