Minapa Sunnundalu Recipe with Sugar or Jaggery
Minapa Sunnundalu are considered to be healthy for children because of their nutritious ingredients. This recipe is further enriched with cashew and almond.
- 1 cup whole black urad dal roasted
- 1 cup Cashew roasted
- 1 cup Almonds roasted
- 1 cup Sugar
- 1 cup Ghee melted
Keeping aside the ghee, powder all the ingredients separately.
Take a large bowl and mix all the ingredients together.
Now slowly, add the melted ghee and make laddus taking some mixture into your right hand and pressing them slowly while rolling them in between your palm. I will upload a video on how to make laddus later.
These sunnundalu can then be stored easily for a month or so. As all the ingredients are pre-roasted well, I feel you need not worry about the shelf life of the food.
Anyhow, my advice to you is to keep the mixture ready with you. Whenever, you need to make sunnundalu melt some ghee and make them. I generally make 8 – 10 minapa sunnundalu at a time not more than that.
* You can replace sugar with Jaggery (bellam) and make bellam sunnundalu.
** You can cut down on the amount of ghee if the ghee is melted properly. The amount of ghee can be increased if you want to, but if you use too much ghee, sunnundalu will not make a round ball.
*** I cut down on the amount of sugar as I am using the nuts which are naturally sweet. If you are a person who would like to have it very sweet then you can add more sugar.
**** Roast urad dal only on a low flame. This gives the best taste to minapa sunnundalu.