Nethi Sunnundalu
Roasted urad-dal laddus bound with ghee and jaggery. Sun-cured the old-fashioned way, slow-tempered in cold-pressed sesame oil, and bottled by hand in our village kitchen. Best enjoyed with hot rice and a generous spoon of ghee.
Authentic Nethi Sunnundalu
Nethi Sunnundalu are the laddus every Andhra mother packs into her child's hostel trunk. Roasted urad dal, ground fine, bound with pure cow ghee and jaggery, and rolled into dense, fragrant spheres that smell of warmth itself. They are the original nourishing sweet — quietly powerful, deeply traditional, and impossible to stop at one.
Urad Dal, Slow-Roasted Until It Sings
The character of a good sunnundalu comes entirely from how the urad dal is roasted. We dry-roast it slowly on a heavy pan, stirring constantly, until each grain turns a deep golden and releases its nutty aroma. Then it is stone-ground while still warm. Rush the roast and you get a raw, bitter laddu; over-roast and it turns acrid. Four generations of family in Tanuku know exactly when to lift the pan.
Bound With Cow Ghee And Jaggery
We bind the ground dal with pure cow ghee — never Dalda — and Andhra jaggery rather than refined sugar. This is the version mothers and grandmothers actually make at home. No maida, no preservatives, no fillers. Just dal, ghee, and bellam, with maybe a stray cashew for texture.
Hostel Tins And Festival Plates
Sunnundalu travel beautifully and keep their character well, which is why they end up in every hostel tin, every overseas care package, and every Sankranti and Diwali sweet box. A laddu and a glass of milk is a complete morning.
Product highlights
- Slow-roasted urad dal
- Andhra jaggery, no refined sugar
- Pure cow ghee, no Dalda
- Hand-rolled, dense and fragrant
- No maida or preservatives
Ingredients
Roasted urad dal, Andhra jaggery, pure cow ghee, and cardamom.
