Toor dal : 1 cup
Powdered jaggery : 1 cup
Melted Ghee : 1/2 cup
Dry roast the toor dal on a medium flame until golden brown color. Switch off the heat and allow it to cool. Grind the roasted toor dal into a coarse or fine powder. Add the powdered jaggery and grind again. Transfer the mixture into a bowl and add the warm melted ghee and mix very well. Shape the mixture into small round balls. Store in a airtight container.
Other Names : Kandi Sunni, Kandi pappu undalu, Togari bele unde, Thuvaram Paruppu Laddu.