Sunnundalu | Urad Dal Laddu Recipe

Sunnundalu (Urad Dal Laddu) is a traditional sweet recipe made using urad dal, jaggery (sugar), and ghee. Laddus are specially made for festivals and special occasions. This sweet is also offered to god in the form of naivedyam and prasadam for puja.

Urad dal laddu

Sunnundalu, also known as sunni vunda or sunni undali, is a no-bake protein ball popular in Andhra Pradesh, India. To make this laddu, you need jaggery (bedlam), urad dal, and homemade desi ghee. Like our almond laddu, this ladoo is also flourless and gluten-free.

Urad dal ladoo can be prepared for festivals like Diwali, Navratri, Ganesh Chaturthi, Janmashtami, Sankranthi, and Ugadi. This sweet ladoo is also the best energy booster for kids and pregnant ladies. If you are planning to travel long flights or on days when your kids are not interested in eating, give them this laddu. It is nutritious.

Also, check out some of the best Indian sweets and desserts, as well as Diwali traditional recipes.

Ingredients

The three main ingredients used to make sunnandalu

Urad dal (Black gram or lentil): Urad dal is rich in protein and thus acts as an energy booster. Urad dal is also known as black gram lentil

Ghee (Brown butter): Healthiest source of edible fat. Adds rich and nutty aroma.

Jaggery (Gur or Gud): Healthy sweetener. You can even use sugar, but reduce the quantity to half.

Check out the recipe card for the full list of the ingredients.

Step-by-step instructions

1. Dry roast the urad dal on medium to medium-low flame until it has a nice aroma and is golden in color.
2. Keep stirring it continuously to roast evenly and not burn from the bottom. Switch off the flame and let it cool completely.
3. Grind the lentils into a coarse or fine powder. If you like your laddu crunchy, grind it a little coarse, and grind it fine if you want your laddu smooth. Transfer this to a bowl.
4. Powder jaggery or sugar (whatever you prefer to use), along with a pinch of salt in the same blender. Transfer the powder to the same bowl of dal and mix well.
5. Now add warm ghee to a portion of the mixture little by little. Only add some of the ghee at a time. Take a portion of this mixture and roll it into balls.
6. Keep repeating the process of adding ghee and rolling them into balls until you are done.
7. Store the ladoo in an airtight container.

Tips

• If using sugar, ¾ cup will be sufficient.
• Start rolling the mixture into laddus as soon as you add warm ghee. 
• Please do not burn the dal while roasting; ensure you roast it on medium or low flame. 
• If you have a big blender or mixer, you can blend everything, but make sure the roasted dal is cooled completely. 
• If you find rolling the laddu difficult, especially if you are doing it for the first time or you are short on time, you can mix all three ingredients, store them in an airtight container, and serve a tablespoon of it along with breakfast, lunch, or dinner In this case, add ½ cup of ghee.
• You can use milk instead of ghee, but it should be consumed immediately and has no shelf life. 
• As you can see in the mixture above, I have blended my mixture into coarse powder as I like the crunchy version. If you like it smooth, make it into fine powder. 
• Salt is optional, but I always add a pinch in my sweet recipes, as it gives the dish a different kick. 
• You can use split black gram with or without the skin. The color of the laddu will change accordingly.

More ladoo recipes

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Recipe card

Sunnundalu | Urad Dal Laddu Recipe

Kushi

Sunnundalu (Urad Dal Laddu) is a traditional sweet recipe made using urad dal, jaggery (sugar), and ghee. Laddus are specially made for festivals and special occasions. This sweet is also offered to god in the form of naivedyam and prasadam for puja.

5 from 33 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Desserts, sweets

Cuisine Indian

Servings 24 Laddus

Calories 124 kcal

Equipment

• ▢
  Pan

Ingredients

  

1x2x3x

• ▢ 1 ½ cups Urad Dal with or without skin, urad dal is also known as black gram lentil
• ▢ 1 ½ cups Jaggery Grated. You can substitute jaggery with Brown sugar or Sugar.
• ▢ ½ to ¾ cup Ghee , warm and melted, adjust as needed
• ▢ ⅛ teaspoon Salt a pinch, optional

Instructions

 

• Dry roast the urad dal on medium to medium-low flame until it has a nice aroma and is golden in color.
  1 ½ cups Urad Dal
• Keep stirring it continuously to roast evenly and not burn from the bottom. Switch off the flame and let it cool completely.
• Grind the lentils into a coarse or fine powder. If you like your laddu crunchy, grind it a little coarse, and grind it fine if you want your laddu smooth. Transfer this to a bowl.
• Powder jaggery or sugar (whatever you prefer to use), along with a pinch of salt in the same blender. Transfer the powder to the same bowl of dal and mix well.
  1 ½ cups Jaggery, ⅛ teaspoon Salt
• Now add warm ghee to a portion of the mixture little by little. Only add some of the ghee at a time. Take a portion of this mixture and roll it into balls.
  ½ to ¾ cup Ghee
• Keep repeating the process of adding ghee and rolling them into balls until you are done.
• Store the ladoo in an airtight conatiner.

Notes

• If using sugar, ¾ cup will be sufficient.
• Start rolling the mixture into laddus as soon as you add warm ghee. 
• Please do not burn the dal while roasting; ensure you roast it on medium or low flame. 
• If you have a big blender or mixer, you can blend everything, but make sure the roasted dal is cooled completely. 
• If you find rolling the laddu difficult, especially if you are doing it for the first time or you are short on time, you can mix all three ingredients, store them in an airtight container, and serve a tablespoon of it along with breakfast, lunch, or dinner In this case, add ½ cup of ghee.
• You can use milk instead of ghee, but it should be consumed immediately and has no shelf life. 
• As you can see in the mixture above, I have blended my mixture into coarse powder as I like the crunchy version. If you like it smooth, make it into fine powder. 
• Salt is optional, but I always add a pinch in my sweet recipes, as it gives the dish a different kick. 
• You can use split black gram with or without the skin. The color of the laddu will change accordingly.

Nutrition

Calories: 124kcalCarbohydrates: 19gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 13mgPotassium: 0.003mgFiber: 3gSugar: 13gVitamin A: 1IUVitamin C: 1mgCalcium: 12mgIron: 1mg

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Note: We originally posted this urad dal laddu recipe in Sept 2019. It has now been modified in Sep 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.