My Mom’s Sunnundalu Recipe

Sunnundalu is my family’s favorite ladoo. My Mom’s makes delicious Sunnundalu or urad dal ladoo. I bet everyone loves Mom’s cooking πŸ™‚ My Mom is not an expert in making traditional sweets but she is expert in making contemporary cooking. We have been eating this sunnundalu’s from my childhood .I have not tried this Sunnundalu Recipe.I assumed it’s lot of work and I feared that I might mess up my Sunnundalu memories..silly me πŸ˜‰ But it is very easy and simple recipe.

Ingredients for My Mom’s Sunnundalu Recipe:

Urad Dal /Uddi Pappu 1 Cup

Sugar 3/4 Cup

Rice 1/4 Cup

Ghee few Tbsps to 1/4 cup

Milk (Optional)

Cardamom /ElachiΒ  4 to 6

Procedure for My Mom’s Sunnundalu Recipe:

First dry roast your urad dal or uddi pappu in a pan till they change into light golden color. It takes about 15 to 20 min on low to medium flame.Don’t rush you might end up with burnt dal.

my-moms-sunnundalu-roasted-uddi-pappu

Remove the roasted urad dal or uddi pappu into another bowl and let it cool.

Now dry roast rice in the same pan.

my-moms-sunnundalu-roasted-rice

Powder sugar and elachi.

my-moms-sunnundalu-blending-sugar

Once uddi pappu and rice is cool enough blend them into fine powder. Don’t expect very fine powder similar to rice flour or something.

 

 

 

my-moms-sunnundalu-roasted-dalnrice

my-moms-sunnundalu-blending

my-moms-sunnundalu-blended-powder

Take a big bowl and dump the blended powder into it and make a deep well in the flour and add in sugar and cardamom powder.Mix it well.

my-moms-sunnundalu-mixing-powders

Now melt ghee and add few tablespoons at a time and mix it good.

my-moms-sunnundalu-mix-ghee

You can either completely use ghee as your binder to make sunnundalu or you can use milk and ghee combination to make sunnundalu.I made with ghee alone for this time.

First try to make a ladoo if it doesn’t hold it shape or you notice cracks on ladoo add few table spoons of ghee and try again. Sunnundalu should not crumble and it should hold it shape then you have a winner and make sunnundalu with rest of the dough.

my moms sunnundalu recipe

Store them in air tight container.Enjoy Sunnundalu πŸ™‚

Note: You can use jaggery instead of sugar. Select good quality jaggery which doesn’t have any impurities.

I made this sunnundalu second time within a week .Yikes.This time I washed urad dal and rice. Dried them on cloth at room temparature. When they are dry I had roasted them. My Mother made fun of me for doing this. She said since you are going to fry whatever is there will go away. But I tried it anyway. This time roasting time took longer than my first time.But the sunnundalu powder came out good. And I have added milk and ghee combination. This time sunnundalu was softer and some what similar to ravva laddoo.

Next time I will skip milk and see how this might end up. Until then …

XOXO

 

 

 

 

 

my moms sunnundalu recipe
Print

My Mom's Sunnundalu Recipe

Making of My Mom's Sunnundalu Recipe
Course Dessert
Cuisine Indian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10
Author Sravanthi

Ingredients

  • Urad Dal /Uddi Pappu 1 Cup
  • Sugar 3/4 Cup
  • Rice 1/4 Cup
  • Ghee few Tbsps to 1/4 cup
  • Milk (Optional)
  • Cardamom /Elachi 4 to 6

Instructions

  1. First dry roast your urad dal or uddi pappu in a pan till they change into light golden color. It takes about 15 to 20 min on low to medium flame.Don't rush you might end up with burnt dal.
  2. Remove the roasted urad dal or uddi pappu into another bowl and let it cool.
  3. Now dry roast rice in the same pan.
  4. Powder sugar and elachi.
  5. Once uddi pappu and rice is cool enough blend them into fine powder. Don't expect very fine powder similar to rice flour or something.
  6. Take a big bowl and dump the blended powder into it and make a deep well in the flour and add in sugar and cardamom powder.Mix it well.
  7. Now melt ghee and add few tablespoons at a time and mix it good.
  8. You can either completely use ghee as your binder to make sunnundalu or you can use milk and ghee combination to make sunnundalu.I made with ghee alone for this time.
  9. First try to make a ladoo if it doesn't hold it shape or you notice cracks on ladoo add few table spoons of ghee and try again. Sunnundalu should not crumble and it should hold it shape then you have a winner and make sunnundalu with rest of the dough.
  10. Store them in air tight container.
0 comments… add one

Leave a Comment

English English Hindi Hindi Kannada Kannada Malayalam Malayalam Tamil Tamil Telugu Telugu