Pesara Sunni Undalu | Andhra Style Moong Dal Laddu

I have been lazy and lax about blogging in recent times and I am hoping to remedy that now. I am using the upcoming Telugu New Year celebrations on Ugadi (March 28, 2017) to give me the impetus. 🙂 My first post in this series is Pesara Sunni Undalu.

Pesara Sunni Undalu | Andhra Moong Dal Laddu
Pesara Sunni Undalu | Andhra Moong Dal Laddu

Pesara Sunni Undalu are Moong Dal Laddus made in Andhra Pradesh for festive occasions. On Ugadi, there a lot of goodies to savour but it always helps to have laddus on hand to cater to unexpected demand or those in-between-meals hunger pangs. (Though given how much we eat at the festive meal, hunger should be at bay for a few days. 😉 )

I have already posted the recipe for Minapa Sunni Undalu (Udad Dal Laddu) and so this year I thought of making Pesara Sunni Undalu. These laddus are very easy to make, need only 3 commonly found ingredients and can be stored for a few days. As a result, you can make them in advance of the Ugadi (or Diwali) celebrations.

The best part about these Moong Dal Laddus is that they are protein-rich, what with all the Moong Dal and Ghee in them.

How to Make Pesara Sunni Undalu | Andhra Moong Dal Laddu

Pesara Sunni is a laddu made with Moong Dal in Andhra Pradesh
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Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

Pesara Sunni Undalu are Moong Dal Laddus made in Andhra Pradesh for festive occasions like Diwali and Ugadi. These are very easy to make and have a shelf-life of a few days. So make these protein-rich goodies in advance and enjoy the festivities. 

Course: Dessert
Cuisine: Andhra Recipes, Indian
Servings: 8 Laddus
Author: Aruna
Ingredients
  • 200 Gms Pesara Pappu, Moong Dal
  • 100 Gms Powdered Sugar
  • 50 Gms Ghee
  • 6 Cardamom Pods
Instructions
Making the Moong Dal Powder
  1. Over a medium flame, heat a non-stick pan.

  2. Add the Pesara Pappu to the warm pan.

  3. Dry roast the Pesara Pappu till it turns golden brown. Mix constantly while roasting.

  4. Transfer the sauteed dal into a plate and let cool to room temperature.

  5. As the dal is cooling, peel the cardamom.

  6. Add the cardamom seeds and cooled Moong Dal to a grinder.

  7. Grind to a fine powder. It will still be a touch coarse at the end.

Making the Pesara Sunni Undalu
  1. Mix together the powdered Moong Dal and sugar.

  2. Melt the ghee and add to the powder.

  3. Mix well.

  4. Divide the mix into 8 portions.

  5. Shape each portion into a round laddu by pressing it between your palm and fingers.

  6. Store the Pesara Sunni Undalu in an air-tight container. 

Recipe Notes
  • You can use a touch less ghee (about 35 gms) to get drier Moong Dal Laddus.

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