Kadalai Urundai

Kadalai Urundai
Kadalai Urundai / Kadalai Mittai / Peanut Chikki
Kadalai Urundai is an another Kartigai deepam Recipe. I made this recipe for Aval Kitchen magazine Dec2016 issue. I made 10 recipes for that issue. Iwill post them before karthigai deepam. I have already posted Nel Pori Urundai.

Kadalai Urundai

Let us see how to make
Here is the quick Video

Preparation time   - 20 minutes
Cooking time   - 15 minutes
Yield    - 12 urundais
Peanut (Ground nut) -  1 cup
Jaggery – ½ cup
Water – ¼ cup
Ghee - 1 tsp (for greasing)
 Dry roast peanut in medium flame till it cracks. Remove skin by rubbing and blowing method.
 Clean well and put it in the bowl.
Kadalai Urundai

Powder the jaggery. Add jaggery and water in the pan and allow it to dissolve.When it dissolves strain it.
Kadalai Urundai

Again boil till it reaches rolling ball consistency. You have to add a drop of cooked Jaggery syrup in a bowl of water,You should be able to roll like a ball. That is called rolling ball consistency.
Kadalai Urundai

Add peanut and mix well.
Kadalai Urundai

For even size balls use tablespoon.
Kadalai Urundai

Grease the palm with little ghee and make urundais(balls) when it is hot.

Kadalai Urundai

You can wet the palm in water and make urundai.  When it is very hot you can wet or else you can make it with ghee.
Don’t wet all the time. If you wet all the time, Kadala urundai will loose its crispness.
You can use rice flour instead of water.
Peanuts must be roasted well for crisp kadalai urundais.

Kadalai Urundai


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