Urad dal Laddoo / Sunundalu / Minapa Sunundalu / South India's Special Laddoo


I believe this classic Andhra sweet made with urad dal / minapa pappu is everybody's favorite. It is considered as one of the healthiest laddoos which is rich in protein and calcium. This is my first try and this turned out soul-satisfyingly good and left me in a nostalgic lane.. These can be made using jaggery powder or sugar powder. Today, I've made using sugar powder, ooddles of ghee and love 😊 
So, shall we begin? 



                                  To make this recipe, you'll need : 


Urad dal / Minapa pappu
1 cup
Sugar
3/4th cup
Melted ghee/ clarified butter
1/4th cup – ½ cup
Elaichi / Green cardamom powder
½ teaspoon
                                       

                                           
                                                        Method : 

1. Dry roast the urad dal on low flame until they turn slightly brown and fragrant. Remove from the heat and set aside to cool. 
(Don't hurry in this step in order to get the dal roasted quickly. Slow roasting is the key. It will take about 20 to 25 mins. Properly roasted dal = perfect tasty laddoo) 
2. Add the cooled roasted dal to the mixer jar and grind it slightly coarse. 
3. Transfer the urad dal powder onto a plate and add the sugar and grind it to into a fine powder. ( if you don't have elaichi powder separately, add 1 or 2 elaichies to the sugar and grind well)
4. Add the sugar powder to the urdal powder, add elaichi powder and mix well. 
5. Add a tablespoon of melted ghee to a portion of the powder and make one laddoo out of it. Continue until you're done with the laddoos. 
6. Once the laddoos are done, they are ready to eat. You can store them in an air tight container for several days. 

                                                             Pictorial : 

1. Dry roast the urad dal on low flame until they turn slightly brown and fragrant. Remove from the heat and set aside to cool. ( Don't hurry in this step in order to get the dal roasted quickly. Slow roasting is the key. It will take about 20 to 25 mins.  Properly roasted dal = proper laddoo) 



2. Add the cooled roasted dal to the mixer jar and grind it slightly coarse. 




3. Transfer the urad dal powder onto a plate and add the sugar and grind it to into a fine powder. ( if you don't have elaichi powder separately, add 1 or 2 elaichies to the sugar and grind well)



4. Add the sugar powder to the urdal powder, add elaichi powder and mix well. 


5. Add a tablespoon of melted ghee to a portion of the powder and make one laddoo out of it. Continue until you're done with the laddoos. 



6. Once the laddoos are done, they are ready to eat. You can store them in an air tight container for several days.



                                                                         Enjoy!

                                   Thank you for visiting Blessy's Kitchen :)