Sakkare Acchu/ ಸಕ್ಕರೆ ಅಚ್ಚು

Sakkare acchu is a traditional dish prepared during Makara Sankranti festival. Makara Sankranthi is never complete without these little cute sweet Acchu or sugar dolls. These are traditionally prepared with wooden moulds. Sakkare achhu is given along with Ellu bella during sankranti festival in Karnataka.

I have always been found of these sugar dolls or Sakkare Acchu since childhood… So, this happened this year that I was behind my mom to teach me how to make them and was asking for the wooden moulds/ Acchu. I went looking for these traditional wooden moulds but could not find them.

Seeing my struggle & excitement about Sakkare Acchu/ ಸಕ್ಕರೆ ಅಚ್ಚು finally my mom said she will talk to Sumitra aunty. And Sumitra aunty heard about my excitement, next day she came home not only to give moulds but also, she instructed and helped me prepare Sakkare Acchu/ ಸಕ್ಕರೆ ಅಚ್ಚು. She thought step by step preparation and poured all the knowledge about it – on how to make them turn white, soft melt in mouth acchu…

And? Hurray!!! I learnt and from then, it is madness…. I have prepared so much so that I can sell them. So here is what I have learnt and prepared - recipe for melt in mouth, naturally white Sakkare Acchu/ ಸಕ್ಕರೆ ಅಚ್ಚು.

Ingredients

Sugar – 1 Cup

Milk – 1/3 Cup

Curd – 1/8 Cup

Water – ½ Cup

Wooden moulds/ acchu

White muslin cloth

Method

Step 1

Soak wooden moulds in water overnight. In a bowl add sugar & water, let it soak for 3-4 hours.

Step 2

Heat the soaked sugar on medium heat. Let the sugar dissolve and bring it to a boil. Strain the syrup using muslin cloth.

Step 3

Place the strained sugar syrup on medium heat add milk, stir well. Bring it to a boil and strain the syrup using muslin cloth.

Step 4

Place the strained sugar syrup on medium heat add curd, stir well. Bring it to a boil and strain the syrup using muslin cloth.

Step 5

Remove the soaked wooden moulds, pat dry excess water in them. Join the pairing moulds and secure them tightly with rubber bands. Keep them ready before sugar syrup is ready to pour.

Step 6

Divide the prepared syrup into half & keep one half of the syrup in a vessel on medium low heat & stir well. After some time, you will see the syrup starts boiling. Stir continuously syrup thickens and you see thick frothing, at this point take it away from heat and beat vigorously till the frothing settles.

Step 7

Observe the sugar syrup if it is transparent syrup, this means the syrup is not ready or its not the right consistency. Put the syrup back on flame and stir continuously and repeat the process 3-4 times (till the syrup turns translucent).

Step 8

Now the syrup is translucent and has castor oil consistency, it is ready. This is the right consistency of syrup for pouring the mixture in acchu / moulds.

Step 9

Pour hot syrup into the moulds (you must be quick here) & also tap the acchu slightly so that the syrup is evenly distributed and there is no space for air bubble.

Step 10

Allow the syrup to set & solidify for 10-15mins in moulds. Remove the rubber bands & gently open the moulds. Take a pin & gently separate from moulds.

Step 11

In this process if there are any broken sakkare Acchu’s then put them in the vessel with the other half sugar syrup and heat on medium heat, it will dissolve. Repeat the above process.

Take them out on a plate & let it dry for 1-2 hours. Store them in an airtight container.

Notes

Soak wooden moulds well before using. If you are using it to make second batch wash with water to remove stickiness from previous batch.

You can prepare Sakkare Acchu without soaking too by directly dissolving sugar & water on flame. But soaking gives the Sakkare Acchu softness which melts in mouth.

Here we add milk & curd to get soft and white Sakkare Acchu. And we strain it so as to remove any impurities in the syrup.

Don’t make them in big batches. Always divide the syrup in 2-4 batches based on the quantity.

Important step is to beat & pour the syrup very quickly as it hardens very quickly.

If the syrup hardens or the Sakkare Acchu’s break while removing don’t worry. Add 1-2 tsp of water & remelt the syrup and use it by pouring back to moulds.

If you want to add food color, you can add it before pouring the syrup to moulds & give a quick mix. I dint use as I personally don’t like the colored ones.