This is a typical Andhra sweet. Delicious, soft urad dal ,sugar and ghee balls just melts in the mouth. I remember my mom making these very often in my childhood. As urad dal is used, this is a protein rich sweet. My mom used to make the powder and store it and made the sunnundalu with pure ghee as soon as we came from the school. Some make these with whole urad dal( black gram dal) and jaggery, as they are good for health. The taste of these two versions is completely different. Choosing the dal is up to you.
INGREDIENTS
- Urad dal 1 cup
- Sugar 3/4 cup
- Ghee 1/2 cup
- Cardamom 4
- rice 1 Tsp
Dry roast the urad dal on a slow flame until golden brown and u feel a distinct aroma from the dal. Dry roast the rice also until it changes to white color . Now cool the dal and grind the rice and dal to a fine powder(some what like rice flour and not like maida). Grind the sugar and cardamom to a fine powder. Mix the sugar and urad dal powder well. Now heat the ghee and cool it slightly above room temperature. Slowly add the ghee to the powder by mixing until you could form the mixture into ladoos. Make the sunnundalu and store in a air tight container.
- When using black gram dal with skin use grated jaggery instead of sugar.
- The ghee used should not be hot. Very hot ghee makes them hard.
- Rice is used so that the sunnundalu doesn't stick in mouth.
- Make the powder and store in a airtight container and make the sunnundalu with pure ghee when required.
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