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Sunnundalu recipe with sugar or jaggery (minapa sunnundalu)
Sunnundalu are festive delights made in Andhra pradesh. They are made of urad dal , sugar and ghee. These ladoos are high in protein and fats.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Prep Time
20
minutes
Cook Time
10
minutes
Total Time
30
minutes
Servings
10
Author
Swasthi
Ingredients (1 cup = 240ml )
1
cup
urad dal
/ minapappu
½ to ¾
cup
sugar
or jaggery
4 to 6
green cardamoms
¼ to ½
cup
ghee
How to make the recipe
Wash urad dal in lot of water twice and drain it off in a colander.
Dry it on a clean cotton cloth. Spread it evenly and dry, pat it with the cloth to remove excess moisture
Immediately add it to a heavy bottom pan and dry roast till you get a nice aroma. Do not over fry or burn.
Cool it completely
Powder sugar and cardamoms to fine powder if using sugar. Transfer to a plate. If using jaggery grate it and set aside
Powder the dal, you can do it slightly coarse or smooth.
Mix the powdered sugar with powdered dal. if using jaggery add grated jaggery to the dal powder and blend well.
Heat ghee and pour little by little to the ground flour and roll them to balls.
NUTRITION (estimation only)
Calories:
141
kcal
|
Carbohydrates:
20
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
11
mg
|
Sodium:
1
mg
|
Potassium:
8
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin C:
1
mg
|
Calcium:
15
mg
|
Iron:
1.6
mg