In the node detail page
- Duration: 35 mins
- Serves: 8-10 people
When you bite into a sukrunde, the skin must be lightly crisp and the stuffing should burst with the flavour of coconut and the warm floral scent of the melted jaggery. Use freshly ground rice batter to coat the sukrunde to get the authentic Goan flavour of a crisp outer coating with the filling just lightly melted.
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Sukrunde holds a very special place in the homes of both Goan Christians and Hindus as well, be it a wedding, baby shower or a religious festival, this deep-fried dessert must make an appearance to signify all auspicious beginnings.
- Raw rice (1/2 cup)
- Green gram (peeli moong) (1 cup)
- Jaggery (gud), grated (1 1/2 cup)
- Coconut (nariyal), grated (1 cup)
- Cardamom powder (elaichi) (1/2 tsp)
- Pinch (of salt)
- Oil (for deep frying)
- Soak raw rice in water for 2 hrs, drain and grind to a thick batter with 1/2 cup water.
- Grind coconut coarsely and set aside.
- Cook moong dal with salt in a cup of water for 8–10 mins until tender.
- Add grated jaggery and stir well for 3–4 mins until it melts.
- Now stir in coconut and cardamom powder and cook for 5–6 mins until the mixture is dry.
- When the mixture cools, roll it into small, marbles-sized pedas (balls) and set aside.
- Heat oil in a kadhai, dip the coconut-moong pedas in rice batter to evenly coat the peda and gently place it in the oil.
- Fry the sukrunde until pale golden brown.
- Serve warm with tea.