Urad Dal Ladoo (Ulundu Ladoo Recipe) a very famous and healthy dessert.
The urad dal ladoo is known as ulundu ladoo in tamil and minapa sunnundalu in Telugu.
It is a very famous South Indian delicacy. The Urad Dal Ladoo (Ulundu Ladoo Recipe) is made with goodness of the urad dal, jaggery and ghee. That’s it!! It requires only 3 ingredients and is so deliciously yummy.
These ladoos are easy to make and are highly nutritious.
Urad Dal is known for it’s highly nutritious value and when it is mixed with jaggery, the benefit multiplies manifold.
I like to use the palm jaggery for making this urad dal ladoo recipe. It is known as Karupatti in Tamil. It is not only tasty but also a very, very healthy alternative. You can even powder this Karupatti and use it in place of white sugar.
If you want, you can even use sugar or the regular jaggery instead of the palm jaggery. But if you have access to the karupatti, then definitely use it.
The Urad Dal ladoo or the ulundu ladoo recipe is generally considered very healthy and given to new mothers or young girls. There is a famous belief that it is good for the back. I am not sure whether it is true or not but it surely is very healthy.
The crucial and tricky part is roasting the urad dal. Roast the urad dal in medium low heat while stirring continuously. If you leave this unattended the urad dal wouldn’t be roasted properly. It doesn’t take long for the dal to be roasted. Switch off the heat when the urad dal starts turning golden brown in color.
Once the urad dal is roasted, allow it to cool. And straight away make a fine powder with either a mixie or coffee grinder. If you think of roasting the urad dal ahead of time, then it doesn’t powder as well. It takes a lot of time to powder it as well. The best time is to roast and cool it down, and then immediately make it into a powder for the best fresh taste.
So let’s get started with the Urad Dal Ladoo, Ulundu Ladoo Recipe, Minapa Sunnundalu
Urad Dal Ladoo, Ulundu Ladoo Recipe, Minapa Sunnundalu
- 1 cup urad dal / ulundu
- 1 cup palm jaggery you can also use normal jaggery or sugar
- 1/2 cup clarified butter / ghee
- Heat a kadai and roast the urad dal on a medium flame. Roast until it is golden brown in color.
- Allow the dal to cool down. Once the dal is cool, powder it to a fine powder.
- Next powder the palm jaggery by adding some of the urad dal powder. This helps to easily powder the jaggery.
- Mix the urad dal powder and jaggery powder well.
- Heat the ghee till it melts.
- Add the melt ghee to the powder.
- Mix thoroughly to combine.
- Grease your palm and make small balls while the mixture is still warm.
- You can store this for a week in an air tight container. But it is best to relish it fresh within the first 2 days.
*Take the urad dal, jaggery and ghee
*Heat a kadai and add the urad dal
*Roast the urad dal on medium low flame till the urad dal turns golden brown in color.
*Allow the dal to cool down and make a fine powder.
*Next powder the jaggery. Mix some powdered dal along with it for smooth powdering.
*Mix the dal and jaggery.
*Heat the ghee till it melts and add to the mixed urad dal and jaggery powder.
*Mix well thoroughly to combine.
*While the mixture is still warm, make into small balls. Enjoy!!
Signing off until next time,
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