Minapa Sunnundalu ~ Urad dal Laddoo

Minapa Sunundalu is a very famous classic traditional sweet of Andhra.This is an quick and simple sweet item prepared and can also be offered as a "Naivedyam/Prasadam" to the God.

Hope all the Ladies from Andhra may compulsory be known it as this sweet item plays an important role at the time of "BabyShower "(Seemantham) Function.It is prepared for the Pregnant Ladies by their Mother ,Mother-In-Laws or elders as it has a lot of health benefits and  "It is good for backbone" during pregnancy .This sweet preparation is very easy with three ingredients i.e;Urad dal,ghee & Sugar.The ingredients shows the health benefits in this way as the Urad dal gives protein,Ghee has the fat content is good for the growth of the fetus and the growing kids.By knowing these health benifits automatically a pregnant lady shows interest towards this recipe.Not only for the Pregnant Women ,often giving to kids is also good and healthy.

This is one of my favourite sweet from my childhood which is often prepared by my mom & Grandmother.They both prepares this sweet very well.

My mom made this delicacy for me on  my   Baby Shower . My Mom made a habbit  to eat daily one or two regularly for my whole pregnancy .As I like this sweet item very much and knowing the health benefits ,used to enjoy it.

In the U.S,I tried many times eating at Indian Sweet shops but I was not satisfied with the taste.Today I tempted to eat this sweet again soon collected the way of preparation from my Mom and tried it.It came superb and felt happy for the good taste.So friends,here goes the recipe.

Try it and offer this sweet to your friends those who are pregnant really they feel very happy by seeing and finishes soon.

Ingredients:

• Minapappu/Urad dal/Black gram-2cups (without husk)
• Sugar Powder-1 1/4 cup
• Ghee-3/4th cup
• Raw rice-2tbsp (optional)

Method:

• In a heavy bottomed pan roast the Urad dal on medium low heat stirring it continuously.
• The dal will slowly turn in to red color and releases nice aroma.
• Remove from the flame and transfer this dal in to a bowl and let it cool.
• Now add the raw rice and roast it;let it cool.
• Take a mixy jar,add these roasted dal & rice .
• Grind it to form a fine powder.
• The powder texture should be like sand.
• Melt the Ghee.
• Take a bowl,add the grinded powder,sugar and mix well.
• Now add the ghee slowly to the powder and make a fine balls from these mixture.
• Transfer the prepared Laddoos in to a container and store it.
• Serve it and enjoy !!!

Note:

• You can store the Powdered mixture of rice & dal in an air-tight container for 1to 2 months.Mix ghee and make balls whenever required.
• A combination of Jaggery and Sugar or only with the Jaggery also be made.
• Seive the Powder after grinding to avoid the garnules.
• Adding of raw rice do not stick while eating.

Paakam Chalimidi

 Paakam Chalimidi is mainly prepared in India mainly for some occasions like Mariage, Baby Shower Functions and it is a traditional sweet item also to some families as they cook it before day and says to sleep in the home for the Night and given to the daughters in the form of small balls after the Marriage while sending to their Mother-in -Law's home and also followed to continue this way when the daughter is blessed with a Baby and returning to their home with a baby .

For the sankranti Festival,this is prepared and fried in the oil to make Ariselu.

Ingredients:

• Rice -1cup
• Grated Jaggery/Sugar-1cup
• Coconut pieces/Grated coconut-1cup
• Poppy Seeds-4tbsp
• Ghee -4tbsp
• Elachipowder-1tbsp

Method:

• Soak the rice in water for 2hrs.Drain all the water and grind finely.
• Sieve to get very fine rice flour.
• Fry the poppy seeds without ghee until turns to light brown with nice aroma.
• Fry coconut pieces with a little ghee until they turn to light brown color.
• Now take a vessel ,add sugar/Jaggery ,add little water to cover the jaggery/sugar and make a thick syrup.
• To test this syrup,take a little syrup and drop in water ,it should form like a ball.
• If you make ball out of taht from water ,this is called thick syrup (Mudarapaakam)
• Off the stove and add the wet rice flour little by little while mixing thoroughly to avoid lumps.Then add the remained ghee,coconut pieces,fried poppy seeds and the Elachi powder.

• Mix thoroughly and cover with lid.

• When it will be cool down,make ballsand store ina dry container .

Note:

• You can store for 1 month.
• If you press and deep fry them either in Oil/Ghee makes you ariselu.

Chakraalu

Chakraalu is one of the Famous Festive traditional South India item.Chakraalu is also known as Murukku or Janthikalu.Its preparation is simple if the Murukku Press is available and if not also we can done it by passing the dough like a thread and forming a circular shape. This is an all time snack item for kids and elders.Children can enjoy its crackling sound while eating and even me too when I am a Kid.Now enjoying it by seeing when my kid eats it.I am sure all the South Indian people almost like this and it goes well as a Tasty tea time snack .I remember well this item was prepared specifically during the "Pongal /Sankranthi" Festival and my school Vaccation time by my Grand Mother when I reach her for the holidays.So friends , I am posting for you all  for the upcoming" Pongal " festival .Try and Enjoy!!

Ingredients:

• Rice flour/Biyyam Pindi-3 cups
• Besan flour/Gram flour/Senagapindi-1 cup
• Red chillipowder according to taste
• Ajwaiin/Vaamu-2tsps
• Hot cooking oil-little
• Salt to taste
• Oil for frying

Apparatus: Murukku Press & Plastic Sheet



Murukku Press Instrument

 

Preparation:

• Take vessel or bowl ,Mix the Rice flour,Besan flour,Ajwaiin,salt,and red chilli powder and mix well using little water at a time.
• While mixing the dough add little hot oil and mix it well to form a soft dough.
• Heat the oil in a deep pan for frying.
• Divide the dough in to small portions and place the small dough in to the Murukku press by fixing it with the desired shapes.
• Press these directly in to the oil or you can press them on a Plastic sheet and place them in the oil.
• Fry the  chakraalu  till golden brown.
• Use this dough for making various shapes of chakraalu.
• Drain the excess oil by placing these Chakraalu on a Paper Napkin.
• Cool and store it an air -tight container and are ready to eat anytime of the day.

The below are the various shapes of chakralu made by the dough.

Ribbon Pakodi

Sanna Karappusa

Janthikalu

Note:

• Replace the Besan With Urad dal (Minapa Pindi) to get a different vesrsion.
• Also can try with the Millet flour and you can add little quantity of melted butter for taste.

You might also like:

• Rice Murukku