Name: Sun-undalu recipe by Reena Andavarapu at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Ingredients: Whole Urad dal - 1 cup(250 grams); Sugar powder / jaggery powder - 1/2 to 3/4 cup; Ghee - 1/4 to 1/2 cup (melted); Cardamon powder - 1 tsp ( totally optional)

ABOUT Sun-undalu RECIPE

These black gram/ Urad dal laddos are a daily booster and no doubt as they are authentic from my mom's kitchen they carry all required proteins, minerals for a quick energy booster. I'm happy to make these energy boosters for my kids too who love to eat them anytime. This classic laddos are from the region of Andhra pradesh. People normally make it on special ocassions like sankranti but I always prefer to store them in a dabba as a snack item specially for my kids.

Instructions

Wash the whole Urad dal several times under water. Strain in a colander and spread on a clean dry cloth. Pat dry. Dry well under the fan.
Start roasting in a large kadhai on high for 3 to 4 minutes then on low flame till its evenly browned. Do not burn or under roast.
Now cool a bit and grind to fine powder which will be little coarse like chirrotti rava. Pour on a large plate.
Keep aside. Grind sugar to powder and add to the ground Urad powder. Mix well with spatula or fingers.
Start adding ghee little by little and mix. Check when your being able to bind into a laddu.
Stop adding ghee. Make all laddoos similarly. Store in a airtight container. Stays fresh for a month.
If making with jaggery then blitz jaggery powder / grated jaggery with the prepared Urad powder in grinder. Pour the mixture on a plate and start adding ghee to bind into Ladoos.
In These classic laddos cardamon is not added but you can add if you like. I don't like to add and keep them just the way they are.

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