SUNNUNDALU | How to make SUNNUNDALU

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

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    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 is delicious and authentic dish. SUNNUNDALU by Sujatha Ratnala is a great option when you want something interesting to eat at home. Restaurant style SUNNUNDALU is liked by most people . The preparation time of this recipe is 20 minutes and it takes 15 minutes to cook it properly. SUNNUNDALU is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect SUNNUNDALU. SUNNUNDALU is an amazing dish which is perfectly appropriate for any occasion. SUNNUNDALU is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style SUNNUNDALU at your home.

  • 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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