Sunnundalu
Ingredients
- 1 cup of split and hulled urad dal (black gram) or 230 grams
- 70 grams of raw sugar, or one-third cup of regular sugar
- 80 grams or 1/3 cup of room temperature ghee (clarified butter).
- 2-3 green cardamoms
Instructions
- On a low flame, warm up a kadai or pan with a thick bottom. It is best to heat a pan or kadai with a thick bottom slowly. Then add 1 cup urad dal to it.
- ou can rinse the urad dal first if you’d like. The lentils can be spread out on a plate, tray, or cloth. The lentils can be dried naturally or in the sun.
- The lentils should be added to the kadai or pan once they have dried. You may also add immediately if you’d like.
- Maintaining a low heat while roasting the dal.
- Stir often while roasting. Stir frequently while roasting. For the food to be cooked and browned evenly, keep roasting and stirring.
- The urad dal needs to be properly roasted. If the urad dal you’re eating isn’t fully roasted, you might get an upset stomach.
- The dal must turn fragrant and golden.
- Keep on stirring without a break once the dal begins to get light golden.
- When the urad dal turns golden, you can either remove it to a plate to cool or let it cool in the pan itself.
- Put the urad dal in a grinder jar once it has warmed up or cooled down. Also add cardamom seeds removed from 3 to 4 green cardamom pods.
- fine flour by grinding. It ought to be floury and have a fine texture.
- Now take the finely ground urad dal flour.
- Start sifting the flour onto a plate, tray, big bowl, or pan.
- Keep the sifted urad dal flour aside.
Grinding sugar
- Add the sugar to the same grinder.
- Sugar should be ground to a powder.
Making Sunnundalu
- The powdered sugar has now been added to the urad dal flour. The urad dal flour has now been mixed with the powdered sugar. The powdered sugar and urad dal flour have now been combined. You can even sift the sugar before adding it if you’d like.
- Mix thoroughly.
- Ghee is now melting in a pan. The ghee needs to be melted, not heated.
- If adding nuts or dry fruits, you can add some sliced or chopped dry fruits at this step and fry them in ghee till they become light golden.
- Add the melted ghee to urad dal + sugar mixture.
- Mix thoroughly with a spatula or spoon.
- After mixing, the sunnundalu mixture will have a molten consistency and will be a bit fluid. Let this mixture cool at room temperature and let the ghee solidify.
- Once the mixture becomes dense, then you can easily shape the mixture into laddu.
- Make small to medium sized urad dal laddu. From the warmth of your hands, the laddu will soften while you shape them.
- Prepare the remaining sunnundalu like this with all of the mixture.
- You can even offer sunnundalu to the deities as naivedyam or serve to your family.
- Store the remaining Sunnundalu or Urad Dal Laddu in an air tight box or jar and refrigerate.
