Ingredients
|
Quantity |
Measure |
Ingredients |
Description |
|
1 |
Teaspoon |
Cardamom Powder |
|
|
1 |
Nos |
Coconut |
|
|
0.5 |
Liter |
Cooking Oil |
|
|
1 |
Kilogram |
Dhal, Moong |
|
|
400 |
Grammes |
Jaggery |
|
|
1 |
Kilogram |
Rice, Raw |
Or Maida |
|
3 |
Teacup |
Water |
|
Method
Sukurunde means sweet buns. Follow these steps to prepare them.
First boil the Moong dhal, in 2 to 3 cups of water, (the water should be slightly higher than the surface of the dhal), and when boiled it should be sufficiently dry, and cooked. Scrape the coconut, and add it to the cooked dhal, together with the cardamom powder. Add jaggery and mix well by mashing the mixture thin it becomes one homogenous whole. Then take a handful of mixture and form flat cakes about 2 inch in diameter, and quarter cm thick.
Prepare the batter from the soaked raw rice or maida, which should be of a consistency in which the batter will stick to the cake when dipped. Dip the cakes, and fry them in hot cooking oil, in a deep frying pan. Remove when fried, and the cakes have turned brown.
Remove them with a perforated ladle, on to a wicker basket lines with paper towels.
Bookmark with:
Deli.cio.us
Digg
reddit
Facebook
StumbleUpon
Newsvine
