Sukkinunde Recipe | Suguntlu | Boorelu

Sukkinunde or Suguntlu as it's normally called is yet again a traditional sweet recipe of South India. Sukkinunde has a batter outside and sweet hoorna / purna inside and are usually deep fried in oil. Outside batter is made with Maida and hoorna / purna is made with Toor/ Tur dal, Jaggery, Coconut and elaichi/cardamom.

Outside batter can be made with Urad dal paste or Rice flour. We usually make with Maida batter. Ingredients used for Sukkinunde / Suguntlu / Boorelu (in Telugu) are same as Obbattu, but the taste is not the same. You must try this simple and traditional sweet once. Kids love this and this is so soft to eat as well.

I love to eat this in a different way, Soak few Sukkinunde in milk and add little ghee, which gives altogether another taste. I enjoy it this way.

When ever we make Sukkinunde/ Suguntlu or Obbattu , we also make Obbattu Rasam/ Saaru which is a tasty slightly sweet rasam, I will share that in my next post. Prepare both together and enjoy - super tasty Obbattu rasam and Suguntlu along with potato stir fry, Yummy feast.

Ellu / Til Sukkinunde is made during Shradda, for which black ellu is roasted and powdered with Jaggery to fill in as hoorna.

Sukkinunde Recipe | Suguntlu | Boorelu

Cuisine: Indian / South Indian

Cook time: 25 minutes

Prep time: 30 minutes

Ingredients

For Horrna / Purna

Toor Dal / split pigeon pea / Thogari bele - 1/4 Kg
Coconut grated - 1/2 cup
Jaggery - 1/4 Kg
Cardamom / Elaichi - 5 to 6

For Batter

Maida - 1 cup

Oil for Deep fry

Instructions

Hoorna / Purna

Wash and soak toor dal for about 10 - 15 minutes
In a heavy bottom pan boil water to cook Tur dal
Once water gets to boil, add in washed and soaked dal, turmeric a pinch, and few drops of oil
Boil until dal is cooked to about 90%
Remove the water from dal cooked - retain the dal water to prepare Obbattu rasam
Now heat the cooked dal again, add jaggery and mix well and let this on heat until jaggery melts
Add grated coconut and cardamom / elaichi
Switch off the heat and let this cool down
Then add all the ingredients to the mixer jar and grind to soft mixture - without adding any water
Make small balls out of the hoorna and keep aside to fry

Batter

Take maida and a pinch of salt in a bowl and add water and mix to smooth paste. To bajji batter consistency

Frying

Heat oil for deep fry
Dip each hoorna ball into maida batter and deep fry in oil

Tips:

Cook dal only till 90% , this way hoorna will not be watery
Cook dal only in open vessel
Mix maida to bajji consistency or little more thicker so that hoorna balls donot get mixed with the batter while dipping.

Note:

Pinch of Cooking soda can be added to the batter (optional) if you need the batter to be crispy.
Adjust the maida mixture consistency so that hoorna doesn't melt in the batter while dipping them. If that melts, then add some more maida to make the batter thicker.

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Also try hesarubele kosambari / Moong dal salad recipe easy and healthy recipe for summer