Thursday, 10 November 2016

kadalai urundai recipe, peanut balls with jaggery - verusenaga pappu undalu

Kadalai Urundai recipe known as (Ground nut) Peanut Balls in english also called Verkadalai mittai in Tamil. This is traditional indian sweet recipe and quite common in almost all the houses in Tamil nadu during Karthigai Deepam Festival.

kadalai urundai recipe

In telugu language this recipe has few other names "verusenaga pappu undalu", "palli bellam undalu" or "palli muddalu" or patti.

Pottukadalai urundai (Dalia Balls), Pori Urundai (Puffed Rice Balls) etc all follow the same foot steps i.e. procedure for making all these urundai is the same. I made these balls for the very first time and they came pretty perfect. 

Previously I tried Pori Urundai and had few flops with either with jaggery syrup's consistency or I was unable to shape the balls perfectly round in shape. When I mastered making pori urundai, it turned out quite easy for me to make this recipe. Basically I love pori urundai but my husband loves "crispy kadalai urundai" so I made these to satisfy his sweet tooth cravings.

Other festival sweet recipes:

Makhan Bada

Kajjikayalu Recipe 

Boondi Laddu Recipe 

kadalai urundai recipe - Ingredients

(Makes 14 to 15 balls)

1. Kadalai/Peanuts - 1 and 1/4 cups
2. Jaggery - 1/2 cup
3. Water - 1/4 cup
4. Cardamom powder - A Pinch
5. Ghee - Just to grease your hands

palli bellam undalu - palli mudhalu


How to make kadalai urundai - peanut balls with jaggery - verusenaga pappu undalu recipe

Dry Roasting Peanuts:

1. Dry roast peanuts/groundnuts in a pan on a medium flame for 5 minutes
2. Now when brown spots appear on
groundnuts and they split to half, switch off the flame and keep them aside for 5 minutes
3. Once they are cooled, press them with a bowl or with your fingers, discard and phew the skin of
Preparing Jaggery Syrup:

4. Add jaggery in the pan and pour 1/4 cup of water
5. When the jaggery dissolves filter this to remove any impurities

6. Now heat the syrup again
7. Take a little water in a small bowl. This is to check the consistency of the jaggery syrup
8. Just add a few drops of nicely boiling jaggery into the water
9. The jaggery droplets should thicken to a mass and if you roll the mass with your fingers you should be able to make it to a round and hard ball and the ball should be a HARD BALL consistency not the SOFT BALL
10. Otherwise allow it to boil till you reach this desired hard ball consistency

Making kadalai urundai:
11. When desired consistency is obtained add cardamom powder mix once and switch off the flame
12. Keep the peanuts in a wide bowl and pour the jaggery syrup on them
13. Mix it nicely with a ladle, allow this stuff to cool down for 2 minutes
14. Gease your hands with a drop of ghee and roll the peanut jaggery stuff to balls when it is warm but not hot
15. If you feel your hands are burning then you can even rinse your hands with cold water and then start forming balls which is even more easier
16. Even if get cools down in the last, don’t worry just keep the plate on the flame for few seconds and the jaggery will melt and you can make the balls
17. Yummy and delicious Peanut Balls aka Kadalai Urundai are ready to relish their yumminess
18. These urundai or balls can be stored in air tight containers and kept it in the room temperature will stay good for about 15 days.


Tips for jaggery syrup consistency:

1. Be quick after the hard ball consistency is reached. It will be very hot so be very careful
2. If you let it cool down for more time forming balls will be not be possible
3. For Kadalai Urundai Hard Ball consistency is desired and for Pori Urundai Soft Ball is desired. For a visual idea on how to get proper s
yrup consistency you can watch this video by Raks kitchen.

peanut balls with jaggery