Sunnundalu

Sunnundalu or udad dal ladoo are traditional Andhra sweet made specially during festivals and weddings. It is very nutritious and healthy ladoo. Sugar can be replaced with jaggery to make it more healthier. I still remember my mom used to make these ladoo at least once a month.

Diwali is this weekend and we are all preparing all the special sweets and savories for friends and families. This Diwali is even more special because my parents are with us here in USA. Its their first trip here and all are having a great time together. Me and my mom are non stop preparing all the sweets since the day she landed here. Today I will be sharing my moms and one of my  favorite sweet Sunnundalu / udad dal ladoo. 

This recipe goes to week 2 day 2 of Blogging Marathon 118 under the theme " Cook your favorite food".



 Ingredients:


Udad dal  4 cups

Sugar powder 4 cups

Cardamom powder 1 tsp

Ghee 1/2 cup


Preparation:


Dry roast udad dal on low to medium flame till dal turns light golden brown and nice aroma comes out.

Let it cool completely.

Now grind the dal to make a smooth powder.

Sieve it once to get the nice smooth powder, and grind again if you see any grains.

Add sugar powder and cardamom powder to the dal powder and mix well.

Add melted ghee to the powder little at a time to make ladoos.

Store in airtight container for up to 20 days.



Check to see what my fellow bloggers are cooking for Blogging Marathon 118.





5 comments:

Sandhya Ramakrishnan said...

What a healthy and nutritious ladoo this is. I have not made ladoo with urad dal before. I am going to give this a try.

Harini R said...

Love these laddus. My MIL makes this laddu with whole black urad dal (minumulu)

Radha said...

I tasted this in my friend's place and immediately liked it. Thanks for sharing the recipe for the mouth-watering delicacy.

Sharmila kingsly said...

Healthy Ladoo... Love the Urad Dal Kali and this is so easy to prepare compared to that!!

Suma Gandlur said...

This has been my favorite laddu since my childhood. We mostly make it with whole urad with husk and jaggery.

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