Sunundallu or Minapa Suni - Black gram ladoo

Ingredients:

• Black gram- 1 cup (Potu manapa pappu)
• Jaggery grated- 1/2 to 3/4 cup 
• Ghee melted- 1/8 cup
• Milk- 1/8 cup (If required)

Method:

1. Dry roast the black gram till they turn crisp and release a beautiful smell. We cannot see much difference in color, but the shade will get darker.
2. Now turn off the heat and let it cool down to room temperature. It need not cool down completely because that might again affect the texture of the powder.
3. Grind it into a fine powder. TO this add the grated jaggery and grind again.
4. We get a sand like mixture. Just like the base of cheesecake.
5. Transfer to a bowl and rub the mixture between the fingers. 
6. Add ghee gradually and try to make ladoos.
7. If it does not hold proper shape, you can add more ghee or add milk one spoonful at a time.
8. Milk makes it easier to form ladoos, but will reduce the shelf life. Consume in 4-5 days. 
9. In that case you can divide the mixture before hand and store some of it in an air tight container. 
10. The mixture will stay fresh for a month. Just add some ghee & milk to it and make ladoos whenever you want. 
11. Yummy, healthy and easy minapa suni ready to eat.