Kadalai Urundai | Paruppu Thengai | verkadalai urundai | seer kodu | Bakhshanam | laddu recipewith step by step pictures and video recipe. Check out the kadalai urundai. If you like the video pls SUBSCRIBE to my channel.
Kadalai Urundai | Paruppu Thengai | verkadalai urundai | seer kodu | Bakhshanam | laddu recipe is usually prepared for seer bakshanam during marriage, seemandham, grahapravesham, punyaavachanam, ayushyahomam etc.Kadalai Urundai is a tasty urundai prepared with peanuts and jaggery syrup. Kadalai Urundai can be prepared for Karthikai deepam. It is a healthy after school snacks for kids.
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.
Typically in India Paruppu Thengai is prepared in a cone. Here I don’t have the cone so I generally use birthday party hat for the cone. Keep aluminum foil surrounding the party hat. Recently I was out of birthday hat. Used some thick gift bag for the cone. I cut them into cone shape and used cello tape. Kept Aluminum foil inside and cone is ready 😊
Today Amma prepared a fresh batch of kadalai Urundai and Since karthigai deepam is nearing, I thought of posting this recipe.
Kadalai Urundai | Verkadalai Urundai
Ingredients
- Peanut - 2 cups I used Unsalted, roasted peanuts
- Jaggery - 1 + 3/4 cup use pagu vellam
- Warer - 1/2 cup
- Cardamom powder - 1/2 tsp
- ghee - 1/2 tsp
- Rice flour / Ghee - to grease I used Ghee
Instructions
- Add cup to a wide thick pan and let it boil
- Add jaggery, cardamom powder and ghee
- 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
- Grease your hands with ghee and make some balls when it is warm. Alternatively 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
- For Paruppu Thengai add the mixture into the cone. Press gently and add little ghee at the top; level it. Cover with aluminum foil and let it rest upright for atleast 2-3 hours
Video
Notes
- 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
- Straining jaggery water is optional. If you well jaggery is without impurities it can be skipped
Ingredients:
Peanut – 2 cups (I used Unsalted, roasted peanuts)
Jaggery – 1 + 3/4 cup (use pagu vellam)
Warer – 1/2 cup
Cardamom powder – 1/2 tsp
ghee – 1/2 tsp
Rice flour / Ghee – to grease (I used Ghee)
Method:
- Add cup to a wide thick pan and let it boil
- Add jaggery, cardamom powder and ghee
- 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
- Grease your hands with ghee and make some balls when it is warm. Alternatively 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
- For Paruppu Thengai add the mixture into the cone. Press gently and add little ghee at the top; level it. Cover with aluminum foil and let it rest upright for atleast 2-3 hours
One of my favourites!
🙂
yummy snack and lovely step-wise pictures!
Thanku Dear:-)
Yummy.. love this anytime
Same pinch Sri:-)
Oh this looks tasty . In the united states we have something similar called peanut brittle, I will definitly try this sweet
Yes dear this is Indian version 🙂 Do try i am sure you will enjoy
Wow! The best part of this is your idea of adding ginger to it! It will make this all time favourite unde unique! Thanks Vidya 🙂 TC! Keep smiling 🙂
Looks perfect & delicious..
Super cool Vidya 🙂
Thanku Malar:-)
wow-my all time favorite-looks toothsome…
Thanku C:-)
Kadalai urundai has come out so well…nice recipe for this karthigai deepam….
Thanku Swapna:-)
One of my favorites, looks yummy
Love the Kadalai Urundai…I remember when I was trying it when I was younger I had burnt my fingers in the molten jaggery . I have not had the guts to try it since. !!!
Shobha
Thanku:-) so sorry to hear this but greasting with rice flour/ ghee helps lot do try sometime
I made your special tasty treats & my hubby, I & my parents all loved it so much! x
Thanks for trying Sophie:-) glad you liked it
yes, yes!, loved it! x
🙂