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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

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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
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