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Godavari Vantillu Bellam Sunnundalu | Urad Dal Ladoo | Minapa Sunnundalu | Jaggery Ghee Cardamom | No Preservatives | Handcrafted Authentic Andhra Telugu Traditional Sweet | Festival Snack | 250g Price in India
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Checked for price hike before sale0
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Distance from all-time low (₹289)18
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Compared with 6-month price (₹289)4
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Compared with average price (₹307)17
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Price History
Explore the previous prices of the Godavari Vantillu Bellam Sunnundalu | Urad Dal Ladoo | Minapa Sunnundalu | Jaggery Ghee Cardamom | No Preservatives | Handcrafted Authentic Andhra Telugu Traditional Sweet | Festival Snack | 250g over time.
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Recorded Price Drops
Explore the latest price drops for Godavari Vantillu Bellam Sunnundalu | Urad Dal Ladoo | Minapa Sunnundalu | Jaggery Ghee Cardamom | No Preservatives | Handcrafted Authentic Andhra Telugu Traditional Sweet | Festival Snack | 250g below.
Product Features
Key Features & Specifications
Factual product details rewritten for clarity and neutral third-party description.
Traditional Andhra Sweet
Bellam Sunnundalu is a traditional sweet from Andhra Pradesh, rooted in Godavari-region kitchens. The seller states it is made from slow-roasted urad dal, natural jaggery, and pure ghee.
Nutritional Benefits
Urad dal is a rich plant-based protein source, making these ladoos more nutritious than typical mithai. The manufacturer claims they are a wholesome sweet for children, lactating mothers, and health-conscious adults.
Handmade Process
Every ladoo is hand-rolled in small batches, roasted to a golden hue, and blended with warm ghee and jaggery. This process creates a dense, crumbly texture and deep nutty flavor, according to the seller.
Cultural Significance
The sweet is traditionally offered as naivedyam during festivals and gifted at baby showers and weddings. The seller describes it as culturally meaningful for Telugu households.
Clean Ingredients
The product is made with just four ingredients: urad dal, jaggery, cardamom, and ghee. It contains no preservatives, refined sugar, artificial flavors, or fillers.
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