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Kadalai Urundai | Kadalai Mittai | Peanut Jaggery Balls
Ramya
Learn how to make perfect Kadalai Urundai recipe with step by step pictures. Healthy & delicious Peanut Jaggery Balls – Kadalai Mittai, fail-proof recipe to make best snack!
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Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course
Sweets
Cuisine
South Indian
Servings
12
Kadalai Urundai
Equipment
Thick Bottomed Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
1
cup
Roasted Peanuts
▢
½
cup
Jaggery
▢
¼
cup
Water
▢
1
teaspoon
Ghee
COOK MODE
Prevent your screen from going dark
Instructions
Rub 1 cup of roasted peanuts between the palms to remove the skin.
To easily separate the peanuts from the skin, use a wire mesh ladle to remove off the skin.
In a heavy bottomed pan, heat ½ cup grated jaggery along with ¼ cup of water.
Once the jaggery is melted and it starts to boil, remove it from heat.
Carefully strain it to remove any impurities.
Pour the syrup back into the pan and heat on low flame. In 3-4 mins, it starts to boil.
Keep checking the consistency of the syrup by pouring a few drops into bowl of water. At first it will spread easily.
Next stage, it will form a shape but not hold.
In next 3-4 mins, when the syrup thickens considerably. Continue checking the consistency.
It will form a ball easily.
When cooled down, it should look shiny and when dropped onto a plate it wil make a good gong sound.
Immediately remove the syrup from heat. Add the roasted peanuts.
Add ½ teaspoon of ghee. Mix well quickly so that the peanuts are well coated in the syrup.
In a minute, start making balls. Grease your palms with a little ghee and take a spoonful of the mixture into your palm.
Roll it tightly to form a ball. This has to be done when the mixture is hottish warm.
Towards the end, when the mixture cools down it becomes hard to roll.
Keep it on the stove for a minute to loosen it again.
Once all the balls are prepared, let them come to the room temperature.
Store in an airtight container immediately.
Notes
Adding ghee is optional but it helps keeping the mixture non-sticky and shiny.
The same recipe can be used with Fried Gram/Pottu Kadalai to make Pottukadalai Urundai.
Keyword
Sweets
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