![\"Sunniundalu\"](\"\/mahanandi\/images\/laddu\/sunniundaluimagecopyrighted5.jpg\")
<\/p>\n<\/p>\n
When Sailaja of Sailu’s Food<\/a> selected dals to feature this month’s Jihva For Ingredients<\/strong><\/a>, I was ecstatic. The one and only ingredient that truly represents India is the variety of dals, in my opinion. There are rice states and there are wheat states, but common to all 28 states in India<\/a> are dals. Each state has dazzling array of dal dishes both sweet and savory. Menus always include dal dishes for everyday, for celebrations and as well as for festivals. Even in a foreign land, our meals always would include dals in one way or other. It’s not stretching the truth, when I say dal dishes are the true heart and soul food of India. <\/p>\n By the way, if you haven’t been to Sailaja’s blog<\/a> already, please go visit now. She blogs from calm, coastal city of Vishakapatnam<\/a> by the Bay of Bengal, from my home state Andhra Pradesh. Her recipes are visual delight and pure gold. Whenever I visit her blog, I feel happy to see her creations and also feel nostalgic about what I am missing being away from home.<\/p>\n As an entry to JFI~Dals<\/a>, I have prepared Sunniundalu<\/em>, a traditional Andhra sweet. Roasted urad dal is ground with sugar into super fine sand like powder, mixed with pure ghee, and the mixture is shaped into round balls. This sweet is much beloved because of its unique taste and nutritional value. These are often prepared for special occasions like baby showers (srimantham<\/em>) etc., I am so happy that I am able to recreate this favorite sweet of mine for JFI, an event created to celebrate the natural ingredients<\/a>. <\/p>\n Recipe:<\/strong> 3 cups of whole urad dal – roasted to golden color slowly and on low heat, continuously stirring in a big iron skillet Many thanks to Sailaja<\/a> for hosting this month’s Jihva For Ingredients<\/a>. I am sure the roundup of this event is going to be spectacular. The entries that I have seen so far – Munthirikkotthu<\/a> (Sweet Moong Dal Balls), Dal Podi Sushi Roll<\/a> (Indianized Sushi roll), Mid-Eastern Mujadarah<\/a> (rice-lentil dish) and Azuki paste ravioli in caramel sauce<\/a><\/strong><\/small><\/font> make this obvious. Have a fun and happy dal day on this July 4th weekend, everyone!<\/p>\n Notes: <\/center><\/p>\n","protected":false},"excerpt":{"rendered":" When Sailaja of Sailu’s Food selected dals to feature this month’s Jihva For Ingredients, I was ecstatic. The one and only ingredient that truly represents India is the variety of dals, in my opinion. There are rice states and there are wheat states, but common to all 28 states in India are dals. Each state […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,117,145,148,13,104,130],"tags":[],"class_list":["post-514","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-ghee","category-indian-sweets-101","category-jihva-for-ingredients","category-indian-sweets","category-sugar-2","category-urad-dal-washed"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=514"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/514\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n(for 15 medium-sized laddus)<\/small><\/p>\n
\n1½ cups of sugar
\n1 cup of melted ghee<\/a> at room temperature
\nFor grinding – esirayyi (grain mill) or Food processor
\nHow this sweet tastes, 50 percent, depends on grinding method. Old world stone grain-grinder is the traditional method of choice. High powered, sharp bladed, food processor comes close. Whatever machine\/method you use, the end product must be like fine sand<\/a>.<\/p><\/blockquote>\n![\"Whole](\"\/mahanandi\/images\/laddu\/sunniundaluimagecopyrighted1.jpg\")
\nWhole urad dal – Roasted to light gold color<\/center><\/p>\n![\"Grinding](\"\/mahanandi\/images\/laddu\/sunniundaluimagecopyrighted2.jpg\")
\nGrinding urad dal and sugar to superfine sand like powder using a grain mill<\/a><\/center><\/p>\n![\"Adding](\"\/mahanandi\/images\/laddu\/sunniundaluimagecopyrighted3.jpg\")
\nAdding melted ghee<\/a> to the urad dal-sugar powder<\/center><\/p>\n![\"Urad](\"\/mahanandi\/images\/laddu\/sunniundaluimagecopyrighted4.jpg\")
\nUrad dal-sugar powder and ghee mixture being made into laddus.<\/center><\/p>\n![\"Sunnundalu\"](\"\/mahanandi\/images\/laddu\/sunniundaluimagecopyrighted9.jpg\")
\nIndian Sweets 101 <\/a> ~ Sunnundalu<\/em> for JFI-Dals<\/a> <\/center>
\nGrain mill brand Name: PORKERT’s Kitchen Grinding Mill, Type 150 <\/a>
\nPurchased at a clearance sale from Tuesday Morning<\/a>.
\nSailu’s Sunnundalu – Link<\/a>
\n<\/small><\/p>\n