Sunnundalu - Sweet Balls

A very easy and fast sweet, that will make you crave for more! We basically grew up eating these, they would mark each special occasion. My grandmother used to make these every year with out fail for my birthday, they have a special place in my heart for ever. I would suggest sweet sweet lovers to give it a try, its all worth it.

2 cups Urad dal - Minnapappu
2 cups finely grated Jaggery
1 cup melted Ghee
1/2 tsp Elachi powder
Cashew nuts
Raisins
Almonds - Optional

Soak Almonds in warm water for 5 – 6 hrs and remove the peel and cut into slices.
Take 2 tsp of ghee in a skillet and fry cashew nuts, almonds and raisins till they are nicely done. Remove from the skillet into a glass bowl.

Dry fry urad dal on medium heat till nicely roasted and remove from flame. Let cool and make a smooth powder using a mixee. Add elachi powder to the urad dal powder.

Grate jaggery very finely without any lumps. Melt ghee in a bowl of warm water to a clear liquid. Make sure ghee is slightly warm when mixing with the powder, it binds well then.

Transfer the urad dal powder into the glass bowl, add grated jaggery and fried nuts and mix well using your hands. Then add ghee slowly in small quantities mixing the mixture mixing using the palm of the hand and making into a round ball pressing tight.

If the mixture is taking the form of a ball, it has enough ghee, else add some more ghee. Stop when you are able to form a ball. Using both your hands tighten the ball with hands so that it will not fall apart.

Grease your hands with ghee and press in between hands while transferring them one by one into an air tight box. Store at room temperature. It has good shelf life.

Nuts and raisins are optional. A dry treat after a meal. Easy to carry while travelling.