Sunnundalu Recipe Complete Recipe + Ingredients List

What is Sunnundalu Recipe? – An introduction

Sunnundalu, a classic sweet from the heartland of Andhra Pradesh, has the charm to bring a nostalgic smile to anyone who’s savored its nutty aroma and grainy texture. These delectable ladoos aren’t just treats, they are a celebration of simplicity and traditional flavors. No festival or special occasion is complete without a dab of ghee melting over warm, aromatic urad dal flour, combined with the sweetness of sugar or the earthiness of jaggery. Whether you’re rolling these sweets in the palm of your hand or savoring each bite, the preparation and consumption of Sunnundalu are intimate experiences. But the best part? You have the power to make them your own, tweaking and twisting as you go. Here’s how to create these delightful treats—with a dash of modern kitchen wisdom:

Sunnundalu Recipe Ingredients List

• 1 cup urad dal ( (215 grams))
• 10 tablespoons organic sugar (( ½ cup + 2 tablespoons
• reduce to use refined sugar))
• 4 green cardamoms ((⅓ teaspoon cardamom powder))
• ¼ cup ghee ((2 tablespoons optional
• if needed))
• 1 cup urad dal
• ¾ cup jaggery ((140 grams
• not jaggery powder
• adjust to taste
• read notes))
• 4 green cardamoms
• 6 tablespoons ghee ((more if required))

Sunnundalu Recipe Recipe

• Start by thoroughly washing the urad dal in a bowl, changing the water thrice. Immediately drain through a colander and remove any excess water by shaking.
• Spread the dal on a clean, dry cloth or a tray. Leave it out to air dry for about 10 minutes.
• For unwashed lentils, heat a pan on medium-low and roast for 5 minutes. Then, lower the heat and continue to roast until they’re golden, fragrant, and crunchy. Turn off the stove.
• If you rinsed the lentils, place them in a heavy-bottomed pan and roast over high heat, stirring for 5 minutes. Lower the flame to medium, roast for 2 more minutes, then on low for another 3-4 minutes until they achieve a golden hue.
• Ensure the lentils are completely cooled. Check if they’re done by tasting; they should be crunchy without a raw bite.
• Grind the cooled lentils to a slightly coarse powder that resembles fine semolina.
• To incorporate sweetness, combine urad dal flour with finely powdered sugar and cardamom in a bowl, adjusting sugar to taste.
• Alternatively, blend the flour with chopped or grated jaggery in the grinder, taste testing and adjusting as needed.
• Heat The OG ghee until melted and slightly hot. Using 4 teaspoons at a time, mix with the urad dal mixture.
• To shape ladoos, take a small portion of the mix and firmly press it in your palm to bind. If it doesn’t hold, add more ghee; if too soggy, add more flour.
• Once formed, let the ladoos cool. You can re-press them for a smoother finish.
• Sunnundalu can be stored in a steel or glass jar, kept at room temperature for a month, or refrigerated for up to 3 months.

Healthier Version of Sunnundalu Recipe Recipe

• Switch out urad dal for roasted chickpea flour to reduce prep time and promote fiber intake.
• Instead of sugar, opt for a natural sweetener like stevia or monk fruit sweetener to lower the calorie content.
• Reduce the amount of The OG ghee, and use a few drops of warm milk to bind the mixture if it’s too dry, significantly cutting down on fat.

Sunnundalu Recipe Recipe Nutritional Facts

Sunnundalu Recipe is a world dish with a calorie count of 189 kcal calories per serving. Per serving, it is estimated to have 50 g carbohydrates, – proteins, – fats, 3 mg sodium and 8 g sugar!

Lastly, introducing a novel element to enhance the nutritional value without skimping on taste add a tablespoon of flaxseed powder to the mix for an omega-3 boost! Sunnundalu is more than just a sweet; it’s a treasure trove of traditions and cherished memories. With these little rounds of pleasure, you’ve got the perfect amalgam of health and heritage right in your hands. Whether you’re sticking to the classic recipe or going for the healthier twist, remember, it’s all about the personal touch you impart to these age-old delights. Share with family, or squirrel away a few for yourself – either way, the flavor of affection won’t be missed. Enjoy crafting (and devouring) these delectable ladoos!