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Sunnundalu (urad dal laddu)

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Laddus of roasted urad dal flour bound with jaggery or sugar and warm ghee, valued as a nourishing sweet.

Region: Andhra PradeshOccasion: Festivals, weddings, and food for new mothersTime: 40 minServes: Makes about 15Vegetarian

Ingredients

  • 1 cup split skinned urad dal
  • ¾ cup grated jaggery or powdered sugar
  • ½ tsp cardamom powder
  • ⅓–½ cup ghee, melted and warm

Method

  1. Dry-roast the urad dal on low heat, stirring all the time, until golden and fragrant, 10–12 minutes.
  2. Cool and grind to a fine powder.
  3. Grind the jaggery or sugar and mix it with the dal powder and cardamom.
  4. Pour in the warm ghee a little at a time and mix until the powder holds together when pressed.
  5. Shape into tight round laddus while the mixture is still warm. Store in an airtight box.

History

Sunnundalu are a traditional Telugu sweet, made at home and by sweet shops, especially in coastal Andhra.

Significance

Rich in protein and ghee, they are commonly given to new mothers and growing children and are packed in wedding sweet boxes.

Sources