Urad dal laddu
Sunnundalu, also known as sunni vunda or sunni undali, is a no-bake protein ball popular in Andhra Pradesh, India. To make this laddu, you need jaggery (bedlam), urad dal, and homemade desi ghee. Like our almond laddu, this ladoo is also flourless and gluten-free. Urad dal ladoo can be prepared for festivals like Diwali, Navratri, Ganesh Chaturthi, Janmashtami, Sankranthi, and Ugadi. This sweet ladoo is also the best energy booster for kids and pregnant ladies. If you are planning to travel long flights or on days when your kids are not interested in eating, give them this laddu. It is nutritious. Also, check out some of the best Indian sweets and desserts, as well as Diwali traditional recipes.
Ingredients
The three main ingredients used to make sunnandalu Urad dal (Black gram or lentil): Urad dal is rich in protein and thus acts as an energy booster. Urad dal is also known as black gram lentil Ghee (Brown butter): Healthiest source of edible fat. Adds rich and nutty aroma. Jaggery (Gur or Gud): Healthy sweetener. You can even use sugar, but reduce the quantity to half. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Tips
If using sugar, ¾ cup will be sufficient. Start rolling the mixture into laddus as soon as you add warm ghee. Please do not burn the dal while roasting; ensure you roast it on medium or low flame. If you have a big blender or mixer, you can blend everything, but make sure the roasted dal is cooled completely. If you find rolling the laddu difficult, especially if you are doing it for the first time or you are short on time, you can mix all three ingredients, store them in an airtight container, and serve a tablespoon of it along with breakfast, lunch, or dinner In this case, add ½ cup of ghee. You can use milk instead of ghee, but it should be consumed immediately and has no shelf life. As you can see in the mixture above, I have blended my mixture into coarse powder as I like the crunchy version. If you like it smooth, make it into fine powder. Salt is optional, but I always add a pinch in my sweet recipes, as it gives the dish a different kick. You can use split black gram with or without the skin. The color of the laddu will change accordingly.
More ladoo recipes
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Recipe card
