Sunnundalu / Urad Dal Ladoo recipe is a classic sweet dish from Andra Pradesh, South India.
I first tasted this long back when one of our BM buddies made this for us . We were totally floored by its deliciousness! Since then this dish has been on my to-do list and I finally made this earlier this year.
Once the lockdown started, there was always a demand for snacks. And that’s when I checked off a lot of bookmarked recipes. I referred to Padma’s recipe and it turned out so well!
Here are the main ingredients used in the preparation of Sunnundalu | Urad Dal Ladoo Recipe
Urad Dal: Urad dal is one of the widely used legumes in Indian cuisine. Right from making Idli to being used in dals and desserts like this dish, to pappads and other dishes, it is a common legume seen in the Indian pantry. It is rich in protein, Vitamin B, folic acid , Magnesium, Potassium etc. Here I have a mix of split black urad dal and whole white urad dal.
Sugar : I have used regular sugar. The original recipe mentions using this but also jaggery/brown sugar can be used but it won’t impart the same taste to the ladoo.
Ghee:Ghee / clarified butter is one of the ingredient that is used in a lot of Indian desserts / sweets.Ghee is the binding agent here and also imparts the flavor. I used homemade ghee and the ladoo tasted absolutely delicious!
Ghee fried cashew bits and cardamom were also used in the making of this ladoo.
So here is the ladoo that impressed us all!
Let’s see how to make the Sunnundalu | Urad Dal Ladoo Recipe
A simple and delicious Ladoo recipe from the Andra Cuisine
- 2 cups Urad Dal
- 1 1/4 cups Sugar
- 1 cup Ghee
- 2 tbsp Ghee fried cashew pieces
- 2 pods Cardamom
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In a pan roast the urad dal till golden brown . Roast on medium/ low heat stirring often so that it does not get burnt.
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Spread on a plate to cool
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Remove the seeds from the cardamom and grind it with the sugar. The sugar should be powdered well.Remove this onto another plate
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Grind the urad dal to a powder that resembles fine sand. It should not be a fine powder.
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In a bowl, mix in the powdered sugar and powdered urad dal powder.
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Melt the ghee and add little by little to the above mix and shape into rounds / ladoo.
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Store in an air tight container.
- Roast the urad dal till golden brown but take care not to char it.
- This ladoo stays well for more than a month. Yes, I made a really huge batch and we kept indulging on it for a long time!!
This is my second post for Blogging Marathon #118, Day 2 under the theme – Favorite Recipes
This is a perfect and healthy snack rich in proteins. I tried this last year and immediately loved it.
Oh ! Memories flash back with this ladoo ! I remember Padma getting them and we all loved them too . The first BM meet has so many memories .
The ladoos have come out excellent and now am craving for some .
We love these ladoos and enjoy making and eating it PJ..so healthy too..
Very nutritious and flavorful. We always make it jaggery should try it with sugar sometimes.
Laddoos with urad dal is completely new to me and that looks simply amazing. I would also love a box of that in my pantry for those afternoon sweet bites… So well made!
This is one of my favorite sweets. We make them with jaggery and the whole urad with husk which tastes divine.