Sunnundalu (Urad Dal Jaggery Laddu)

Method

1. Pick through the urad dal for any small stones. Do not wash it; it must stay dry for roasting.
2. Put the dal in a heavy pan on a low flame.
3. Dry-roast the urad dal on a low flame till golden and nutty, about 10 minutes. Stir all the time so every grain colours evenly; it should smell toasty and snap when you bite a grain.
4. Tip the dal onto a plate and spread it out. Cool it, then grind to a fine powder. Grind in short bursts so the mixer does not heat up, and sieve out any coarse bits to grind again.
5. Grate the palm jaggery finely, or pound the pieces in a mortar, breaking up any hard lumps.
6. Add the jaggery and cardamom powder to the dal powder in the mixer jar. Grind in the jaggery and cardamom till evenly mixed. A few pulses are enough; tip it all into a wide bowl.
7. Melt the ghee in a small pan until it is hot but not smoking.
8. Pour in the hot ghee, mix well and press into small balls. Start with most of the ghee, mix with a spoon, then use your hands once it is cool enough to touch.
9. Take a small handful and squeeze it firmly in your fist, then roll it round between your palms. If it crumbles, add a spoon more hot ghee to the bowl and mix.
10. Set the laddus on a plate to firm up for 15–20 minutes before storing.

Tips

• Roast the dal on a low flame so it cooks through without burning.
• Grind the dal only after it has cooled completely; warm dal turns pasty in the mixer.
• Shape the laddus while the mixture is still warm; it binds best with the heat of the ghee.
• Palm jaggery pieces vary in hardness, so grate or pound them small before they go into the mixer.

Variations

• Cane jaggery: use the same amount of grated cane jaggery for a lighter colour and a caramel-like sweetness.
• With skin: use black split urad dal with its skin for darker, grainier sunnundalu, the way some village homes make them.
• With sugar: use ¾ cup powdered sugar in place of the jaggery for pale, crisp-melting laddus.