Ellu Bella and Sakkare acchu

Once new year begins, our first festival sankranti begins. So this year I wanted to try ellu bella(mixture of sesame and jaggery) and sakkare acchu(sugar dolls). Initially I thought doing sakkare acchu is difficult but its not that difficult but requires proper proportions and patience. Since I do not have mould to do sakkare acchu I had to relay on cookie maker/cups to try. The same can be done with wooden mould. 

Ellu Bella

Ingredients:

1. Peanuts - 1 cup

2. Dry coconut/Kopra - 1/2 (1 cup grated/cut into small cubes)

3. Jaggery - 1 or 1 1/2

4. White sesame seeds - 3/4 cup

5. Kadle pappu/Split dal - 2 cups

6. Dish cloth

Method:

1. Heat a pan/kadai on high heat for few minutes. When its hot but not smoky add half cup peanuts and keep stirring untill they crackle. Then transfer it to a plate and allow it to cool. Repeat with another half cup of peanuts. Do not do altogether.

2. Now add sesame seeds and repeat till they swell up but not browned. Transfer to a plate and allow it to cool

3. When peanuts are completely cooled, pour them on flat surface or plate and place cloth on peanuts and rub until the skin is loosen. Blow away the husk and clean the peanuts and transfer the cleaned peanuts in to a bowl (this is bit tedious job)

4. Cut whole copra into halves and grate the half the copra and pour into the same bowl OR

grate the upper brown part and slice the copra and cut them into pieces the size of peanut (I used the grated dry coconut/copra)

5. Cut the jaggery into small pieces to the size of the copra/peanut and add to the same bowl

6. Add the kadle pappu/split dal to the bowl and mix well

Sakkare Acchu

Ingredients:

1. Sugar - 1 cup

2. Water - 1/2 cup

3. Milk - 1/4 cup

4. Curd - 1/4 cup

5. Soft cotton cloth

6. Moulds (i used cups/cookie maker)

7. Lemon juice (optional)

Preparation:

1. Dissolve sugar in water, add as little water as possible only to dissolve the sugar and keep for an hour or two

2. If using wooden moulds, wash and soak the wooden moulds overnight and dry completely before using and assemble them securely and tightly using rubber bands

3. Spread the cloth on another pan/bowl to ready it for straining the sugar solution

4. Use thick bottomed pan/kadai 

Method:

1. Heat sugar solution and bring it to boil over medium heat. Once it starts boiling add the milk and curd and allow it to boil for a minute

2. Now strain the sugar solution. Do not throw the residue it tastes good and edible to eat

3. Now transfer the filtered solution and heat to bring it to a gentle bubble over low heat.

4. Take the kadai out and stir well with the ladle for 5-6 times

5. Return to stove and repeat the process. Do not increase the heat, this should be done on low heat

6. Repeat the process of heating and stirring for about atleast 8 to 9 times or until it begins to thicken and appear creamy

7. You can also check by dripping a sugar drop on water. It should not dissolve and stays in same place

8. This is the proper time and optionally now add few drops of lemon juice

9. Beating it again, pour the liquid to moulds/cookie maker

10. If the liquid thickens while filling, heat again and beat it with few drops of water and begin filling again

11. To remove the acchu, use sharp knife to trim the extras. Do not waste the extras or spilled pieces or broken pieces

That is it! Enjoy melt-in-your-mouth sakkare acchu! :)