Sunnundalu Recipe

Cooking Directions

• STEP 1.Dry roast black gram lentils on low heat until golden brown and aromatic.
• STEP 2.Allow the roasted lentils to cool and then grind them into a fine powder.
• STEP 3.In a separate pan, melt jaggery and ghee together until the jaggery melts completely.
• STEP 4.Add the ground lentil powder to the jaggery-ghee mixture and mix well.
• STEP 5.Shape the mixture into small balls while it is still warm.
• STEP 6.Allow the sunnundalu to cool and set before serving.
• STEP 7.Store in an airtight container for up to a week.

Cooking Tips

• Make sure to roast the lentils on low heat to prevent burning.
• You can add cardamom powder or grated coconut for extra flavor.
• If the mixture is too dry, add a little more ghee to bind it together.
• For a healthier version, you can use jaggery powder instead of solid jaggery.

Storage and Serving

• Sunnundalu can be served as a snack or dessert.
• They are best enjoyed with a cup of hot tea or coffee.
• Store the sunnundalu in an airtight container at room temperature.
• They will stay fresh for up to a week.