Sunnundalu
| Submitted by: Krishnaveni Kumbaji, Computer Science MS, 2002 |
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This is a dessert that is popular in Andhra Pradesh, India. It is extremely simple to make and is generally made during festivals or celebrations. It is given to pregnant women as it is high in iron and protein and is considered extremely beneficial for the mother and baby. My mom used to make them regularly for me when I was pregnant and I fell in love with them. I regularly make it for my kids and they love it too!
| Servings: 8 | Cultural Connection: Andhra Pradesh, India |
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Ingredients
| 1 cup urad dal | ¾ cup powdered sugar | ½ cup ghee |
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| 10 Cashews (optional) | 10 Almonds (optional) |
Instructions
- Roast urad dal until light brown, or until it starts to smell good. Keep stirring continuously so the urad dal doesn’t burn.
- Once it cools down, grind it to a fine powder.
- Add this urad dal powder to the powdered sugar and mix well.
- If you would like to add the dry fruits, cut them in small pieces and fry them in a tablespoon ghee until golden brown.
- Add the fried dry fruits to the urad dal and sugar mix.
- Heat the remaining ghee and gradually add it to the mix making sure it is not too runny. There should be enough ghee for you to be able to shape the mix to a nice round ball (laddoo). Be careful while making the laddoo as the mix will be quite hot.
- Store them in an airtight container and they stay fresh for a month.
