Sunnundalu is a traditional sweet dish made in Andhra — it is both nutritious and delicious.
We are starting the last week of this month’s blogging marathon and my theme for this week is ‘all that is round – a ladoo??’ The first thing that came to my mind when I thought of ladoo is Sunnundalu – one of my absolute favorite Andhra sweet. These ladoo are very easy to make and they taste absolutely delicious.
I stay away from making Indian desserts like boondhi ladoo or thokkudu ladoo because they involve sugar syrup. I lack the patience to wait to get 1-string, 2-string or whatever string the recipe calls for. This usually ends up in either hard hockey puck ladoo or something with porridge consistency. My mom who is a pro in making these delectable dishes and I wish I get time to learn from her before I’m too old 🙂
These Sunnundalu have nothing to do with sugar syrup — you might have guessed that part already. These are probably the easiest of all ladoo. All the attention needs to be paid in roasting urad dal until lightly golden and very fragrant. Once that is out of the way, rest of the recipe is easy peasy.
Traditionally dry fruit are not added to these ladoo, but I guess this is the modern twist to a classic dish. I watched this recipe on a Telugu cooking show. Almonds and cashews add creaminess when ground and help in making ladoo without adding too much ghee.
These urad dal ladoo are excellent source of protein and making them with jaggery adds iron to the dish too. All in all, these are healthy and yummy treat that you won’t feel guilty in eating.
Here are a couple of my favorite, easy to make ladoo recipes:
Coconut Malai Ladoo
Oats Rava Ladoo
Lets check out what my fellow marathoners have cooked today for BM# 86.
Dry Fruit Urad dal Laddoo (Sunnundalu)
Ingredients
- ½ cup Whole Urad dal (Minapappu)
- ¼ cup Almonds
- ¼ cup Cashews
- ¼ cup Grated Jaggery, add more if you like sweeter laddoo
- ½ tsp Ground Cardamom
- ¼ cup Ghee, melted
Instructions
- Dry roast urad dal in a heavy bottom pan on low heat until fragrant and lightly browned. Remove onto a wide plate to cool.
- In the same pan, dry roast almonds and cashews until lightly browned. Remove from heat and let cool.
- Once dal and nuts are cool, grind into a fine powder. Remove it into a mixing bowl.
- Add grated jaggery, cardamom and 3tbsp ghee. Mix well to combine.
- Make small bite size laddoo -- if the mixture seems too crumbly, then add more melted ghee as needed, so the mixture holds together.
- Store the laddoo in an airtight container for up to 10 days.
Usha
Even I am weak at making sugar syrups to the right consistency and second, I am not at all a fan of boodi laddus. So I never even attempt making boondi laddu. However, sunnundalu and other laddus with lentils and grains is a totally different story. I don’t mind preparing since they are so easy to make and taste yum as well!
Vaishali
This one is a favorite..I still remember Padma getting them for 25th Meet and I going crazy over them…Adding nuts is a great addition to the traditional ones.
Rafeeda - The Big Sweet Tooth
Priyaakka just shared toor dal laddu, and now you have shared with urad dal… very interesting! Inch pinch with you, I don’t go anywhere close to our sweets just because of this consistency, easier is to buy and eat if I crave for it… hehe… I like that they have limited ghee and is sweetened with jaggery and the nuts are of course a bonus! Looks amazing…
Sharmila - The Happie Friends Potpourri Corner
I have tasted this once in a friends place.. Even now i remember the taste.. yummy yummy..
Srivalli
I love these laddos Pavani. the laddos have come out so well..reminds me that its been a while since we made at home..
Manjula Bharath
wow those ladoos are calling me 😀 Sunnandalu looks so yummy the traditional way with urad dal looks so yummy.. I love sweets with jaggery in them this is looking so addictive 🙂
Harini
Love the addition of the nuts in there. My kids don’t like the texture of sunnundalu and I love them for the texture. I feel so bad for them that they are unable to enjoy such healthy food. But the child in me is dancing – more for me 🙂
Gayathri Kumar
This is such a flavourful ladoo. And I do agree with you on sugar syrups. They are too risky. I guess the dry fruits give a nice softness to the ladoos..
Priya Suresh
Adding dry fruits to the traditional sunnundalu sounds ultimate and am sure this laddoos will definitely please my sweet tooth. Tempting me to make some soon.
Renu
Such a healthy ladoo and that too without sugar…loved it..bookmarking it.
Sushma Pinjala
Sunnundalu look so yummy Pavani. Almond and Cashew powder make sit more healthy and rich.
Suma Gandlur
Good idea. Adding nuts to the classic sunnundalu makes them more nutritious.
Jyoti Babel
Together with cashews and almonds, I am sure these laddoos tasted rich. Love the shots.
Rujuta
Hi
the laddoos are healthy and look great
thanks for sharing recipe
best wishes
Chef Mireille
looks healthy and delicious too
Ashwini
What is the procedure if my jaggery has some impurities in it. ?