Sukrundo

Recipe Type: Indian                                 Yield: 16 no.
Preparation Time: 15 mins                      Cooking Time: 35 mins

Ingredients:
1 cup split chickpeas (chanadal) (soak it in warm water for 15 mins)
1/2 tsp  cardamom powder
1 1/4 cup  jaggery powder
1 tbsp clarified butter (ghee)
2 3/4 cups of water
1/2 tsp turmeric powder
1/2 tsp salt
1/2 cup chickpea flour (besan)
3/4 cup of all purpose flour (maida)
1 cup of oil or clarified butter

Method:

1. In a bowl add chickpea flour, all purpose flour, salt, turmeric powder and 3/4 cup of water. Mix well. Make a thick batter.

2. Heat a sauce pan. Add soaked split chickpeas and water. Cook for 20 mins (or use pressure cooker).

3. Sieve all water content. Keep aside.

4. Heat a nonstick pan. Add 2 tsp of clarified butter and cooked split chickpeas. Fry till it dries off all water. Mash it.

5. Add jaggery powder. Mix well. As it dries add cardamom powder. Allow to cool.

6. Prepare small balls from this mixture.

7. Dip these small balls in batter and deep fry them in oil or clarified butter.