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 snack 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 the blog.
Typically in India Paruppu Thengai is prepared in a cone. Here I don’t have the cone so I generally use a birthday party hat for the cone. Keep aluminum foil surrounding the party hat. Recently I was out of birthday hat. Used some thick gift bags for the cone. I cut them into cone shapes and used cello tape. Kept Aluminum foil inside and the cone is ready 😊
Today Amma prepared a fresh batch of kadalai Urundai and Since karthigai deepam is nearing, I thought of posting this recipe.
Peanut chutney
Verkadalai sadam
Paruppu thengai
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)
Water - 1/2 cup
Cardamom powder - 1/2 tsp
ghee - 1/2 tsp
Rice flour / Ghee - to grease (I used Ghee)
Method:
- Add a 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 strains 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 into 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 your hands, and make some balls when it is warm. Do not leave for a long time as it will be difficult to handle if left for a long time
- 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 at least 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
🙂