Sunnundalu (Urad Dal Laddo) is a traditional Andhra sweet that is simple to prepare. They are highly nutritious and rich in protein and iron. This yummy sweet dish is popular in Andhra for their taste.
Preparation time: 30 min
- 1 cup black gram lentil (without husk)
- 1 tbsp raw rice
- 1 cup granulated sugar
- 1/2 cup ghee/clarified butter
First, dry roast raw rice on medium flame till it turns red. Then dry roast black gram on a medium flame until it becomes deep red in color. It takes 18-20 minutes to fry and the aroma confirms it is done. Grind both the raw rice and black gram to a fine powder. Mix this powder with finely ground sugar. Heat the ghee just to bring it to liquid form. Now add ghee in small quantities and keep mixing. Add ghee till the mixture is smooth enough to roll into balls.
Now, shape the mixture into round balls of required size. The ghee should be just enough to hold the powders together and not drip while making balls.
Storing: Store the Sunnundalu in an airtight container so that it will stay fresh for at least 2 weeks.
This Andhra speciality is one of the easiest dessert that can be made in no time. Tastes yummy and highly nutritious as it gives strength.
* A combination of jaggery and sugar will give this Andhra food a different taste.
* Take 3/4 cup jaggery and 1/4 cup powdered sugar. Both are equally good. You shoud try both and then stick to the one you like.
Mixture of black gram powder and sugar can be stored in an air tight container for 1-2 months. When ever required mix melted hot ghee and make balls.