Skip to main content

Bellam Sunnundalu ( Urad Dal and Jaggery Laddus)

 Bellam Sunnundalu ( Urad Dal and Jaggery Laddus)


If you are looking for a healthy guilt-free sweet for the festival season, look no further. This traditional Andhra sweet is made with three ingredients- Urad Dal, Jaggery and Ghee and is simple to make. Of course, one needs to be a bit patient while roasting the Urad Dal to get the perfect texture and taste.

All three ingredients have great health benefits. Urad Dal is rich in soluble and insoluble fibre, which improves digestion. It improves bones, energy, strengthens the nervous system and aids diabetic control.

Jaggery acts as a great detox  and helps prevent free radicals thus acting as an anti aging agent. It is also used to aid digestion and to prevent constipation.for hair and skin.

Ghee has anti inflammatory properties and is said to contain cancer fighting agents. It also is a great moisturizer 

  • Put together, the three form a great combination .

Ingredients:

1 cup Urad Dal

3/4 cup Jaggery

1/2 cup Ghee

Let's get started:

Powder the Jaggery in a Mixer and place in a large mixing bowl. 

In a heavy bottomed pan, on lowest flame possible, dry roast the Urad Dal for about 15 to 20 minutes, stirring continuously till the Urad Dal turns  golden brown and emits a fragrant aroma.

This needs a lot of patience and it should be roasted on low flame only. If you increase the flame even a bit, it will get burnt or the taste will not be as expected.

Once the Urad Dal is ready, switch off the flame and transfer on to a flat plate to cool completely.

Once the Urad Dal is completely cool, powder it to a fine powder in a mixer. Sift it through a fine sieve. Discard any coarse pieces.

Add the fine Urad Dal powder to the Jaggery and mix well with fingers. 

Heat the ghee till melted. Make sure it is luke warm and not hot or your fingers will get burnt.

Add the melted ghee a little at a time and keep mixing the mixture till it forms a ball when pressed in your palm. If needed add a little more ghee till you are able to shape the Sunnundalu.

Apply some ghee on your palms and shape the mixture into balls. Press tightly to make the Sunnundalu.

Leave uncovered for some time and then store in an airtight Jar.

Your flavourful and healthy Sunnundalu  are ready to eat.

Comments

Post a Comment

Popular posts from this blog

Hyacinth Bean Curry ( Pithiki Pappu/Avarekai/ Mochakai)

 Hyacinth Bean Curry ( Pithiki Pappu/Avarekai/ Mochakai) Anyone living in Bangalore will be very familiar with the avarekai festival. When in season, this peeled Hyacinth bean is used in almost every dish possible, be it savoury or sweet. It is used in curries, dosas, sweets and snacks.  The hyacinth beans are known as Avarekai in Kannada, Pithiki pappu or Anapa Ginjalu in Telugu and Mochakai in Tamil. The beans are shelled and then the beans are soaked in water for a couple of hours and then the outer covering of the beans removed, revealing a pale green bean. This is a very delicate and nutritious bean that can be cooked in a variety of ways.  In Bangalore, these are available peeled and have to be used on the same day. I have used this Bangalore special vegetable in a typical Andhra style curry. This is a hot favourite in our house and during the season, we make it as frequently as we can source it. Ingredients: 1/2 Kg peeled Avarekai  1 1/2 cups diced Onions 2 La...
Post a Comment
Read more

Kamsu Pitta Fry ( Quail Bird Fry)

Kamsu Pitta Fry ( Quail Bird Fry) One of the most unique dishes of Andhra is the Kamsu Pitta Fry. Kamsu Pitta is known in English as Quail Bird. These birds can be cooked whole or cut into bite sized pieces ( as I have done in this recipe). Since the birds are very small and tender, there is very little meat and one has to chew them with the bones. Quail is a good source of protein and minerals.   It is low in Sodium and rich in Vitamin B6, Iron and Zinc. Above all, it is very tasty. Ingredients: 2 Quail Birds ( Kamsu Pittalu) – ( Without skin and cut into bite sized   pieces) 1 Cup diced onions ( made into a paste in the blender) 1 Tsp Ginger Garlic Paste 1 Tsp Chilli Powder ½ Tsp Turmeric 1 Tsp Dhania Powder ( Coriander Powder) ½ Tsp Garam Masala Powder 3 + 1 Tbsps Oil ( I used Sunflower refined oil) 3 Cloves Garlic 1 Sprig Curry Leaves Let’s get started: Heat a pan and pour in 3 Tbsps Oil. Add the Onion paste, Turmeric powder and salt and fry...
Post a Comment
Read more

Andhra Gongura Pachadi

Andhra Gongura Pachadi An Andhra meal is not really complete without the quintessential Gongura Pachadi. Easy to make and loaded with iron, vitamins, folic acid and anti-oxidants, this tangy leaf ( Sorrel Leaf) is used in many dishes in Andhra – the most famous being Gongura Pappu, Gongura Pachadi and Gongura Mutton. Gongura Pachadi is made in many ways in different parts of the state – all taste good. This is my recipe. Ingredients: 2 cups tightly packed sorrel leaves (Washed well and sun dried for about 10 to 12 hours) 1 Tsp Cumin seeds 1 Tsp Fenugreek seeds 10 dried red Chillies 3 Green Chillies 1 tbsp Tamarind pulp Salt to taste A pinch of Turmeric 3 Tbsps Oil For tempering: 1 Tbsp Oil 1 Tsp Mustard seeds ½ Tsp Urad Dal 1 sprig Curry Leaves 6 cloves Garlic – Peeled Let's get started: In a pan, pour 3 tbsp oil and on a medium flame fry 1 tsp cumin seeds ,1 tsp fenugreek seeds and 10 dried red chillies till they are well fried. Do not let t...
4 comments
Read more