Sakkare Acchu are sugar candies made with sugar syrup, water and milk . Distribute among friends and family for Makar Sankranti festival along with Sesame - Jaggery and Peanut trail mix.
Sakkare Acchu are Sugar Figurines , gets it's shape from the special wooden moulds. You can make these melt in mouth candies in different size, shapes and color.
Sakkare Acchu along with Ellu-Bella and Til -Gur ladoo is exchanged with family and friends during sankranti festival. It's a religious custom followed during makar sankranti festival in few states across India.
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About this recipe
Sakkare Acchu - are sugar candies prepared with sugar syrup and milk . It is distributed among friends and family during Makar Sankranti festival along with Sesame - Jaggery-Peanut trail mix in Karnataka.
To make these sugar candies , sugar syrup is filtered couple of times and poured into sakkare acchu moulds and allowed to set for few minutes. Once de-moulded beautifully shaped sakkare acchu comes out of wooden moulds !
In kannada Sakkare means Sugar and Acchu means moulds , direct translation means moulded sugar candies. Make these sugar candies for Makar Sankranti Festival and serve to family and friends along with Sankranti Trail Mix.
To keep all the traditional recipes live , I made this traditional sakkare acchu recipe and sharing the same.
Generally , store bought sakkare acchu will be hard and you may get in different colors too . As I don't prefer any artificial colors , I'm here with traditional recipe of sakkare acchu which looks as white as snow!
You can easily scale up this recipe.
Ingredients
All you need is just 3 ingredients to make these candies , sugar, milk , curds and little water , optional add on's includes any edible color of your choice and lime juice.
Sugar - The main ingredient is sugar , if you want white sugar candies then use refined sugar .
Milk - Milk helps in removing the dirt / scum from sugar .
Curds - Along with improving the texture of sakkare achchu , this helps in getting a snow white sugar candies
Water - you just need very little water just to immerse sugar.
For actual measurements , refer recipe card.
Top Tips
Consistency of the sugar syrup is the only key here . When syrup looks like a cloud, it changes from transparent to translucent in appearance with viscosity of castor oil , it's the point where you can be sure to pour sugar syrup into moulds.
Also one more method to check the consistency is , just put few drops of sugar syrup on a plate and scratch it using a spoon , if it solidifies quickly then syrup is ready to pour into the moulds.
FAQ's
Is this recipe scalable ?
Yes, it is . I have used only 250 grams of sugar to make this , you can increasse the measurements.
When to use edible color?
You can add few drops of edible color to the sugar solution just before pouring into the moulds. Be sure to stir well once you add color.
Why is it necessary to do filtration?
Incase sugar has more dirt then to remove dirt scum , you need to do filtration of sugar syrup.
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How to make Sakkare Acchu
Preparations:
Take 1 cup of sugar in a thick bottom vessel / pan and soak in water ( about ⅓ cup ) just enough to immerse sugar . Keep it aside for 4 hours or more .
Though you can just soak for 2 hours or more too but more time you soak , whole process becomes lot more easier. Hence I recommend to soak for at least 4 hours and forget about it.
Soak wooden moulds in water for 30 minutes or more. Wipe it clean with a dry cloth , close the moulds and secure using a rubber band .
Keep this ready before you begin the process of making sakkare achu as you need it in the final step of the recipe.
Keep a bowl and a strainer lined with muslin cloth ready to make the process easier.
To make Sakkare Acchu
Place the soaked sugar vessel / pan /pot directly on stove and heat on medium low heat .
Once sugar dissolves, and starts to froth , add 2 tablespoon of milk and stir well.
When it froths and see scum on top of sugar solution , remove the vessel from stove and filter sugar syrup over a muslin cloth.
Now pour back the filtered sugar syrup into the same same pan and bring to boil on a medium low heat. When sugar syrup starts to bubble add another 2 tablespoon of milk and 1 tablespoon of curds .
Stir well , milk along with curds curdles and you can see frothy layer on top. Remove the vessel , off the stove and repeat the process ; filter the sugar solution .
Now into take a clean thick bottom pan( preferably with a long handle) , pour the filtered sugar solution.
Keep the heat on low temperature and continuously stir the sugar solution.
Sugar solution starts to froth , keep stirring until froth clears out and you should be able to see the clear solution.
If the froth is too much and doesn't clear even after stirring, take off the pan from the stove and stir well until you see the clear solution.
Now place back the pan on stove ( low heat) and continue to stir . Now you'll see cloud of froth and sugar solution turns from transparent to translucent.
It will reach a viscosity of castor oil , slightly thick. This is the perfect consistency you need.
Place the prepared moulds vertically on a plate and pour the frothy sugar syrup into the moulds as shown in picture. You can clean the excess spilled sugar syrup using knife/spoon.
After 5 minutes you can remove the moulds and you'll get these snow white sugar figurines ready.
This post has been updated from the archives, was first published in January 2014.
Recipe Card
Sakkare Acchu | Sugar Figurines
Ingredients
- 1 Cup Sugar
- ⅓ cup Water , just to immerse sugar
- 4 tablespoon Milk
- 1 tablespoon Curds
Instructions
Preparations
- Take 1 cup of sugar in a thick bottom vessel / pan and soak in water ( about ⅓ cup ) just enough to immerse sugar . Keep it aside for 4 hours or more .
- Soak wooden moulds in water for 30 minutes or more. Wipe it clean with a dry cloth , close the moulds and secure using a rubber band .
- Keep a bowl and a strainer lined with muslin cloth ready to make the process of filtration easier.
To make sakkare acchu
- Place the soaked sugar vessel / pan /pot directly on stove and heat on medium low heat .
- Once sugar dissolves, and starts to froth , add 2 tablespoon of milk and stir well.
- When it froths and see scum on top of sugar solution , remove the vessel from stove and filter sugar syrup over a muslin cloth.
- Now pour back the filtered sugar syrup into the same same pan and bring to boil on a medium low heat. When sugar syrup starts to bubble add another 2 tablespoon of milk and 1 tablespoon of curds .
- Stir well , milk along with curds curdles and you can see frothy layer on top. Remove the vessel , off the stove and repeat the process ; filter the sugar solution .
- Now into take a clean thick bottom pan( preferably with a long handle) , pour the filtered sugar solution.
- Keep the heat on low temperature and continuously stir the sugar solution.
- Sugar solution starts to froth , keep stirring until froth clears out and you should be able to see the clear solution.
- If the froth is too much and doesn't clear even after stirring, take off the pan from the stove and stir well until you see the clear solution.
- Now place back the pan on stove ( low heat) and continue to stir . Now you'll see cloud of froth and sugar solution turns from transparent to translucent.
- It will reach a viscosity of castor oil , slightly thick. This is the perfect consistency you need.
- Now pour the sugar solution into the prepared moulds ( acchu ) and clear out excess spillage of sugar solution with knife.
- Within few seconds of pouring sugar syrup ,it turns white in color.
- Wait for 5 minutes or more , remove the secured rubber bands and de-mould the sakkare acchu (sugar candies )
Video
Notes
- You can add any edible colour to the sugar syrup.
- Filtering of sugar can be done for for 2- 3 times depending on the dirt of sugar. This helps in getting white sakkare acchu.
- Adding curds and lemon juice helps you to get smooth figurines.
- Be careful enough to check the consistency of sugar syrup, it should be thick but still you should be able to pour it into moulds, viscosity should be like of castor oil ( thick oil) .
- To check the consistency ,you can just put a drop of sugar syrup on a plate and scratch it using a spoon if it solidifies quickly then syrup is ready to pour into the moulds.
- If sugar syrup is more or still remaining keep it on a low flame sprinkle some water and again pour it into the moulds for next batch.
- If you increase the milk by another 1 tablespoon you'll get melt in mouth sugar figurines. But it gets melted very easily if there is a hot weather.
Alief Kusumaningtyas
will not change the result of food if sugar is replaced by corn sugar so that diabetics can also consume it?
Muktha
Corn Sugar / Corn Syrup are very high in Fructose and is never recommended for Diabetic Patients. These Sugar Figurines / Sugar candies are made by using refined white sugar ,which is still not good for diabetics . Can use Organic Jaggery(unprocessed cane brown sugar) which is the best alternative.
Anonymous
very nice
Muktha
Thank You
Muktha
Thank You 🙂
pranita
Beautiful recipe, can you accept guest post from me?
Muktha
Thanks Pranita , I have sent you a mail regarding guest post. Please check your mailbox .
APRILIA
how can i get the ingredients?
Muktha
Sugar and Milk , you'll get in every part of the world ) 🙂 🙂