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Sukkinunde Recipe | sukrunde | chikkinunde

Sukkinunde or sukrunde | sikkinunde |chiknunde is a traditional sweet . The days we prepare this sweet depends on the family . In Some families this sweet is prepared during festivals, but in some families it is prepared on the shraddha days(vaidika day) .
There will be variation in the filling but overall this sweet is crisp on the outside and soft sweet filling inside.

This is Vegan , gluten free sweet. F0r more sweets  and snack recipes click here on SWEETS and SNACKS

Ingredients for making sukkinunde:

  • ¼ cup urad dal / split black gram
  • 2 tbsp rice flour
  • 1/2 tsp salt or salt to taste

filling/ hurna:

  • 1.5 cup grated fresh coconut
  • 1/2 cup or little more powdered jaggery
  • 1/4 tsp cardamom powder
  • oil to fry the sukkinunde


  1. Wash and soak the urad dal in 1 cup of water for 2 + hours
  2. Transfer some water from the soaked urad dal to a cup and grind it to a fine consistency, add water if needed
  3. Transfer the batter to a bowl, add a tbsp water to mixer jar and
  4. add that as well.
  5. Add rice flour, and salt mix it well. add enough water to get the required consistency as shown in the video
  6. Keep the jaggery in a pan with 1 tbsp water on medium heat and let it melt completely
  7. Strain the melted jaggery to a thick bottom pan
  8. Once the water evaporates, and you should be able to make a ball like this turn off the heat and let it cool.
  9. It takes around 4 to 5 minutes on medium heat

To make the sukkinunde:

  1. Keep the oil to fry sukkin unde on medium heat
  2. Divide the hurna/filling into 20 to 25 equal parts (depends on what size sukkinunde you want to prepare)
  3. Once the oil is hot enough-( check by dropping a little batter into the oil, it has to come up immediately ) dip the hurna/filling ball in the batter and gently drop it into the oil.
  4. Add one by one, (quantity depends on the amount of oil you use)
  5. After few seconds flip this and fry this until unde turns golden brown on all sides
  6. Then remove it and transfer the fried sukkinunde on to a colander.
  7. if we use less oil to fry the unde will stick together, it is ok you can separate and eat. or keep more oil to get perfect sikkinunde
  8. Repeat the same procedure with the remaining batter and filling

If you are left with the batter:

  1. Add salt to taste, red chilli powder (1/4 to 1/2 tsp) to the remaining batter, mix it well.
  2. Dip vegetables of your choice (example potato, heerekai (ridge gourd) onion, kalekai…. and deep fry the bonda. I am using sliced onion to make bonda.
  3. with the given measurement we can make around 25 sukkinunde.