Roasted urad dal laddus
Sunnundalu are the protein-rich laddus of Andhra Pradesh, made in every Telugu home for Sankranti and Diwali and given to new mothers and growing children for strength. Whole skinned urad dal is dry-roasted until it smells nutty, ground fine with jaggery, and bound with warm ghee into balls that are sandy at first bite and then melt. They are a tea-time sweet that keeps for weeks. The common mistake is under-roasting the dal; raw urad tastes beany and sticks to the teeth, so roast until golden right through. Chef's tip: shape the laddus while the ghee is still warm, pressing firmly; once the mix cools it will not hold together.
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