Dry Roast the Urad daal till it turns golden brown. Grind it to a fine powder.
The powdered roasted urad called minapa sunni can be stored airtight for a month or more if desired to prepare the sunnundala as and when you like.
Proceed with the following process when ready to make- to the minapa sunni in a large bowl stir in grated or coarsely powdered jaggery, melted ghee and cardamom, mix thoroughly and shape into small balls or laddus of desired size, using your palms.
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