Sunundalu

Ingredients:

 1 cup black gram lentil (without husk)
 1 tbsp raw rice
 1 cup granulated sugar
 1/2 cup ghee/clarified butter

Method:

1. Dry roast raw rice in a vessel till red on low to medium flame and remove. Now dry roast black gram 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 to a fine powder. Keep aside.
2. Blend the sugar to a fine powder. Keep aside. Heat ghee till it melts. Do not over heat. Keep aside.
3. 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.
4. Stored the sunnundalu in an air tight container. Stay fresh for at least 2 weeks.