Sukrundo

For the filling
Green gram ( moong)- 1 cup
Jaggery- 1 cup
Grated coconut - 2 tbsp (optional)
Cardamom pd-1 tsp
For the outer batter
1/2 cup maida
1/2 cup gram flour or besan
Pinch of turmeric
Pinch of salt
Water as needed
Wash and soak moong in water for about 2-3 hrs. Drain and then pressure cook till soft but not mushy.In a pan take the jaggery and add a little water.keep it on heat.Once the jaggery dissolves and reaches one string consistency add in the cooked moong and the coconut.Keep stirring till the mixture thickens and leaves the sides of the pan. Add the cardamom pd and remove from heat.Once the mixture cools make small balls and keep aside.
In a bowl mix together all the dry ingredients of the batter .Add water little by little till you get a thick batter slightly thicker than the bajji or bonda batter.Heat oil in a deep kadai.Once hot dip the balls in the batter and deep fry on medium heat till it turns golden. Drain out on paper towels.These sukrundos will keep for 2-3 days.

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