Sakkare Acchu Recipe (Karnataka Sugar Moulds for Sankranti)

Quick answer: Sakkare acchu are small white sugar figures, such as animals, temple cars and flowers, set in carved wooden or silicone moulds. In Karnataka they are given at Makara Sankranti with ellu bella and a piece of sugarcane. You need only sugar, water and a little milk or lime juice to clear the syrup, plus patience.

Kitchen note: This recipe is not yet kitchen-tested by a HinduTone cook. The quantities and timings follow common home methods; judge doneness by look and texture, and adjust for your stove and ingredients.

What is sakkare acchu?

Sakkare means sugar and acchu means mould or impression in Kannada, so the name simply means "sugar mould". The pieces are moulded figures of plain sugar. Most are white; some families and shops add a touch of food colour.

At Sankranti, families in Karnataka hand out plates or packets to friends, relatives and neighbours. Star of Mysore, reporting on the Mysuru markets in January 2020, describes sugarcane and sakkare acchu being given along with ellu bella at Sankranti. A South First feature from January 2024 lists sakkare acchu, which it calls sugar candy moulds, on the ellu birodhu platter, the plate of sesame and jaggery that is shared on the day. A Deccan Herald report from January 2023 found home cooks in Bengaluru selling ellu bella and sakkare acchu together before the festival.

For the full festival in Karnataka, see our Makara Sankranti in Karnataka guide. For the sesame mix that goes on the same plate, see our ellu bella recipe.

Moulds: wooden or silicone

Traditional moulds are carved wooden blocks in two or more parts that fit together, with a small opening at the top for pouring. You hold the parts together with string or strong rubber bands. Many families keep the same set for years.

• Wooden moulds must be soaked in clean water for several hours, ideally overnight, so the sugar does not stick. They should be damp, not dripping, when you pour.
• Silicone candy moulds need no soaking and release easily. The figures come out flat-backed rather than fully rounded.
• Small steel or plastic chocolate moulds also work if they are smooth and food-safe.

Wash wooden moulds in plain water only (no soap, which soaks into the wood), dry them fully in the shade and store them in a dry place.

Ingredients

You also need a heavy saucepan, a long-handled ladle, a fine strainer lined with thin muslin or a clean cotton cloth, and a bowl of cold water for testing.

How to make sakkare acchu

Part 1: make a clear syrup

1. Dissolve the sugar. Put the sugar and water in a heavy pan. Stir on low heat until every crystal has dissolved.
2. Clear it. Raise the heat and bring the syrup to a boil. Add the lime juice, then the milk. A grey or cream froth will gather on top over the next 3 to 4 minutes. This froth holds the dust and impurities from the sugar.
3. Strain. Pour the syrup through the cloth-lined strainer into a clean bowl. If it still looks cloudy or grey, boil and strain once more. Clear syrup gives white figures.

Part 2: cook, stir and pour

Work in two or three batches. The syrup sets fast, and a small batch is easier to pour before it hardens.

1. Get the moulds ready. Take the wooden moulds out of the water, wipe off excess water, assemble the parts and tie them firmly. Stand them upright on a tray, opening up. If using silicone, set the moulds on a flat tray.
2. Cook the syrup. Put one batch of strained syrup in a small heavy pan and boil it on medium heat, stirring now and then. In about 8 to 12 minutes it will thicken and the bubbles will become larger and slower.
3. Do the water test. Drop a little syrup into a bowl of cold water. When it gathers into a soft ball that you can pick up and press between your fingers, and it holds its shape, take the pan off the heat. If it dissolves or spreads into threads, cook a little longer and test again.
4. Stir until it turns cloudy. Off the heat, stir the syrup steadily with the ladle. Within a minute or two it will turn from clear to milky white and start to thicken. This is the sugar beginning to crystallise, which gives sakkare acchu its soft, melt-in-the-mouth texture.
5. Pour at once. As soon as it turns cloudy and still flows, pour it into the moulds in one steady stream to the top. If it gets too thick in the pan, warm it for a few seconds on low heat while stirring.
6. Let it set. Leave the moulds for 10 to 15 minutes until the sugar is firm.
7. Unmould gently. Untie the wooden moulds and lift the parts away; for silicone, press the figures out from below. Trim any rough edges with a small knife.
8. Dry. Let the figures dry on a plate or tray for a few hours before packing.

Using a thermometer (optional)

The water test above is the usual home guide. If you prefer a sugar thermometer, use it only as a cross-check. The Colorado State University Extension candy chart gives the soft-ball stage as 234 to 240 °F (112 to 116 °C) at sea level, and advises lowering the target by 2 °F for every 1,000 feet above sea level. The chart does not mention sakkare acchu; many home cooks find the cloudy, pourable stage close to soft ball, so always confirm with the water test.

Pressure cooker, Instant Pot or rice cooker?

None of these can be used. Sakkare acchu needs an open pan so you can watch, test and stir the syrup.

Colours and shapes

Plain white is the classic look. If you want colour, add a drop of food colour to one batch just before stirring. Colour lighter than you think: it darkens as the figure dries. Common figures include elephants, peacocks, birds, temple cars, flowers and small dolls, but the shape depends entirely on the moulds you have.

Sakkare acchu for naivedyam

Many families place sakkare acchu with ellu bella and sugarcane before the household shrine on Sankranti morning, and share them afterwards. Customs differ by family and region; follow your family practice or ask your priest. Our Makar Sankranti puja at home guide explains the morning offering.

Substitutions abroad

Use plain white sugar. Brown, raw or coconut sugar gives a darker, softer figure that may not set cleanly.

Vegan option

Leave out the milk and clear the syrup with lime juice alone, skimming the froth with a spoon before straining. The figures may come out slightly less white.

Safety with hot sugar

Sugar syrup at this stage is much hotter than boiling water and sticks to skin.

• Keep children away from the stove and the pouring. They can help unmould once the figures have set.
• Use a long-handled ladle and a pan with a handle that stays cool.
• Keep a bowl of cold water nearby; if syrup touches your skin, cool the area under running water and seek medical help for anything more than a small burn.
• Do not taste syrup from the spoon.

Common mistakes

• Grey or yellow figures: the syrup was not cleared and strained well. Strain again.
• Figures that will not set or stay sticky: the syrup was undercooked. Cook until the soft-ball water test holds.
• Syrup hardening in the pan: it was overcooked or you stirred too long before pouring. Warm briefly with a spoon of water and stir, then pour faster.
• Grainy, hard figures: cooked well past the soft-ball stage.
• Sugar stuck in wooden moulds: the moulds were dry. Soak them longer.
• Broken figures: unmoulded too soon. Wait until they feel firm.

Storage

Store in an airtight box in a cool, dry place, away from the fridge (moisture makes them sticky). Kept dry, they last for several weeks. In humid weather they soften sooner.

Allergens

If you clear the syrup with milk, the figures contain a trace of dairy, a major allergen in the USA and on the UK's list of 14 allergens. Made with lime juice only, they contain only sugar and water. Packs shared with ellu bella sit next to sesame and peanuts, so label them if a friend has allergies.

Frequently asked questions

What does sakkare acchu mean?

Sakkare is sugar and acchu is mould in Kannada. The name means "sugar mould", the moulded sugar figures given at Sankranti in Karnataka.

Why is milk added to the syrup?

A little milk in the boiling syrup brings impurities to the surface as froth, which you strain away. The cleared syrup sets into whiter figures.

Can I make sakkare acchu without wooden moulds?

Yes. Silicone candy or chocolate moulds work well and need no soaking. The figures are flat on one side instead of fully rounded.

How far ahead can I make them?

A week or two ahead is fine if your kitchen is dry. Store them airtight and pack them with ellu bella on the morning of the festival or the night before.

What is given with sakkare acchu at Sankranti?

Usually ellu bella and a piece of sugarcane. Each family has its own set.

When is Makara Sankranti in 2027?

In India, 15 January 2027 per the panchang; some government lists mark 14 January. Dates abroad can differ; see our Makar Sankranti 2027 guide and confirm with your local panchang or temple priest.

Sources

• Star of Mysore, "Sugarcane stalks invade Mysuru footpaths", 13 January 2020: https://starofmysore.com/?p=213993 (accessed 12 November 2026)
• South First, "Experience the essence of Sankranti with traditional oota" (Fathima Ashraf), 16 January 2024: https://thesouthfirst.com/featured/breaking-down-the-sankranti-oota-with-bengalurus-chef-dinesh-poojary/ (accessed 12 November 2026)
• Deccan Herald, "Sankranti goodies selling briskly", 12 January 2023: https://www.deccanherald.com/india/karnataka/bengaluru/sankranti-goodies-selling-briskly-1180505.html (accessed 12 November 2026)
• Colorado State University Extension, "Candy Making at High Elevation" (candy stage chart): https://extension.colostate.edu/resource/candy-making-at-high-elevation/ (accessed 12 November 2026)
• US Food and Drug Administration, "Food Allergies": https://www.fda.gov/food/nutrition-food-labeling-and-critical-foods/food-allergies (accessed 12 November 2026)
• Food Standards Agency (UK), "Food allergy and intolerance advice for consumers": https://www.gov.uk/government/publications/food-allergy-and-intolerance-advice-for-consumers (accessed 12 November 2026)

Last reviewed: 12 November 2026.

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