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Sunnundalu Recipe with Sugar: A Traditional Andhra Delicacy

Sunnundalu, a classic sweet from the Indian state of Andhra Pradesh, is deeply rooted in tradition and cultural heritage. Made primarily from urad dal (black gram) and sugar, this nutritious laddu has graced many festive occasions and celebrations. Here’s an in-depth look at Sunnundalu, its history, importance, and a detailed recipe for making these delightful sweets at home.

About Sunnundalu

Sunnundalu, or Urad Dal Laddus, are a traditional Indian sweet known for their unique flavor and health benefits. The main ingredient, urad dal, is rich in protein and vitamins, making Sunnundalu not just a treat for the taste buds but also beneficial for health.

History and Importance

Sunnundalu have been a part of Andhra cuisine for centuries. Originally, they were made to provide a nutritious snack that could be stored for long periods. Their ease of preparation and storage, combined with health benefits, made them a popular choice for special occasions and festivals. They are also considered auspicious and are often prepared during celebrations like Diwali, Sankranti, and weddings.

Items Required List

  • Urad dal (Black gram) – 1 cup
  • Sugar – ¾ cup to 1 cup (based on sweetness preference)
  • Ghee (clarified butter) – ½ cup
  • Cardamom powder – ½ teaspoon

Items Quantity

This recipe serves approximately 10-12 Sunnundalu.

Nutritional Information

  • Calories: Approximately 150-200 per laddu (depending on size)
  • Protein: 5 grams per laddu
  • Fat: 9 grams per laddu (mostly healthy fats from ghee)

Cooking Time

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes

Cooking Procedure Overview

Making Sunnundalu involves roasting urad dal until golden, grinding it into a fine powder with sugar, and then mixing with ghee to form laddus. The process is simple but requires attention to detail, especially during roasting, to ensure a perfect taste and texture.

Detailed, Step-by-Step Cooking Procedure

  1. Roast the Urad Dal:
    • Heat a heavy-bottomed pan over medium flame.
    • Add urad dal and roast, stirring continuously, until it turns a golden-brown color and emits a nutty aroma. This usually takes about 8-10 minutes. Allow it to cool down.
  2. Powdering:
    • Once cooled, transfer the roasted urad dal to a grinder.
    • Add sugar and cardamom powder to the grinder.
    • Grind to a fine powder. Sieve if necessary to ensure there are no lumps.
  3. Mixing Ghee:
    • Transfer the powder mixture to a mixing bowl.
    • Heat the ghee until it is melted and warm, not hot.
    • Add the ghee gradually to the powder, mixing with your hands until the mixture is well combined and holds shape when pressed.
  4. Forming Laddus:
    • Take small portions of the mixture and press firmly between your palms to form round balls.
    • Repeat with the remaining mixture.


  • Ensure continuous stirring while roasting the dal to prevent it from burning.
  • Adjust the amount of ghee as needed. The mixture should be moist enough to hold together.
  • If the mixture feels dry, adding a little more warm ghee can help.

Serving Procedure

Serve Sunnundalu at room temperature. They can be stored in an airtight container for up to 10 days, making them a perfect snack or a sweet treat for any occasion.

Serving Decoration Ideas

  • Sprinkle some finely chopped nuts like almonds or pistachios on top for an added crunch.
  • Dust with a little powdered sugar for a festive look.
  • Place each laddu in a small paper cup for easy handling and an elegant presentation.

Things to Know

Sunnundalu can be made with jaggery instead of sugar for a healthier version. The process remains the same, though jaggery might add a slightly different texture and taste.


Q: Can I use a blender instead of a grinder? A: Yes, but ensure it’s capable of grinding the dal to a very fine powder.

Q: How can I make vegan Sunnundalu? A: Substitute ghee with coconut oil or any vegan butter. The taste will vary slightly.

Q: My mixture is too dry and doesn’t hold shape. What can I do? A: Add a little more warm ghee in small quantities until the mixture starts holding shape.

Sunnundalu, with its rich flavor and nutritional value, is more than just a sweet; it’s a celebration of tradition and health. Whether you’re making it for a festival, a special occasion, or simply as a nutritious snack, this recipe is sure to bring warmth and joy to your table.

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