Sunnundalu

IMP NOTE :

The most crucial step in the recipe is roasting the urad dal until it is aromatic and gently brown. This is the step that needs the most attention. 

Using a low burner, warm a pan or kadai with a thick bottom. Add 1 cup of urad dal (black gram).

Dry roast the urad dal till it develops a lovely golden color and has a pleasant aroma

One tablespoon of rice garins should be added to the urad dal once you notice it starting to become a light golden brown ( this will not make the laddoo feel sticky in the mouth). Continue rosting it now until the two of them are a lovely golden color.

Let the dal to finish cooling in the pan

Once the lentils have cooled, combine them with the cardamom seeds in a grinder jar and grind until a coarse powder has formed; do not make it too fine. While eating it, you should be able to detect a light crunch.

Move the urad dal flour to a container, then add in the jaggery and mix well.

The mixture of flour made from urad dal and jaggery is added to the same grinder jar and ground until it becomes a fine powder. Taste and add extra jaggery if needed.

Simply warm the ghee up. Add a small amount of warm ghee to begin with, and then more as needed to the fine powder.

Once the Ghee has been added; combine well and attempt to produce a laddu. You need to add a bit extra ghee if it isn't holding, so check that. Press it down repeatedly until a nice laddu shape appears.

Tada…… So here's my recepie of Sunnundalu which will melt in your mouth, that are not only amazing in taste but are soul satisfying.

After our Sunnundalu are prepared , it can be kept for a long time by putting it in airtight containers.

Alternative:

Another simple way to prepare sunnundalu is to keep Urad dal powder and brown sugar (or) jaggery powder seperatly. Ghee can be added to this mixture whenever you want to make laddu, allowing you to create instant laddoos.