Main ingredients: black gram (skin less) and jaggery and ghee.

Preparation: 25 minutes (approximate).

Sunnundalu with Jaggery

Sunnundalu with Jaggery

INGREDIENTS:

  1. 1 cup skin less black gram/ urad dal/ minappappu.
  2. 1 tsp rice.
  3. ½ cup jiggery/ bellam (grated).
  4. 1 cup fresh ghee.
  5. 1 tsp cardamom pwd.

PREPARATION:

Sunnundalu Preparation

Sunnundalu Preparation

Preparation of Sunnundalu with Jaggery

Preparation of Sunnundalu with Jaggery

Sunnundalu Preparation

Sunnundalu Preparation

Sunnunfdalu Preparation

Sunnunfdalu Preparation

Sunnundalu with Jaggery

Sunnundalu with Jaggery

  1. In a deep bottomed frying pan, dry roast the raw rice for a few seconds on low flame and keep aside.
  2. In the same pan, dry roast the black gram till light red color on over low flame. Keep aside.
  3. Once cool, grind the roasted rice and black gram to a fine powder.
  4.  Add grated jaggery to this mixture and knead well.
  5. Meanwhile heat the ghee and add to the mixture gradually till it holds together.
  6. Make the mixture into round shaped balls (laddus)
  7. Store in an air tight container.

    SUNNUNDALU

    SUNNUNDALU

SABITHA..

 

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