BALLS & DUMPLINGS - SUNNIVUNDA
Minapa Sunni
2 cups black gram (without husk)
2-½ cups Powdered Sugar (or Grated jaggery)
2 cup ghee
Heat a pan and roast black gram on a medium flame to deep golden brown. Allow it to cool and grind it into a fine powder. Set aside. Melt ghee in a bowl, set aside. Take black gram powder and powdered sugar in a wide plate. Add slowly the hot ghee and keep mixing with hand, till the mix holds together. Make into round balls about the size of a lime. Store in an airtight container until ready to offer.
Sunnivunda
2 pounds of Urad Dal
4-5 tbsp Jasmine rice
1/4 kg Jaggery
5-6 tbsp Ghee
Roast the dal until it darkens a few shades. Roast the rice also until browned. Grind them to a fine powder. Powder jaggery also. Spread the mixtures out in a flat dish and pour boiling ghee over it. Mix well again and when it is still warm shape into balls the size of a small lime.
Sunnunda
2 pounds Split black gram Dal
1 pound Sugar
5 Green Cardamom, ground
1 cup Ghee
Roast the black gram dal over a low fire till it turns golden brown in colour. Remove from flame, spread it on a cloth and allow it to cool. Grind the dal and sugar with cardamoms separately in a mixer. The powder should be little bit coarse. Mix the dal powder and sugar powder thoroughly. This powder can be preserved for many days, mixed when you want to offer fresh sweetballs. When ready to assemble, pour melted ghee over the powder, mix thoroughly, and shape into balls.
