Sunnundalu Recipe: How to Make Andhra-Style Urad Dal Laddoos With Jaggery

Written by jheelum basu | October 28, 2026

With Diwali celebrations just around the corner, it is that time of the year when Indian kitchens gear up for the festive fervor. While laddoos, gujiyas, kaju katlis, and barfis rule the Diwali sweet platter across states, several regional delicacies too sweeten up the occasion. And Andhra Pradesh’s iconic Sunnundalu recipe surely is one of them.

Coined from the Telugu words ‘sunnam’ (finely ground flour) and ‘undalu’ (laddus), this traditional sweet is best defined as a simple yet nutrient-dense confection with a festive spirit at its core. During Diwali celebrations, these are often served as sacred ‘naivedyam’ (offering) to deities.

While urad dal is the star ingredient in this Sunnundalu recipe, jaggery brings in the rustic, earthy sweetness. The right amount of ghee, on the other hand, adds festive richness. And lastly, the mild, warm, spicy flavor comes from cardamom.

Not Just A Sweet, A Part Of Andhra Culture

While sweets make the taste buds happy for sure, some of them do way more than that. With time, some sweets become an intrinsic part of the cultural milieu of a particular region. Sunnundalu is one of them when it comes to the culture of Andhra Pradesh. While it is enjoyed year-round, Sunnundalu is an irreplaceable sweet for Makar Sankranti. Moreover, it is also a ceremonial treat for a newly married son-in-law during his first festival visits. It is humorously believed that feeding him Sunnundalu in large proportions will keep him healthy and energetic. More importantly, Sunnundalu is also associated with female health. Traditionally, it is served to a young girl when she starts menstruating, as urad dal is high in calcium and mineral density. In Andhra Pradesh, it is also considered a nutritious postpartum and prenatal snack for new mothers.

Andhra -Style Sunnundalu Recipe: Step-By-Step Guide

Ingredients

• 1 cup urad dal (skinned whole/split black gram)
• ¾ cup grated jaggery
• ½ cup warm ghee
• ½ teaspoon cardamom powder
• 1 to 2 tablespoons of cashews or almonds

Step-by-Step Guide

1. Step 1: Start by dry-roasting the urad dal in a heavy-bottomed pan over low heat until the dal gets a deep golden-brown hue and releases a nutty aroma.
2. Step 2: Once done, transfer the roasted dal to a plate and let it cool completely before putting it in a blender to grind into a slightly coarse powder.
3. Step 3: Mix the grated jaggery and cardamom powder into the powdered dal and blend everything briefly to ensure an even mixing of all ingredients.
4. Step 4: Melt ghee in a pan and gradually pour it into the urad dal-jaggery mixture. Combine everything well with a spoon first, and then use your hands.
5. Step 5: Take small portions of the warm mixture and shape them into smooth, round balls using your hands.
6. Step 6: Once ready, allow them to cool and set completely, and store them in an airtight container to keep them fresh.

Tips & Tricks For Perfect Sunnundalu

Low flame for roasting:

While dry-roasting the urad dal, make sure the temperature is low. This ensures even roasting. It also takes away the raw smell of urad dal.

Add rice as a secret grain:

To add a little bit of crunch, you may add a small quantity of white rice while roasting the dal. This also prevents stickiness and ensures better binding.

Lump-free jaggery:

If you are using soft jaggery blocks, grate them finely. In case of store-bought jaggery powder, it is better to grind it into a smoother version to get rid of hard lumps.

Avoid excess ghee:

While ghee adds richness to the Sunnundalu recipe, too much of it often prevents the proper round shape and causes them to fall apart.

Conclusion

This Diwali, make Andhra’s traditional Sunnundalu your own to add a regional twist to your festive sweet platter. With this simple recipe, surprise your friends and family like never before.