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Published: Jul 5, 2013 · Modified: Dec 16, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Kadalai Urundai/Verkadalai Urundai/Kadalai Mittai/Peanut Balls

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Kadalai Urundai

 I chose to make Kadalai Urundai for my third and final day of my Tea Kadai Menu. Kadalai urundai is one of my husband’s favorite sweet. These are found in couple of different forms. They are available as chikki (bar) form and in the ball form.

The key to making these is getting the jaggery syrup in the right consistency. Peanuts are groundnuts as they call them in India are poor man’s Almond. These are found in abundance in India and are very common in street side stores.

I remember those days when I used to take change (few coins) from my mother and used to go to the nearby store to buy couple of kadalai urundai. The crunchy kadalai urundai would satisfy my sweet tooth all the way back home. I am so glad to see my kids love kadalai urundai and I can’t be more happy to be able to make these for them.

This is also made during karthigai deepam festival as a part of neivedhiyam. They store pretty well when kept in airtight container.

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Kadalai Urundai in yellow bowl


Preparation time – 10 mins
Cooking time – 45 mins
Difficulty level – medium

Ingredients to make Kadalai Urundai – (makes around 25 balls)

  • Peanuts – 2 cups (raw or unsalted roasted)
  • Jaggery – 1 cup
  • Water – ½ cup
  • Cardamom powder – ¼ teaspoon (optional)
  • Ghee – to grease your palm
Kadalai Urundai in glass bowl

Procedure

  • If using unsalted roasted peanuts, just remove the skin and keep it aside.
  • If using raw peanuts, we need to roast them. To do so, layer the peanuts in a single row in a baking tray.
  • Preheat the oven to 350 F and place this tray of peanuts in the oven. Bake them for about 15 – 20 mins, rotating the tray twice or thrice in between.
  • Remove the peanuts after about 16 mins and leave it out until it cools down to room temperature. Then rub the peanuts in between your palm and remove the skin. Blow away the removed the skin and then keep the dehusked peanuts aside. I have tried to roast penuts over the stove top previously and it roasts them very unevenly. Roasting them in the oven yield very uniformly roasted peanuts.
  • Heat jaggery and water and let the jaggery melt. Strain it to remove the impurities and then heat it again until it comes to the hard ball stage.
Heating Jaggery
  • This is the trickiest stage in the recipe. If you have a candy thermometer, go ahead and use it to determine the hard ball stage. If not keep a shallow plate filled with cold water. Add a drop of syrup to the water and then slowly try to make a ball out of it. If it forms a ball without disintegrating, then the syrup is ready. I missed taking pictures for this stage. I will upload them when I make them again.
Preparing the Syrup
  • Pour this syrup on the roasted peanuts and mix it using a wooden spoon.
Peanuts with syrup
  • Grease your palm with little ghee and then start making round balls. Make sure you start rolling it out when the whole thing is still hot otherwise, the peanuts would become hard and it will be unable to roll them.
Forming the balls
  • If the syrup crystallizes before making balls, then slightly heat the tray/plate. This will start dissolving the syrup and then make balls out of the remaining.
  • Cool the urundai in a single layer (to prevent sticking with each other) and then store it in an airtight container.

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below.
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Kadalai Urundai

Kadalai Urundai/Verkadalai Urundai/Kadalai Mittai/Peanut Balls

The Kadalai Urundai is healthy dish for all. Its a kids friendly snack too. The balls are very smooth, soft and yummy. The extra swrrtness add an extra taste and texture to this food. It is healthier because it is homemade.
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Course: Cookies, Diwali Recipes
Cuisine: Indian, South Indian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 25 pieces
Calories: 100kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 2 cups Peanuts raw or unsalted roasted
  • 1 cup Jaggery
  • ½ cup Water
  • ¼ teaspoon Cardamom powder optional
  • Ghee

Instructions

  • If using unsalted roasted peanuts, just remove the skin and keep it aside.
  • If using raw peanuts, we need to roast them. To do so, layer the peanuts in a single row in a baking tray.
  • Preheat the oven to 350 F and place this tray of peanuts in the oven. Bake them for about 15 – 20 mins, rotating the tray twice or thrice in between.
  • Remove the peanuts after about 16 mins and leave it out until it cools down to room temperature. Then rub the peanuts in between your palm and remove the skin. Blow away the removed the skin and then keep the dehusked peanuts aside. I have tried to roast penuts over the stove top previously and it roasts them very unevenly. Roasting them in the oven yield very uniformly roasted peanuts.
  • Heat jaggery and water and let the jaggery melt. Strain it to remove the impurities and then heat it again until it comes to the hard ball stage.
  • This is the trickiest stage in the recipe. If you have a candy thermometer, go ahead and use it to determine the hard ball stage. If not keep a shallow plate filled with cold water. Add a drop of syrup to the water and then slowly try to make a ball out of it. If it forms a ball without disintegrating, then the syrup is ready. I missed taking pictures for this stage. I will upload them when I make them again.
  • Pour this syrup on the roasted peanuts and mix it using a wooden spoon.
  • Grease your palm with little ghee and then start making round balls. Make sure you start rolling it out when the whole thing is still hot otherwise, the peanuts would become hard and it will be unable to roll them.
  • If the syrup crystallizes before making balls, then slightly heat the tray/plate. This will start dissolving the syrup and then make balls out of the remaining.
  • Cool the urundai in a single layer (to prevent sticking with each other) and then store it in an airtight container.

Nutrition

Calories: 100kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 87mg | Fiber: 1g | Sugar: 8g | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Chef Mireille says

    July 12, 2013 at 1:39 am

    nice crunchy snack

    Reply
  2. Pavani N says

    July 08, 2013 at 1:28 am

    Those peanut balls look perfect. Love your presentation, those dolls make the whole set up look very traditional..

    Reply
  3. Priya Suresh says

    July 07, 2013 at 9:27 am

    Cute set up, love that toys Sandhya..Omg, kadalai urundais are my favourites, i can have them even in my sleep..You have done prefectly.

    Reply
  4. Arthy Suman says

    July 06, 2013 at 8:16 am

    perfectly done like store bought

    Reply
  5. Gayathri Kumar says

    July 06, 2013 at 12:17 am

    They have come out perfect Sandhya. One of my fav sweets...

    Reply
  6. sushmita pandit says

    July 05, 2013 at 3:51 pm

    i love this peanut ladoos.....superb.

    Reply
  7. Ramya Krishnamurthy says

    July 05, 2013 at 3:30 pm

    perfect and my fav

    Reply
  8. Ramya Krishnamurthy says

    July 05, 2013 at 3:30 pm

    perfect and my fav

    Reply
  9. Srivalli says

    July 05, 2013 at 5:38 pm

    That's such a lovely set you Sandhya..you have totally rocked this theme with your presentation!..Great job..Now you have set high standards for me ok..

    Reply
  10. Akila says

    July 05, 2013 at 4:46 pm

    Wow perfect kadalai urundai

    Reply
  11. Kitchen Queen says

    July 05, 2013 at 3:44 pm

    Healthy peanut balls.

    Reply
  12. Veena Theagarajan says

    July 05, 2013 at 2:02 pm

    perfect snack.. I can finish the whole thing.. yummy!

    Reply
  13. Vijayalakshmi Dharmaraj says

    July 05, 2013 at 1:44 pm

    wow super kadalai urundai and the pomais are super akka...

    Reply
  14. Jayanthi Padmanabhan says

    July 05, 2013 at 12:21 pm

    Love the Marapaachi toy and those verkadalai urandais look perfect

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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