Monday, 29 October 2012

Sakkarpoori (mouth-watering crispy dessert with poori's in a sugar coating)

  Hi guys, this is my 50th post, decided to make it special, and hence this dessert.

Ingredients required

  • Two cups of maida (which along with salt and water is knead into a fine dough)
  • 3 tsp rice flour
  • 2-3 tsp vanaspathi/oil
  • Half a cup sugar
  • 6-7 cardamon pods
  • Oil, to deep fry


 Powder sugar along with cardamon. Knead a fine dough of maida (with 1/4 tsp of salt and water)  and cover it with wet muslin cloth, let it rest for one hour.  Make satta (for coating poori) by mixing vanaspathi and rice flour so that it forms paste like consistency. 
The above pic is satta. Now divide the dough into medium-sized balls.

Take one ball and roll into a large chapathi, repeat the same with four chapathis.  Now after having four chapathi, just take one first and  apply satta/paste on the chapathi uniformly (Note that paste applied must be thin, otherwise sakkarpoori will turn soggy)

After applying satta,  paste another chapathi onto the satta-applied chapathi.

Now apply satta on this, and paste another chapathi.  Repeat the step until four chapathis are glued to each other through satta.

 Now roll the four-stuffed chpathi from top till end, thus resembling a thick cylinder
 Now cut this cylinder into smaller pieces.
 Take a single piece and place it sidewise(you will be able to see curves of satta on chapathi layers)
 Now roll this tiny dough into small poori and deep-fry it.

After deep-fried, sprinkle sugar-cardamon powder and serve

Tips for beginners

  • After preparing the thick cylinder, you can rest it  maximum  for 20 minutes under wet muslin cloth, if you take more time, pooris will turn red coloured.
  • Take care on applying satta, apply thin layered satta.
  • Sprinkle sugar powder into poori when it is hot, so that sugar powder gets coated on it well.
  • Store it in air-tight container and you can enjoy it for atleast a month.
  • And the most important is that you will need minimum of two members to do this recipe, dont try alone in first attempt

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