I love kadalai Urundai and can’t say no any day. My Amma prepared Paruppu Thengai (Cone shaped Peanut jaggery sweet) for my son’s first birthday. At that time, after filling the cone she made some Urundai as I love them. That’s when I realized kadalai Urundai is still not in blog.
Today Amma prepared a fresh batch of kadalai Urundai and Since karthigai deepam is nearing, I thought of posting this recipe.
Peanut – 1 cup + 1/2 cup (I used Unsalted, roasted peanuts)
Jaggery – 3/4 cup
Cardamom powder – 1/4 tsp
Rice flour / Ghee – to grease (I used Rice flour)
- Add jaggery and 1/2 cup of water. After the jaggery melts in water switch off and strain when it comes to room temperature, to remove impurities
- Take a little water in a small bowl. This is to check the consistency of the jaggery. Just add a few drops of boiling jaggery into the water. If you could make it a hard ball, then switch off the flame. Otherwise allow it to boil till that consistency is reached
- Keep the peanuts in a wide bowl and pour the jaggery to it. Mix it nicely with a ladle
- Take some rice flour in a bowl and rub them in hands, and make some balls when it is warm. Do not leave for longtime as it will be difficult to handle if left for a longtime
- If peanut and jaggery become sticky and difficult to handle, heat it in low flame for few seconds and the jaggery will melt and can make balls easily
- Can add dry ginger while melting jaggery
- If you are using unroasted peanuts, dry Roast the peanuts and use it. If using the peanuts with skin, dry roast and rub the skin off
- Can be stored in air tight containers and kept in room temperature
- Avoid using excess Rice flour for greasing hand as it may leave a white layer. Ghee can also be used instead of rice flour