Minappa Sunnundalu (Urad Dal Laddo) is a traditional Andhra sweet dish that is simple to prepare. Can be stored in an air tight container for at least 2 weeks.
1 cup black gram lentil (without husk)
1 tbsp raw rice
1 cup granulated sugar
1/2 cup ghee/clarified butter
Dry roast raw rice in a vessel till red on low to medium flame and remove. Now dry roast black gram on a low to medium flame till deep red and till you get a nice aroma, which could take at least 18-20 minutes. You should keep stirring the dal while dry roasting, lest it burns. Remove and allow it to cool. Blend both the raw rice and black gram to a fine powder. Keep aside.
Here’s a picture of the black gram dal both before and after dry roasting it.
Blend the sugar to a fine powder. Keep aside. Heat ghee till it melts. Do not over heat. Keep aside.
Now mix together black gram powder and powdered sugar in a wide plate. Slowly add hot ghee and keep mixing with hand, till the mix holds together.
Shape into round balls of the size of a big lime.The ghee should be just enough to hold the powders together and not drip while making balls.
Stored the sunnundalu in an air tight container. Stay fresh for at least 2 weeks.
A combination of jaggery and sugar can be used. Take 3/4 cup jaggery and 1/4 cup powdered sugar.
Mixture of black gram powder and sugar can be stored in an air tight container for 1-2 months. When ever required mix melted hot ghee and make balls.