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This Pongal try special Sunnundalu recipe at home

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Times Food
13th January, 2021 18:00 IST

What to prepare for festivals can be the most confusing thing, especially if you are planning to celebrate a festival full of rituals. The new year has begun and it’s time to delve in the festive fervour with some good food and with Pongal around the corner, it's certainly time for a sweet treat.

So, here is a special Sunnudalu recipe, which you can make in a jiffy and relish around the festive season. This sweet treat can also make for a perfect bhog recipe. So, just follow us through some easy steps given below and indulge in the goodness.

What is Sunnudalu?
Every region in India has a unique culinary culture and most delicacies prepared in that region boast of their rich culinary heritage. One such delicacy is Sunnundalu, which is a sweet delight prepared in Andhra Pradesh and several other parts of South India.

Made with just a few ingredients, this sweet treat can be prepared with sugar as well as jaggery and can be offered as a prasadam to the deity on prominent occasions. Here’s a simple recipe, which you can nail in just a few minutes.

How to make Sunnundalu
To prepare this delicacy, wash and clean 1 cup skinless urad dal, then soak them for a few hours, drain the excess water and pat dry or sun dry. Repeat the same process with 2 tablespoon rice preferably a day before making the delicacy.

Once the rice and urad dal are dry you can prepare this recipe in just a few minutes. Take a pan over medium flame and roast the rice until it turns brown-red in colour, then remove from the flame.

Next, dry roast the urad dal over low flame until it leaves a nice aroma and attains a golden colour, this will take around 15 minutes. Keep stirring so that it does burn, turn off the flame and allow the dal to cool.

Then in a blender add in rice and urad dal, blend both the things together into a fine powder along with some ½ cup sugar or powdered jaggery. Once the powder is ready. Take a pan and heat it over medium flame, add 2-3 tablespoon ghee and let it heat.

Once the ghee is hot enough, add in the urad dal mixture along with ½ teaspoon cardamom powder. Mix it nicely and turn off the flame and allow the mixture to attain a normal temperature. Grease your palms with ghee and make small ladoos and your Sunnundalu is ready to relish. You can make it more interesting by coating it with dried desiccated coconut or some nuts.

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