Sunnundalu

 

SUNNUNDALU

Sunnundalu are andhra ladoos which are prepared using urad dal/ minappapu/black gram. Traditionally sunnundalu are prepared using whole urad dal (which means the skin of the grain is still intact) but since the days have changed, now people prefer to make the ladoos with just the dal and not the skin. 

Sunnundalu are prepared during festive seasons like sankranthi or ugadi in andhra houses.

These ladoos are very addictive to have without knowing only we will have one, two and so on.These sunnandalu are a perfect snack when you are craving for something sweet. Sunnundalu are very high in protein at the same time since we add sugar and ghee they are also high in calories. sunnundalu are the best instant sweets we can prepare when guests give us a surprise if we store the sunnipindi.

PREP TIME:5 min COOKING TIME: 15 min TOTAL TIME: 20min                      

NO.OF LADOOS:20

 INGREDIENTS:

• 1 cup minapappu(urad dal, black gram)

• ½ cup jaggery

• ½ cup ghee

INSTRUCTIONS:

1. Firstly, switch on the stove , place a kadai on it and add the urad dal to it.

2. Keep stirring the dal till they turn into golden color on medium heat. It also turns aromatic.

3. Immediately after the dal turns golden color transfer the dal to a plate and let it cool down

4. In the meanwhile add the jaggery to a mixer jar and grind it into a powder. 

5. Once the roasted dal is cooled down, add them to the mixer jar and grind into a fine powder.

6. Add the powdered jaggery and dal to a besan and mix it thoroughly, this mixture is called sunni powder.

7. Make the mixture into 4 portions, start adding ghee little by little and start making small balls.

8. Yummy sunnundalu are ready to be served.

NOTE:

• To prepare the sunnundalu the mixture should be like wet sand. If the ladoo is crumbling that means the ghee is not enough, you should add more,if the ladoos are not forming a shape and too soggy then you have added more ghee, you should add some sunni powder.

• Do not add all the ghee at a time, add the ghee little by little into small portions of the mixture.

• You can add roasted and chopped dry fruits like pista, almond and cashews.

• You can add ¾ cup of sugar powder in case the jaggery is not available. I usually use jaggery as it gives a sweet yet a little bit of salty taste.

• Transfer the dal immediately to a plate after they turn golden brown otherwise there are chances of them getting over roasted.

• You can prepare the mixture and store it in an airtight container for a couple of months and just add the melted ghee to prepare fresh ladoos.