Minapa-sunnundalu (roasted urad laddus)

4 servings
10 min
15 min
Very Easy


Number of serving: 4
2 cups minappapu

2 cups jaggery

1/2 cup ghee

1 teaspoon cardamom powder.


  • 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.


Minapa-Sunnundalu (Roasted urad laddus), photo 1
Minapa-Sunnundalu (Roasted urad laddus), photo 2


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