Sunnunda, also known as Sunnundalu, Minapa Sunni Undalu, Urad Dal Laddu, or Bellam Sunnundalu, is a traditional and highly cherished sweet originating from Andhra Pradesh, a state in South India. These delectable laddus are primarily made from dry-roasted Urad Dal (Black Gram Lentil) and sweetened with either jaggery (bellam) or sugar, and enriched with the goodness of ghee (clarified butter). Cardamom powder is often added to enhance the flavor and aroma. 

The preparation of Sunnunda involves roasting the Urad Dal until it achieves a golden color and aromatic fragrance. The roasted dal is then ground into a coarse or fine powder, which is then blended with powdered jaggery or sugar and melted ghee. This mixture is then shaped into small, round laddus. Adding rice while roasting the dal is an optional variation that is believed to prevent the dal from sticking and to melt more easily in the mouth. 

Sunnundalu is not only cherished for its melt-in-the-mouth texture and unique flavor but also for its nutritional value. Urad dal is a great source of plant-based protein, dietary fiber, calcium, iron, and magnesium, making Sunnundalu a wholesome and healthy snack, especially suitable for growing children and pregnant women. These laddus are traditionally prepared for festivals like Deepavali and religious occasions, and are often offered as Naivedyam (offering to deities).