Ulundu urundai recipe

Ingredients

• 200 g (1 cup)whole white urad dal
• 200 g (1 cup)sugar, or jaggery powder
• 60 ml (1/4 cup), plus 5–10 ml (1–2 tsp), hotghee
• 2cardamom pods
• 200 g (1 cup)urad dal
• 180 g (1 cup)jaggery powder
• 30 ml (2 tbsp), plus 5–10 ml (1–2 tsp), hotghee
• 2cardamom pods

Instructions

1. 1

   Heat the pan

   Set a pan over the heat, then add the urad dal to begin roasting.

2. 2

   Roast the dal

   Roast over a low flame, stirring constantly so the dal colours evenly.

3. 3

   Cool the dal

   When the dal is roasted through, transfer it to a plate and leave it to cool.

4. 4

   Grind the dal

   Grind the cooled dal to a very fine, flour-like powder. Sieve it and grind again if needed.

5. 5

   Pause the grinder

   Grinding to a fine texture takes time. Wipe down the sides of the mixer as needed and pause to let it cool so it does not overheat.

6. 6

   Transfer the flour

   Tip the ground urad dal into a mixing bowl.

7. 7

   Grind the sweetener

   Grind the sugar or jaggery powder with the cardamom seeds.

8. 8

   Combine the powders

   Add the sweetener and cardamom mixture to the bowl with the urad dal flour.

9. 9

   Heat the ghee

   Melt the ghee and heat it until hot.

10. 10

    Add the ghee

    Add 1 tablespoon of hot ghee first and mix. Add more a little at a time until the mixture holds together when pressed in your palm.

11. 11

    Adjust the amount

    For the white sugar version, the recipe uses about 3 tablespoons of ghee. For the jaggery version, it uses 1 tablespoon plus 2–3 teaspoons.

12. 12

    Shape the urundai

    Mix well and shape the mixture into ladoos before it cools.

What are ulundu urundai?

Ulundu urundai are sweet balls made from urad dal, a pulse used in many South Indian dishes. This version turns roasted dal into a fine flour and combines it with cardamom, a powdered sweetener and ghee.

The recipe offers sugar and jaggery options, so you can choose the flavour you prefer. The finely ground dal gives the sweets a smooth, mellow base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 3g protein, 23g carbs, 4g fat.

In the sugar version, most carbohydrates come from the urad dal and sugar, while ghee supplies most of the fat and urad dal provides the protein. Pair a ladoo with fruit or unsweetened yoghurt for a more balanced snack.

Choosing the dal

Whole white urad dal: the first version specifies this, while the second simply calls for urad dal. Roast whichever version you are making gently and evenly.

Freshly roasted dal: cooling it before grinding helps you work with it safely and gives the mixer a chance to handle the grinding in stages.

Getting a fine flour

Fine texture: grind the dal until it resembles flour rather than a coarse meal. Sieving and returning any larger pieces to the mixer can help make the powder more even.

Cool the mixer: pause between grinding bursts and wipe the sides as needed. This keeps the appliance from overheating while you work towards the fine texture.

Choosing sugar or jaggery

Sugar: the recipe pairs this version with a larger amount of ghee, about 3 tablespoons in the method. Grind the sugar with the cardamom seeds before combining it with the dal flour.

Jaggery: use jaggery powder and the smaller ghee amount stated for this version. Grind the jaggery with the cardamom so it blends more evenly into the mixture.

Adding ghee and shaping

Hot ghee: begin with 1 tablespoon, mix it through, then add more gradually. The mixture is ready when it holds its shape when pressed in your palm.

Shape while warm: the method calls for forming the ladoos before the mixture cools. If it becomes difficult to shape, the ghee may have cooled along with the mixture.

When they are ready

Roasted dal: the recipe asks for the dal to be roasted through, but gives no colour or time cue. Keep the flame low and stir constantly rather than relying on a fixed roasting time.

Shaped urundai: press a little mixture in your palm to check whether it holds together, then roll it into a ball. Make the remaining sweets while the mixture is still warm.

Serving ideas

Serve the ladoos as a small sweet snack or after a meal. Their sweetness and cardamom flavour also make them a handy addition to a festive snack spread.

For a more filling snack plate, pair one with unsweetened yoghurt or a piece of fruit. Keep the accompaniments plain so they do not compete with the sweet, fragrant ladoos.

Recipe notes & tips

• Keep the pan over a low flame and stir the dal continuously as it roasts.
• Let the dal cool before grinding it.
• Grind in pauses and wipe down the mixer sides when needed.
• Sieve the dal flour and regrind any coarse pieces for a finer result.
• Add hot ghee gradually and stop when the mixture holds together when pressed.
• Shape the ladoos while the mixture is still warm.

Variations

• Sugar version: use sugar instead of jaggery powder and follow the larger ghee amount given for this option.
• Jaggery version: use jaggery powder with the smaller ghee amount specified for this version.
• Cardamom: grind the seeds with the sweetener so their flavour is spread through the mixture.
• Whole white urad: use whole white urad dal as specified for the first version.
• Smaller ladoos: shape the mixture into smaller balls for more portions.

Common mistakes to avoid

• High heat: the dal can roast unevenly; keep the flame low and stir constantly.
• Grinding while hot: the dal has not had time to cool; transfer it to a plate and let it cool first.
• Coarse flour: the texture will not be as fine; sieve the powder and grind the larger pieces again.
• Overworking the mixer: it may overheat; pause between grinding bursts and wipe down the sides.
• Adding all the ghee at once: the mixture may become difficult to judge; add it a little at a time.
• Waiting until the mixture cools: shaping can become harder; form the ladoos while it is still warm.

How to store

Store the cooled ladoos in an airtight container in a cool, dry place. The recipe does not specify a storage duration, so use your usual food-safety judgement and discard them if their smell or appearance changes. No reheating is needed; if they feel firm, let them sit at room temperature before serving.

Frequently asked questions