Sukrunde

Ingredients

1 cup green gram (moong)

1 cup grated coconut

1 cup organic jaggery

rice powder

salt

oil for frying

Method

Soak whole green moong overnight. Put it in a sieve in the morning and let it sprout a little. Boil the green gram, adding salt, and make sure it is not overcooked. Strain all the water. Now in a pan, add ghee and when it is warm add grated coconut and jaggery and keep stirring till the jaggery melts and thickens. Add the boiled moong  which should be gently smashed. Add cardamon powder and blend all. Let it cool. Make small balls of this mixture. Next, make a thick liquidy batter using rice powder. Heat a pan with oil or ghee.

Dip the balls in the batter and deep-fry till the outer coating gets fried.