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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 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

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. 
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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) 

Warer – 1/2 cup

Cardamom powder – 1/2 tsp

ghee – 1/2 tsp 

Rice flour / Ghee – to grease (I used Ghee)

 

IMG_2481Method: 

  • 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
  • © 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 to 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 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

 

 

Filed Under: Indian sweet recipe, Karthigai deepam recipe Tagged With: balls, deepam, easy, festival, how, i, Indian, kadalai, karthigai, Make, Mittai, peanut, pooja, prepare, Recipe, s, simple, south, to, traditional, urundai, ver

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Comments

  1. Aruna Panangipally says

    December 1, 2014 at 22:13

    One of my favourites!

    Reply
    • Traditionally Modern Food says

      December 2, 2014 at 09:02

      🙂

      Reply
  2. Priya Shiva says

    December 1, 2014 at 22:18

    yummy snack and lovely step-wise pictures!

    Reply
    • Traditionally Modern Food says

      December 2, 2014 at 08:59

      Thanku Dear:-)

      Reply
  3. srividhya says

    December 1, 2014 at 23:25

    Yummy.. love this anytime

    Reply
    • Traditionally Modern Food says

      December 2, 2014 at 08:58

      Same pinch Sri:-)

      Reply
  4. My Masala Life says

    December 2, 2014 at 04:39

    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 says

      December 2, 2014 at 08:56

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

      Reply
  5. sindhoooo says

    December 2, 2014 at 11:09

    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 says

    December 2, 2014 at 12:08

    Looks perfect & delicious..

    Reply
  7. Malar says

    December 2, 2014 at 12:15

    Super cool Vidya 🙂

    Reply
    • Traditionally Modern Food says

      December 2, 2014 at 23:02

      Thanku Malar:-)

      Reply
  8. Chitra Jagadish says

    December 2, 2014 at 16:03

    wow-my all time favorite-looks toothsome…

    Reply
    • Traditionally Modern Food says

      December 2, 2014 at 23:01

      Thanku C:-)

      Reply
  9. swapnakarthi says

    December 2, 2014 at 23:50

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

    Reply
    • Traditionally Modern Food says

      December 6, 2014 at 15:06

      Thanku Swapna:-)

      Reply
  10. minuraman says

    December 3, 2014 at 21:47

    One of my favorites, looks yummy

    Reply
  11. Shoba says

    December 3, 2014 at 22:03

    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 says

      December 3, 2014 at 22:06

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

      Reply
  12. Sophie33 says

    December 9, 2014 at 14:31

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

    Reply
    • Traditionally Modern Food says

      December 10, 2014 at 23:00

      Thanks for trying Sophie:-) glad you liked it

      Reply
      • Sophie33 says

        December 11, 2014 at 05:05

        yes, yes!, loved it! x

        Reply
        • Traditionally Modern Food says

          December 11, 2014 at 11:34

          🙂

          Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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