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Sakkare acchu
Moulded sugar figures
ಸಕ್ಕರೆ ಅಚ್ಚು: white sugar figures of elephants, temples and fish, set in soaked wooden moulds (plus overnight soaking)
Every Sankranti plate in Karnataka carries a few of these little sugar figures beside the ellu bella: an elephant, a temple gopuram, a parrot, a coconut. The wooden moulds, two halves tied with string, are soaked in water overnight so the sugar does not stick, and the syrup is clarified with a splash of milk until it is crystal clear. It is cooked to a thick stage, then stirred until it turns cloudy and pours like thin cream, and poured fast before it sets. Children love making them almost as much as eating them; they melt on the tongue like a soft fondant. The milk makes them vegetarian rather than vegan. The common mistake is pouring before the syrup has been beaten enough: it stays clear and sets like brittle glass that sticks in the mould. Chef's tip: work in small batches of about 150 g sugar so the syrup does not set in the pan while you are still pouring.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 20
Ingredients
- 10 ½ oz sugar
- ¾ cup water
- 2 tbsp milkmixed with 2 tbsp water
- ½ tsp lemon juice
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Method
0/7 doneStep 1: Soak 4 carved wooden sakkare acchu moulds in water overnight. Untie them, rinse, shake off the water and tie the halves back together tightly with string or rubber bands. Stand them on a damp tray.
5 minStep 3: Add the rest of the 1 tbsp milk, boil again and skim until the syrup is completely clear. Add ½ tsp lemon juice.
5 minStep 4: Boil without stirring for 8–10 minutes until it passes two-string consistency and a drop in cold water forms a soft ball.
10 minStep 5: Take off the heat and beat the syrup hard with a spoon for 2–3 minutes until it turns opaque and white, like thin cream. Common mistake: pouring while it is still clear.
3 minStep 6: Pour quickly into the moulds right to the top. If the syrup thickens in the pan, add a teaspoon of water and warm it briefly.
5 minStep 7: Leave to set for 15–20 minutes. Untie the moulds and lift the figures out gently. Dry for 1 hour on a plate before storing in a tin.
20 min
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 0 g
- Carbs
- 15 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sakkare acchu take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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Perfect for:Sankranti, Lohri & Pongal