Traditional Andhra-Style Sunnundalu Recipe (Urad Dal Ladoo)

Ingredients

  • 1 cup Urad Dal (Black Gram)
  • 1 cup Sugar
  • 1/2 cup Ghee (Clarified Butter)
  • 1/2 teaspoon Cardamom Powder
  • 1/4 cup Cashews (optional)

Steps and instructions

  1. Start by dry roasting the Urad Dal on a low flame until it turns golden brown. Make sure to stir continuously to avoid scorching.
  2. Once the Urad Dal has cooled completely, transfer it to a blender or food processor.
  3. Add sugar to the blender and grind everything to a fine powder.
  4. Transfer the mixture to a large bowl and add the cardamom powder. Stir well until everything is evenly combined.
  5. In a pan, heat the ghee until it melts and then add the cashews. Fry until they're golden brown.
  6. Pour the hot ghee with cashews over the Urad Dal and sugar mixture. Mix well.
  7. While the mixture is still warm, shape it into small, round balls. If the mixture is too dry, add a little more ghee.
  8. Let the Sunnundalu cool completely before serving. They can be stored in an airtight container for up to a week.

Tools for making

  • Blender or Food Processor - Needed to grind the roasted Urad Dal and sugar into a fine powder.
  • Large Bowl - Used to mix the Urad Dal and sugar powder with ghee and other ingredients.
  • Pan - Used to melt the ghee and fry the cashews.
  • Stirring Spoon - Essential for stirring the Urad Dal while dry roasting and mixing the ingredients.
  • Mould or Hands - Used to shape the warm mixture into small, round balls.
  • Airtight Container - Needed for storing the Sunnundalu once they have cooled completely.

Recipe variations

  • Adding roasted sesame seeds to the mixture for a nutty flavor.
  • Incorporating grated coconut into the mixture for a hint of tropical taste.
  • Replacing sugar with jaggery (unrefined cane sugar) for a deeper, caramel-like sweetness.
  • Adding a pinch of saffron strands to the mixture for a vibrant yellow color and aromatic flavor.
  • Including chopped almonds or pistachios along with cashews for added crunch.
  • Experimenting with flavored ghee, such as vanilla or rose-infused ghee, to enhance the taste.
  • Using whole wheat flour or gluten-free flour instead of urad dal for a different texture.
  • Making a vegan version by substituting ghee with coconut oil or vegan butter.

Recipe overview

Sunnundalu, also known as Urad Dal Laddu, is a traditional Indian sweet dish that is notably popular in Andhra Pradesh. This dish is known for its unique flavor, derived mainly from the roasted Urad Dal, and its sweet and nutty taste due to the addition of sugar and ghee. This easy-to-make recipe involves dry roasting the Urad Dal, grinding it to a fine powder with sugar, and then binding it with ghee to form little balls. Optionally, golden fried cashews can be added for an extra crunch. This delightful dessert can be stored for a week, making it a perfect go-to sweet treat for any time of the day.

Common questions

  1. Can I use split black gram (urad dal) instead of whole black gram? Yes, you can use split black gram (urad dal) instead of whole black gram. However, the texture and taste of the final dish may differ slightly.
  2. Can I reduce the amount of sugar in the recipe? Yes, you can adjust the amount of sugar according to your taste preferences. However, keep in mind that reducing the amount of sugar may affect the texture and sweetness of the Sunnundalu.
  3. Can I substitute ghee with any other ingredient? Ghee (clarified butter) adds a unique flavor and richness to Sunnundalu. While you can substitute it with melted butter, the taste will not be exactly the same.
  4. Can I add other nuts instead of cashews? Yes, you can add other nuts like almonds or pistachios instead of cashews. You can also omit the nuts altogether if desired.
  5. Can I store Sunnundalu for a longer period? Sunnundalu can be stored in an airtight container for up to a week. Make sure they are kept in a cool and dry place to maintain their freshness.

Serving dishes and utensils

Origin stories

Sunnundalu, also known as Urad Dal Laddu, is a traditional Indian sweet hailing from the southern state of Andhra Pradesh. These delicate delicacies hold a special place in the heart of Andhra cuisine, not only for their delightful taste but also for their auspicious presence in festive celebrations and cultural rituals. Made primarily from Urad Dal, sugar, and ghee, Sunnundalu are often prepared during festive seasons and special occasions like Diwali and Pongal. They are also a popular choice as a prasadam (sacred offering) in temples. The simplicity of its ingredients belies the richness of its taste, making Sunnundalu a timeless treat that continues to bring joy to families across generations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.