One of the aunts said her grand mother's favorite was sunnundalu and another young girl also said it is her granny's favorite. It is my favorite too, and here is the recipe of Sunnundalu or Minapasunnundalu.
For one cup urad dal, take 3/4 cup jaggery powder. Take melted ghee as needed. If you want, you can add pinch cardamom powder and nuts. These are optional.
Slow roast the urad dal until the lentils turn brown color and it will start leaving a nice aroma. Transfer to a plate and let it cool. Then grind roasted urad dal to a coarse powder. Take powdered jaggery and add the urad dal powder and mix well. Heat ghee and put in a small bowl. Take the urad dal and jaggery powder and mix with ghee into a ball. If you cannot make the entire mix into balls, you can store the powder and make into balls later.
You can also make them with powdered sugar.
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