Minapa Sunnudalu

Ingredients

• • Black urads (whole) - ½ cup
• • White urads - ½ cup
• • Jaggery (grated) - ½ cup
• • Sugar - ¾ cup
• • Cardamom powder - ¼ teaspoon
• • Coconut (desiccated) - 1 ½ tablespoons
• • Ghee (melted) - as required
• • Cashew nuts (finely chopped, roasted) - as required
• • Kismis (for garnishing) - as required

Method

• 1. Dry roast black urad and white urad together in moderate flame till golden brown, in a heavy kadai.
• 2. Transfer it to a broad plate, and allow it to cool, thoroughly.
• 3. Dry roast grated dry coconut lightly.
• 4. Grate jaggery finely without any lumps.
• 5. Powder sugar and keep it separately.
• 6. Powder roasted urad in a mixie, until fine.
• 7. Add powdered sugar, jaggery, cardamom powder and run the mixie at short intervals stirring in between till everything is mixed properly.
• 8. Transfer it to a broad bowl. Add roasted dry coconut, cashew nut and melted ghee. Mix well and prepare lemon sized balls.
• 9. Keep a kismis on top of each ladoo and press lightly.