Urad dal laddu is the most famous and traditional South Indian dessert. Urad dal is used as a major ingredient in Indian cuisine for preparing a healthy diet. Urad dal is also known as black gram in English, minappappu in Telugu and Urad dhuli in Hindi. These laddu is popularly called as Sunni vunda, or Sunnundalu. The step by step procedure with detailed video recipe.
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Udad dal laddu in simple steps. Dry roast urad dal, let it cool completely and blend to a fine powder. Blend the sugar and transfer to a bowl. Mix ghee, top with fried cashew nuts and shape laddu. Store in an airtight container for a month.
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Urad dhuli is an important ingredient in tempering for most south Indian dishes. It is one of the richest sources of proteins and Vitamin B. It is good for women as it has iron, folic acid, calcium, magnesium, potassium which makes it a healthy pulse. This helps boost the energy levels in the body and keeps you active.
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Sunundalu recipe video:
Urad dal laddu recipe card:
Urad dal laddu is the most famous and traditional South Indian dessert. These laddu is popularly called as Sunni vunda, or Sunnundalu. The step by step procedure with detailed video recipe.
- Urad dal – 1 cup
- Sugar – 1 cup
- Cashew nuts – 1/4 cup
- Ghee – 1/2 cup
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Heat a pan add urad dal and mix continuously.
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Dry roast urad dal in a low flame, until you get a nice flavour.
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After 10 minutes, it turns into golden brown and become aromatic.
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Roasting urad dal well is very important step in this recipe.
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Remove from flame, let it cool down.
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Take a blender jar to add urad dal and blend them into a fine powder.
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Add urad dal powder into a bowl.
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In the same blender jar add sugar and blend them into the fine powder.
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Transfer to the bowl.
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Heat a pan add ghee and add cashew nuts fry until it turns into golden brown.
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Add cashew nuts and mix well.
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Adjust the melted ghee to the mixture and mix well.
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Take equal portions of the mixture and make small or medium-sized urad dal laddu.
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Top with cahew nuts and shape laddu.
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The traditional sunundalu is ready to serve.
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Store udad dal ke laddu in air container jar for at least 20 days or a month.
Step by step procedure for urad dal laddu:
Roasting:
Heat a pan add urad dal and mix continuously.
Dry roast urad dal in a low flame, until you get a nice flavour.
After 10 minutes, it turns into golden brown and become aromatic.
Roasting urad dal well is very important for this recipe.
Remove from flame, let it cool down.
Blending:
Take a blender jar to add urad dal and blend them into a fine powder.
Transfer urad dal powder into a bowl.
In the same blender jar add sugar and blend them into the fine powder.
Add sugar powder into the same bowl.
Heat a pan add ghee and add cashew nuts fry until it turns into golden brown.
Shaping:
Add cashew nuts and mix well.
Adjust the melted ghee to the mixture and mix well.
Take equal portions of the mixture and make small or medium-sized urad dal laddu.
Top with cashew nuts and shape as laddu.
The traditional sunundalu is ready to serve.
Store in air container jar for at least 20 days or a month.
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