Minappa Sunnundalu – Black Gram Lentil Sweet

Instructions

1. 1

   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.

2. 2

   Here's a picture of the black gram dal both before and after dry roasting it.

3. 3

   Blend the sugar to a fine powder. Keep aside. Heat ghee till it melts. Do not over heat. Keep aside.

4. 4

   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.

5. 5

   hape 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.

6. 6

   Stored the sunnundalu in an air tight container. Stay fresh for at least 2 weeks.

7. 7

   A combination of jaggery and sugar can be used. Take 3/4 cup jaggery and 1/4 cup powdered sugar.