Minapa Sunni Undalu | Sunnunda | Urad Dal Laddu

I have not tasted this one until my marriage though I used to like the one which my mom makes with roasted green gram (pesara laddu) which is my favorite even now.I tasted this only after marriage at my in-laws place as it is very famous in Andhra.My husband likes this a lot and hence I learnt the recipe for him and now I make this on my own when ever he demands for it.This is a very healthy laddu and it definitely adds strength to the body.

There are many variations to the recipe and traditionally these are made either with white urad or black urad and either sugar or jaggery is used to make this.The only difference is the color of laddus when made with black urad it turns out bit dark in color.I have stick to black whole urad and jaggery in the recipe considering the nutrition and calories for the recipe.Generally no dry fruits are added to the recipe but hubby and me love to bite in the roasted nuts in laddus and hence I chose to add badam and pistachios for healthy option instead of cashews.The only thing which I could not avoid is ghee as it is very essential to make laddus and also makes it extra tasty.

Minapa Sunni Undalu Recipe:
(yield around 8-10)

Ingredients:
1 cup roasted black whole Urad flour(recipe follows)
1 cup grated Jaggery
1/2 cup Ghee
15 Almonds,finely chopped
15 Pistachios,finely chopped

for urad dal flour:
1 cup whole black Urad dal(Dal makhani waala urad)

Method:

making urad dal flour:

• Dry roast whole urad over medium flame until you get nice aroma and well roasted ,it takes around 4-5 mins and let it cool and then powder them into a smooth powder.
• This can be refrigerated 3-4 months and when required you just to mix with ghee and jaggery and make sunnunda.
  

to make sunnunda:

• Mix together grated jaggery and roasted urad flour without any lumps and it is mixed properly.Check for the sweetness now if you want more sweet add 3-4 tbsp extra grated jaggery and mix well again.
• Heat ghee in a wide kadai and add chopped badam and pistachios and fry them until the badam turns slightly brown.
• Add urad flour and grated jaggery mixture to it and switch off the flame.Mix it properly until the ghee is coated properly.
• Let the mixture becomes luke warm and can be handled with hands.Make lemon sized round balls out of it and arrange them in a plate.
• Once it is cooled completely store it in an air tight container.These can be stored for over a month.

Enjoy it as a dessert or snack.
Notes:

• Roasted urad flour can be stored for 4-5 months when refrigerated.You can make it in large portion and make sunnundas when needed.
• These laddus can be stored for over a month and hence store it in an air-tight container.
• If you find it difficult to make laddus out of it and the mixture is dry,feel free to add 3-4 tbsp melted ghee to it and mix again and then start making laddus.
  

Variations:

1. The original recipe does not call for nuts but I love to add nuts to this as it gives a new dimension to the boring laddus.
2. You can even add broken cashew nuts along with badam while frying.
3. The same recipe can also be made with whole white urad,just replace black whole urad with white whole urad.Bit I prefer black whole urad for its extra nutrition in the skin.If you make with white urad your laddus will turn in white to light yellow.
4. You can replace jaggery with 1 cup of sugar powder and follow the same recipe.It is 1 cup powdered sugar,not 1 cup sugar.Do not get confused.