1 cup black gram lentil (Urad dal)
1 tbsp raw rice (optional)
1 cup granulated sugar
1/2 cup ghee/clarified butter
. Dry roast raw rice in a vessel till red on low to medium flame and remove.
. Now dry roast black gram (urad dal) on a low to medium flame till deep red and till you get a nice aroma, which could take at least 18-20 minutes.
. You should keep stirring the dal while dry roasting, lest it burns. Remove and allow it to cool.
. Blend both the raw rice and black gram (urad dal) to a fine powder. Keep aside.
. Blend the sugar to a fine powder. Keep aside. Heat ghee till it melts. Do not over heat. Keep aside.
. Now mix together black gram (urad dal) powder and powdered sugar in a wide plate.
. Slowly add hot ghee and keep mixing with hand, till the mix holds together.
. Shape into round balls of the size of a big lime.The ghee should be just enough to hold the powders together and not drip while making balls.
. Stored the sunnundalu in an air tight container. Stay fresh for at least 15 days.