Saturday, December 22, 2007



2 Ripe, firm Coconuts
250 gms Jaggery
60 gms Urad Dal
60 gms Rice Powder
2 pinches Cardamom Powder
1/2 tsp Salt
Oil to deep fry

  • Soak urad dal in water and set aside.
  • Grate coconut finely.
  • Place jaggery in a heavy bottomed vessel, add water till it is just covered and heat on a low flame till the raw smell goes.
  • Test by pouring a few drops in a small bowl of water--if it forms a firm ball, the jaggery is cooked.
  • Add the grated coconut and stir well.
  • Remove from fire when when the mixture begins to turn greasy.
  • Cool and shape into small balls.
  • Drain water from the soaked dal and grind to a fine paste.
  • Add the salt and rice powder and mix well.
  • Heat oil in a deep vessel.
  • Dip the coconut balls in this paste, make sure that all sides are coated evenly and deep-fry six-eight at a time till golden-red.
  • Adjust the consistency of the batter so that the coating s neither too thick not too thin.
  • Add more rice powder if you want crisper Sukiyans.

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