Sunnundalu (Urad Dal Ladoos): A Traditional Treat with Melt-in-the-Mouth Goodness

Sunnundalu, also known as urad dal ladoos, are one of those timeless sweets that instantly bring back memories of home, festivals, and grandmother’s kitchens. Popular in Andhra Pradesh and Telangana, these ladoos are especially loved during winters, Sankranti celebrations, and postnatal care because of their nourishing and warming qualities. Simple in ingredients yet rich in taste and nutrition, sunnundalu prove that traditional recipes often know best.
The heart of a perfect sunnundalu lies in how the black gram, or urad dal, is roasted. This step decides everything, from aroma to texture. When roasted slowly and patiently, urad dal releases a nutty fragrance and transforms into a fine flour that melts in the mouth once shaped into ladoos. Rushing this step can lead to a raw taste, while careful roasting results in ladoos that feel light yet satisfying.

Traditionally, sunnundalu are made with just three main ingredients: urad dal, jaggery or sugar, and ghee. Yet, many households add their own touch by including nuts and seeds for extra health benefits. Almonds, cashews, walnuts, and even edible gum are common additions, making these ladoos not just a sweet, but a powerful energy booster.
What makes sunnundalu special is their balance. They are sweet but not overwhelming, rich but easy to digest when prepared correctly. Urad dal is known to support bone strength, improve digestion when roasted well, and provide sustained energy. This is why sunnundalu are often prepared for children, elders, and new mothers.

The texture of a good sunnundalu is soft and crumbly, not sticky or heavy. When you take a bite, it should dissolve gently, leaving behind the warmth of ghee and the deep flavor of roasted dal. This melt-in-mouth quality is what separates an average ladoo from an unforgettable one.
Adding nuts not only enhances taste but also boosts nutrition. Almonds add crunch and vitamin E, cashews bring creaminess, and walnuts contribute healthy fats. Some families also add cardamom for aroma or a pinch of dry ginger powder during winters to increase warmth and digestion.

Sunnundalu are also a wonderful example of mindful eating. They are filling, so even one ladoo can keep you satisfied for long hours. In today’s world of packaged sweets, making sunnundalu at home feels grounding, reminding us of slow cooking and intentional nourishment.
Simple Sunnundalu Recipe
Ingredients:

Urad dal (black gram) – 1 cup
Jaggery or sugar – ¾ cup (adjust to taste)
Ghee – 4 to 5 tablespoons
Cashews or almonds (chopped) – 2 tablespoons
Cardamom powder – ½ teaspoon
Method:
Dry roast the urad dal on low flame, stirring continuously until it turns aromatic and light golden. Allow it to cool completely, then grind into a fine flour. If using nuts, lightly roast them separately and grind coarsely or chop. In a bowl, mix urad dal flour, powdered jaggery or sugar, cardamom, and nuts. Warm the ghee and add it gradually while mixing. Shape the mixture into small ladoos while it is still warm.
Let them cool and store in an airtight container.
Sunnundalu are more than a festive sweet. They are a reminder of how food can be both comforting and healing. With their nutty aroma, soft texture, and wholesome ingredients, these ladoos continue to hold a special place in Indian kitchens, passed lovingly from one generation to the next.

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