This season has been special as I have learnt to make the sakkare acchu finally, thanks to Aunt L and enjoyed a lot of unripe chickpea, known as soppina kadle kayi in kannada which is very delicious when tender (of course developed taste). I have made sure girls love it as much as I do. The menu on this festive day will be the traditional meal of sihi pongal and I will be making Soppin kadale kayi pulav, which I had tried a few day ago.
These beautiful and delicate Sakkare Acchu, literally meaning sugar moulds are typical of this festival and specially in Mysore during Sankranti festival.
Making the sugar moulds SAKKARE ACCHU is very easy, of course can master this art with a bit of practice.
3 cups of sugar
1/2 cup of milk
1/2 cup yogurt
food colours of your choice and
traditional moulds or candy moulds.
Mean while the moulds should be prepared. the wood moulds need to be soaked in water an hour before they are ready to be used.
Pour the syrup back in the pan and continue to boil until the mixture to a consistency called MUTTU PAKA in Kannada , muttu meaning a pearl. The syrup at this time will be thick and a droplet of it will stay put at one place when dropped and doesn't flow.
Leave it aside for 5 to 10 minutes and remove the moulds gently.Use a needle to move the delicate ends and open up with a knife.