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
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: 141kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 1mg | Potassium: 8mg | Fiber: 4g | Sugar: 9g | Vitamin C: 1mg | Calcium: 15mg | Iron: 1.6mg