Sunnundalu

Sunnundalu also known as Minapa Sunnundalu is a classic Andhra Laddu recipe. These laddus are made with roasted and powdered urad dal and jaggery (bellam) or sugar as main ingredients. We call these as Maash ke Laddu at home, as these are made of maash ki dal, which is urad dal.

Sunnunndalu are very easy to make and is a best recipe to make during this lockdown period. These laddus are gluten free and high in protein. These laddus carry 10-12 days of shelf life, which make these a perfect choice for Jar Snack Recipes.

What are Sunnundalu?

Sunnundalu | Maash ke Laddu are much loved Andhra laddus made with whole black/white lentils/gram. These are often made with jaggery. But you can also use sugar instead of jaggery. Traditional recipe calls for only four ingredients and they are urad dal, jaggery, cardamom powder and ghee (clarified butter).

Which Urad Dal is used in making Sunnundalu?

You can use whole black or white urad dal in making these sunni undalu. But in traditional recipe, whole black gram also known as Minumulu (Telugu) and Chilke wali Urad Dal (Hindi) is only used. The laddus made by this whole black gram are little darker in color compared to whole white urad dal. If you don’t have whole black urad dal, then you can use whole white urad dal. Avoid using split urad dal.

Are Bellam Minapa Sunni Undalu Healthy?

With protein rich urad dal, iron rich jaggery and naturally rich antioxidative properties of ghee make these sunni undalu, healthy and nutritious.

Variations in making Sunnundalu:

• You can add any or all chopped dry fruits like cashews, almonds, walnuts and pistachio.
• Some add dry desiccated coconut powder to this recipe.
• Brown Sugar can also be used in place of white granulated sugar.
• Combination of sugar and jaggery in the ratio of 1:4 can also be used in making this recipe.

How to make Sunnundalu using Sugar | Brown Sugar?

• Dry roast whole black urad dal on low flame until nice smell starts. Remove into a kitchen plate and leave it to cool. Upon cooling, grind it to fine powder. Grind sugar or brown sugar and combine with roasted urad dal powder.
• To this add cardamom powder and dry nuts powder (if using) and mix well. Now carefully pour hot ghee and shape them into laddus.

How to make Vegan Sunni Undalu | Urad Dal Ladoo Recipe

If you are a vegan and looking out for vegan substitute for ghee, then please check out Vegan Richa’s blog post for ideas. The recipe is the same. Do give it a try!

Tips to make Perfect Sunnundalu | Maash ke Laddu:

• Always remember, the taste of the sunnundalu totally depends on how much and how good you roasted urad dal.
• Be careful, not to burn the urad dal, this will impart bitter taste to the laddus.
• Either you can powder and add dry fruits or you can finely chop and add them to the urad dal flour.
• If you use little rice in making these urad dal laddus, the laddus will not stick in your mouth while eating. I got this tip from Vismai Foods YouTube Video Channel. Thank you for sharing this wonderful tip.
• Ghee should always be piping hot, when you add it to the flour for shaping into laddus.
• As ghee is hot, be very careful when you keep your fingers to combine and shape the flour into laddus.
• I prefer using organic jaggery, as it is free of impurities. If you are using normal jaggery, then it is better to melt the jaggery and run it through a sieve. This will clear all the impurities.
• If using powdered jaggery, adjust the sweetness level.

How to store Sunnundalu?

Once you complete making sunnundalu, leave them in a plate till they reach room temperature. Carefully transfer these laddus into a clean and dry airtight container. Store in a clean and dry place.

Must Try Laddu Recipes:

Rava Ladoo

Besan Oats Ladoo

Coconut Oats Ladoo

Sunnundalu | Maash ke Laddu

INGREDIENTS:

• 1 cup Whole black Urad dal
• ¾ cup Jaggery {use good quality Organic Jaggery}
• 3 Cardamom, remove the skin
• 2 tbsp. Rice, optional
• ½ cup melted Ghee

How to make Sunnundalu step by step

PREPARATION:

• If using jaggery slab, then using a pestle or wooden smasher or grater, coarsely powder the jaggery and set aside.
• On a low flame, dry roast whole black urad dal by continuously stirring until nice aroma starts to come. Switch off the flame and transfer this urad dal to a plate.
• Upon cooling, add this to a mixer jar along with rice and cardamom pods. If you are using any nuts, you can add them too. Grind until coarse powder.
• Remove this into a bowl and add coarsely powdered jaggery. Combine well.
• Now heat ghee in a kadai and slowly pour half of the ghee into the above mixture.
• When the mixture is slightly cool to handle, then grease your hands with ghee and shape them into desired sized laddus.
• Repeat and finish the mixture. Leave these laddus to cool. Upon reaching room temperature store them in a clean and dry airtight container.
• Add love to make these Sunnundalu | Maask ke Laddu taste ‘Yummy’.