MilletMaduva
Bellam Sunnunda Laddu ( Bone & Muscle health Booster Laddu)
Bellam Sunnunda Laddu ( Bone & Muscle health Booster Laddu)
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Treat yourself to the delightful taste of Bellam Sunnunda from Millet Maduva. Made with roasted urad dal, jaggery, and high-quality ghee, these traditional sweet balls are a powerhouse of nutrition and flavor. Free from any artificial sweeteners or preservatives, our Bellam Sunnunda is a healthy and delicious snack that brings the authentic taste of Andhra Pradesh, India to your home. Each bite is a perfect blend of wholesome ingredients and homemade goodness, crafted with love for you and your family.
Ingredients of Bellam Sunnundallu:
Pure Ghee, Jaggery, Urad dal ( Black Gram) and Cardamom .We use only Hand picked Premium Ingredients.
Shelf Life: 3 Weeks
Storage Instructions: Store in a cool and dry place. Keep away from direct sunlight.
Storage Temperature: Room temperature
Serving Temperature: Room temperature
Texture: Smooth & Medium hard
Course: Snack, Dessert
Occasions: Must have sweet in Marriages & in all Festival times
All Time Traditional Instant Hit for Any Occasion
Disclaimer:
- All the accessories and properties used in the image are for reference purpose only
- Actual products may vary in shape, size & color.
- Rich in Protein & Fiber: Urad dal provides plant-based protein for muscle repair and growth, plus high fiber for digestion and preventing constipation.
- Nutrient Powerhouse: Contains essential minerals like iron (for blood), calcium & magnesium (for bones), and potassium (for circulation).
- Natural Sweetener: Jaggery is less refined than sugar, retaining minerals and antioxidants, and helps avoid sharp blood sugar spikes.
- Energy Booster: Offers sustained energy, making it a good pre/post-workout snack or quick energy source.
- Bone & Muscle Health: Minerals and protein strengthen bones and muscles, beneficial for growing children and elders.
- Heart & Metabolism: Urad dal's antioxidants and fiber support heart health, while ghee (if used) can aid metabolism.
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