Sunnundalu (Andhra Urad Dal Laddu)

Nov 7, 2026 · By VanillaGoods

Dessert Candy confections Easy

Sunnundalu are laddus made from slowly roasted urad dal, ground to a fine flour with jaggery and cardamom and pressed together with hot ghee. Thorough roasting gives them a deep, nutty flavor and a powdery texture that melts in the mouth. Makes 16 laddus in about 1 hr 1 min.

Prep 15 min

Cook 15 min

Cooling 31 min

Total 1 hr 1 min

Yield 16 laddus

Diet Gluten free

Ingredients

Adjust yield

laddus

7 oz (200 g)whole skinned urad dal, white, picked over
1 ⅓ cups (200 g)jaggery, grated or powdered
¾ tsp (2 g)ground cardamom
3 ½ oz (100 g)ghee

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Instructions

Roast the whole skinned urad dal in a dry, heavy pan over medium-low heat, stirring constantly, until evenly light golden and strongly fragrant and a grain crushes easily between your teeth, 12 to 15 minutes.
Spread the dal on a plate and cool completely, about 15 minutes.
Grind the cooled dal in a dry grinder to a fine powder, about 1 minute in bursts. Add the jaggery and ground cardamom and grind again until evenly blended, about 30 seconds. Tip into a wide bowl.
Heat the ghee in a small pan until hot and melted but not smoking, about 1 minute.
Pour three-quarters of the hot ghee over the dal mixture and mix with a spoon until it looks like damp sand. Add the rest only if a pinch does not hold together when squeezed.
While the mixture is warm, take about 30 g at a time and press firmly in your palm into 16 smooth, round laddus.
Let the laddus cool and firm on a plate at room temperature, about 15 minutes, before storing.

Tips

Under-roasted urad dal tastes raw and is hard to digest; keep going until the whole batch smells nutty and toasty.
Grind the jaggery with the dal so no lumps remain; lumpy jaggery makes laddus crack.
If the laddus slump, the mixture is too warm or too oily; let it cool 5 minutes and press again.
Good with filter coffee.

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Recipe FAQ

How long does it take to make sunnundalu (andhra urad dal laddu)?

Plan on 15 minutes of prep and 15 minutes of cooking, plus 31 minutes to rest. The recipe makes 16 laddus.

How should I store sunnundalu (andhra urad dal laddu)?

Store in an airtight container at room temperature for up to 1 week or refrigerated for up to 3 weeks.

Can I make sunnundalu (andhra urad dal laddu) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Sunnundalu are a traditional Andhra Pradesh and Telangana sweet of roasted whole skinned urad dal ground with jaggery and bound with hot ghee, made for Sankranti, Diwali and family occasions. Serve it with filter coffee.

Variations

Sugar sunnundalu: replace the jaggery with 180 g (scant 1 cup) granulated sugar ground with the dal for paler laddus; time unchanged.
Date and walnut: replace 50 g of the jaggery with 60 g (scant 1/2 cup) finely chopped soft dates and mix in 30 g (1/4 cup) finely chopped walnuts.
Orange and cardamom: mix 3 g (1 1/2 tsp) finely grated orange zest into the ground mixture; keep up to 5 days.
Mini laddus: shape 15 g balls for 32 bite-size laddus; time unchanged.

Estimated · per serving

Nutrition

Per serving = 1 of 16 servings this recipe makes.

147 Calories / serving

6.5g Fat

19.7g Carbs

3.2g Protein

10.6g Sugar

Whole recipe (16 servings): ~2352 cal · 104g fat · 315g carbs · 51g protein · 170g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.