Sunnundalu | Urad Dal Laddu Recipe

Sunnundalu | Urad Dal Laddu - Traditional Indian sweet recipe (no bake protein balls).

5 from 33 votes

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.

Prep Time20

Cook Time10

Total Time30

Course: Desserts, sweets

Cuisine: Indian

Diet: Gluten Free

Servings: Laddus

Calories: 124kcal

Author: Kushi

Equipment

Ingredients

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