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    Home » Indian sweets » Kadalai Urundai | Paruppu Thengai

    Kadalai Urundai | Paruppu Thengai

    December 1, 2014 By Vidya Srinivasan 23 Comments

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    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.

    Verkadalai sadam

    Paruppu thengai

    Peanut based recipes

    Kadalai Urundai | Verkadalai Urundai

    Kadalai Urundai is a tasty and healthy recipe prepared with peanuts and jaggery syrup. Kadalai Urundai can be prepared for Karthikai deepam. It is a helathy after school snacks for kids. 
    5 from 1 vote
    Print Pin Comment
    Course: Urundai
    Cuisine: Indian
    Author: Vidya Srinivasan

    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

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    Notes

    1. 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
    2. Can add dry ginger while melting jaggery
    3. 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
    4. Can be stored in air tight containers and kept in room temperature
    5. Avoid using excess Rice flour for greasing hand as it may leave a white layer. Ghee can also be used instead of rice flour
    6. Straining jaggery water is optional. If you well jaggery is without impurities it can be skipped
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    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)

     

    IMG_2481Method: 

    • 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
    • © TraditionallyModernFoodTake 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

    verkadala urundai

    • Keep the peanuts in a wide bowl and pour the jaggery into it. Mix it nicely with a ladle

    IMG_2468

    IMG_2470

    • 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

     

     

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    Comments

    1. Aruna Panangipally

      December 01, 2014 at 10:13 pm

      One of my favourites!

      Reply
      • Traditionally Modern Food

        December 02, 2014 at 9:02 am

        🙂

        Reply
    2. Priya Shiva

      December 01, 2014 at 10:18 pm

      yummy snack and lovely step-wise pictures!

      Reply
      • Traditionally Modern Food

        December 02, 2014 at 8:59 am

        Thanku Dear:-)

        Reply
    3. srividhya

      December 01, 2014 at 11:25 pm

      Yummy.. love this anytime

      Reply
      • Traditionally Modern Food

        December 02, 2014 at 8:58 am

        Same pinch Sri:-)

        Reply
    4. My Masala Life

      December 02, 2014 at 4:39 am

      Oh this looks tasty . In the united states we have something similar called peanut brittle, I will definitly try this sweet

      Reply
      • Traditionally Modern Food

        December 02, 2014 at 8:56 am

        Yes dear this is Indian version 🙂 Do try i am sure you will enjoy

        Reply
    5. sindhoooo

      December 02, 2014 at 11:09 am

      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 🙂

      Reply
    6. sripriya

      December 02, 2014 at 12:08 pm

      Looks perfect & delicious..

      Reply
    7. Malar

      December 02, 2014 at 12:15 pm

      Super cool Vidya 🙂

      Reply
      • Traditionally Modern Food

        December 02, 2014 at 11:02 pm

        Thanku Malar:-)

        Reply
    8. Chitra Jagadish

      December 02, 2014 at 4:03 pm

      wow-my all time favorite-looks toothsome...

      Reply
      • Traditionally Modern Food

        December 02, 2014 at 11:01 pm

        Thanku C:-)

        Reply
    9. swapnakarthi

      December 02, 2014 at 11:50 pm

      Kadalai urundai has come out so well...nice recipe for this karthigai deepam....

      Reply
      • Traditionally Modern Food

        December 06, 2014 at 3:06 pm

        Thanku Swapna:-)

        Reply
    10. minuraman

      December 03, 2014 at 9:47 pm

      One of my favorites, looks yummy

      Reply
    11. Shoba

      December 03, 2014 at 10:03 pm

      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

      Reply
      • Traditionally Modern Food

        December 03, 2014 at 10:06 pm

        Thanku:-) so sorry to hear this but greasting with rice flour/ ghee helps lot do try sometime

        Reply
    12. Sophie33

      December 09, 2014 at 2:31 pm

      I made your special tasty treats & my hubby, I & my parents all loved it so much! x

      Reply
      • Traditionally Modern Food

        December 10, 2014 at 11:00 pm

        Thanks for trying Sophie:-) glad you liked it

        Reply
        • Sophie33

          December 11, 2014 at 5:05 am

          yes, yes!, loved it! x

          Reply
          • Traditionally Modern Food

            December 11, 2014 at 11:34 am

            🙂

            Reply

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