SUNNUNDALU | How to make SUNNUNDALU

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BySujatha Ratnala
Created on 17th Feb 2016
  • SUNNUNDALU, How to make SUNNUNDALU
  • SUNNUNDALU | How to make SUNNUNDALU (8 likes)

  • 0 reviews
    Rate It!
  • By Sujatha Ratnala
    Created on 17th Feb 2016

About SUNNUNDALU

A tour into some of the dry sweets from our side- Sunnundalu, Chimili, Chalimidi and Pumpkin cake. Sunnunda literally means “laddoos made of sunni pindi or udat dal”. A classic and simple sweet made out of only 3 ingredients and free from deep frying.. A calcium rich winter snack for kids and women. During my vacation in our native village, my grandmom used to give me a small glass of udat dal and ask me to grind it in chakki or rubbarai for passing the time and making this wonderful dish. After my marriage, my MIL’s sister used to prepare and send across this sweet on different occasions and from last few years, it has become a regular in our kitchen and my kids absolutely love it.

SUNNUNDALU, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Sujatha Ratnala. SUNNUNDALU is a dish which demands no explanations, it's a whole world of flavour in itself. SUNNUNDALU is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of SUNNUNDALU by Sujatha Ratnala is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing SUNNUNDALU.

  • Prep Time20mins
  • Cook Time15mins
  • Serves4People
SUNNUNDALU

Ingredients to make SUNNUNDALU

  • Udat Dal- 1 glass
  • Sugar - 1 glass
  • Ghee - 1/2 glass
  • Elachi powder - optional

How to make SUNNUNDALU

  1. In a kadai, roast the udat dal. It will emanate a nice flavor. Keep stirring and roasting till it turns uniformly brownish. It should not turn dark. Allow it to cool.
  2. Grind the sugar.
  3. In a wide mouth mixer, make a fine powder of udat dal. Sieve it (jallinchadam) with a thin filter and regrind the unsieved portion till it gets down the sieve.
  4. Heat the ghee in a small vessel.
  5. In the same kadai or mixing bowl, mix the sugar and ground udat dal flour. Add 1/4 glass warm ghee. Start rolling the mixture into laddoos. Add additional ghee as required to roll firm laddoos.
  6. Serve it warm to enjoy!
My Tip: a) Optionally roasted chana dal (thokudda laddoo) or roasted urat dal with peel can be used. b) In case of large portions, to prevent crumbling, divide it into 3 or 4 portions and add additional ghee to each portion while rolling.

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