As rain beat down heavily outside and Bujji slept longer than usual, making the most of the cozy weather, we suddenly hit upon the idea of making Sunnundalu – delicious laddoos made with just 3 ingredients in under 20 minutes. We started by dry-roasting urad dal in a kadhai on a medium flame until it turned slightly brown. The trick to knowing when to stop is not in the colour but in the aroma of freshly roasted dal, which, mingled with the scent of rain to create a heady mix. Once the dal was done, we added grated jaggery to it and ran the mixture in the blender until it turned into a grainy powder. Warm, melted ghee was then poured into the mixture to make about 12 regular sized, hand-rolled laddoos. After the traditional offering to the Gods which was our way of thanking Him for the belated April-showers, we hurriedly enjoyed this wonderful sweet. The laddoos can also be stored in an air-tight container for upto a week – if one can manage to make them last that long!!

Ingredients

• Urad Dal: 1 cup
• Grated Jaggery: 100 gms.
• Melted Ghee: 1/2 cup

Notes:

urad dal, skinned and split = white lentils = skinned and split black lentils   Notes: These are black lentils (or urad dal) that have been split and skinned.   They’re much milder than unskinned   Substitutes: urad dal, split (These are chewier than the skinned versions.) – Source