We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash and soak the chana dal for 2 hours.
Pressure cook the dal with water and turmeric powder for 3 whistles until tender.
Strain the cooked dal and reserve the dal stock for other uses.
Add the cooked dal, jaggery, and grated coconut to a pan.
Cook on medium heat, mixing and mashing until the jaggery melts and the mixture becomes completely dry.
Allow the mixture to cool completely, then shape into medium-sized balls.
Mix refined flour, rice flour, salt, and water to make a thick yet pourable batter.
Dip each dal-jaggery ball into the batter, coating it evenly.
Deep fry in hot oil until golden and crisp.
Drain on a kitchen paper and serve Sukraundo warm or at room temperature.
Want to keep this recipe for later? We can email it to you!
Chana dal needs to soak well for proper cooking.
Don't forget to add turmeric while cooking chana dal , it gives a nice taste to the sweet and warm colour to
Make sure the filling is completely dry before shaping the balls, otherwise they may break while frying.
Make sure that oil is well heated before dipping the balls.
Can I use any other type of flour for the coating?
Traditionally, refined flour and rice flour are used, but you can experiment with other flours for different textures.
How can I store leftover Sukraundo?
Store in an airtight container at room temperature for up to 2 days.
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator.
Is there a substitute for jaggery?
You can use brown sugar as a substitute, but it will alter the flavor slightly.
What is the purpose of turmeric powder in this recipe?
Turmeric powder adds a subtle flavor and a warm color to the dal.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...
