Minapa Sunnundalu Recipe | Urad dal Ladoo with Jaggery

Sunnundalu are a traditional sweet dish made in Andhra with whole urad dal or minapappu. This is a simple and easy to make recipe with just a few ingredients.

My version uses with jaggery and has the added goodness to nuts. This is a nutritious and delicious urad dal laddu. Give this recipe a try and I am sure you will love it too.

About the Recipe

When I think of ladoo, the first thing that comes to my mind is Sunnundalu or Andhra style urad dal laddoo. It is one of my absolute favorite Andhra sweet. These ladoo are very easy to make and they taste absolutely delicious.

Most Indian laddo involve making sugar syrup like chalimidi or thokkudu ladoo. These recipes require a bit of patience and experience. But this sunnundalu recipe has nothing to do with sugar syrup. They are probably the easiest of all ladoo recipes.

You need just a handful of ingredients to make these urad dal laddu. Traditionally, whole urad dal aka minapappu in Telugu along with a sweetener is all you need. But my version includes roasted nuts, making these slightly more nutritious. I also use jaggery instead of sugar.

The main component of the recipe is the even roasting of urad dal until lightly golden and very fragrant. This is the step that needs the most attention. Rest of the recipe is easy peasy.

This recipe is from 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. 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.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

As I mentioned before, this sunnundalu recipe does not need many ingredients.

• Whole urad dal or minapappu - I use dhuli urad dal or skinned whole white lentils for this recipe. But you can also make this with unwashed, with skin - black lentils. The color of the ladoo will be darker but they are packed with even more nutrition and taste.
• Jaggery - this is the sweetener that is typically used to make this recipe. But you can also use regular granulated or light brown sugar. Coconut or grated palm sugar are also excellent options.
• Ghee - gives these ladoo it's characteristic nutty flavor. I would not recommend substituting with oil or even unsalted butter. If you can, use homemade ghee, if not store bought will work in a pinch.
• Nuts - I use cashews and almonds, but feel free to use any of your favorite nuts. Walnuts, pistachios etc. are all great options here.
• Ground cardamom

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Minapa sunnundalu are very easy to make. There is no technique that needs to be mastered. Only thing to keep in mind is to evenly roast urad dal until nice and fragrant - this step lends all the flavor to the ladoo.

In a heavy bottom pan on medium-low heat, add urad dal and dry roast, stirring constantly, until lightly browned and fragrant. This will take about 10~15 minutes. Remove onto a wide plate to cool. In the same pan, add almonds, cashews and dry roast until lightly browned. Remove from heat and let cool.

Once dal and nuts have cooled completely, add them to a blender and grind into a fine powder. Add grated jaggery and pulse a few times to evenly incorporate it with the other ingredients. Transfer the dal mixture into a medium size mixing bowl.

To the mixture add cardamom and 3 tablespoons of ghee. Mix well to combine. The mixture to form a ball when you press it with your fingers. If the mixture seems too crumbly, then add more melted ghee as needed, so the mixture holds together.

Make small bite size ladoo and place them in an airtight container. You can store these for up to 10 days.

Expert Tips

• Make sure to evenly roast urad dal on medium-low flame until nice and fragrant. This is the most important step in the recipe because it lends all the flavor to the ladoo. So, take your time and do not rush this step.
• Your nose is the best indicator to know when the dal is ready. Once you smell the fragrance of roasted lentils from the pan, it is time to take them off from the pan.
• To make the traditional sunnundalu recipe, just simply omit the nuts and reduce the quantity of jaggery to ⅔~3/4 cup
• You can make sununda with sugar as well. Simply substitute grated jaggery with granulated sugar. Give it a whiz in the blender along with the lentils to make it into a powder.
• Ghee is a very important part of the recipe. Do not use oil or unsalted butter.
• You can reduce the quantity of ghee in the recipe to 2 tablespoons. In which case, you will have to add 2~3 tablespoons of warm milk to form the ladoo.
• Leftovers can be stored in an airtight container at room temperature for up to a week.

You might also like

Here are a few more easy and delicious Indian sweet dishes that you might like:

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Sunnundalu

Sunnundalu is a traditional sweet dish made in Andhra -- it is both nutritious and delicious. This recipe is made with urad dal and dry fruit.

Author: Pavani

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Cook Time: 20 minutes mins

Total Time: 20 minutes mins

Course: Dessert

Cuisine: andhra, south indian

Servings: 20 servings

Ingredients

1x2x3x

• ½ cup Whole Urad dal
• ¼ cup Almonds
• ¼ cup Cashews
• ¾~1 cup Grated Jaggery*, adjust as per sweet preference
• ½ teaspoon Ground Cardamom
• ¼ cup Very soft or melted Ghee, divided, plus more if needed

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Instructions

• In a heavy bottom pan on medium-low heat, add urad dal and dry roast, stirring constantly, until lightly browned and fragrant. This will take about 8~10 minutes. Remove onto a wide plate to cool. In the same pan, add almonds, cashews and dry roast until lightly browned. Remove from heat and let cool.
• Once dal and nuts have cooled completely, add them to a blender and grind into a fine powder. Add grated jaggery and pulse a few times to evenly incorporate it with the other ingredients. Transfer the dal mixture into a medium size mixing bowl.
• To the mixture add cardamom and 3 tablespoons of ghee. Mix well to combine. The mixture to form a ball when you press it with your fingers. If the mixture seems too crumbly, then add more melted ghee as needed, so the mixture holds together.
• Make small bite size ladoo and place them in an airtight container. You can store these for up to 1 week.*

Notes

• Make sure to evenly roast urad dal on medium-low flame until nice and fragrant. This is the most important step in the recipe because it lends all the flavor to the ladoo. So, take your time and do not rush this step.
• Your nose is the best indicator to know when the dal is ready. Once you smell the fragrance of roasted lentils from the pan, it is time to take them off from the pan.
• To make the traditional sunnundalu recipe, just simply omit the nuts and reduce the quantity of jaggery to ⅔~3/4 cup
• You can make sunnundalu with sugar as well. Simply substitute grated jaggery with granulated sugar. Give it a whiz in the blender along with the lentils to make it into a powder.
• Ghee is a very important part of the recipe. Do not use oil or unsalted butter.
• You can reduce the quantity of ghee in the recipe to 2 tablespoons. In which case, you will have to add 2~3 tablespoons of warm milk to form the ladoo.
• Leftovers can be stored in an airtight container at room temperature for up to a week.

Nutrition

Serving: 1Ladoo | Calories: 86kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 1mg | Potassium: 25mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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