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Minappa Sunni Undalu

1 cup black gram lentil(without husk)
1 tbsp raw rice
1 cup granulated sugar
1/2 cup ghee/clarified butter

Dry roast raw rice in a vessel till brown and remove.Now dry roast black gram on a medium flame till deep golden brown and till you get a nice aroma…which could take atleast 20 minutes.You should keep stirring the dal while dry roasting it lest it burns.Allow it to cool.Blend both the raw rice and black gram to a fine powder.Keep aside.Here’s a picture of the black gram dal both before and after dry roasting it.Blend the sugar to a fine powder.Keep aside.Heat ghee till it melts.Do not over heat.Keep aside. Now mix together black gram powder and powdered sugar in a wide plate.Slowly add hot ghee and keep mixing with hand, till the mix holds together. Shape into round balls of the size of a big lime.The ghee should be just enough to hold the powders together and not drip while making balls.Stored in an air tight container the laddos stay fresh for at least 2 weeks.Variations
A combination of jaggery and sugar can be used. Take 3/4 cup jaggery and 1/4 cup powdered sugar.
Mixture of black gram powder and sugar can be stored in an air tight container for 1-2 months. When ever required mix ghee and make balls.


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