If using unsalted roasted peanuts, just remove the skin and keep it aside.

If using raw peanuts, we need to roast them. We can roast them on stove top, in the oven or in the air fryer.

Once the peanuts are roasted and cooled down, rub the peanuts in between your palm and remove the skin. We could also place the peanuts between a layer of kitchen towel and rub it well to remove the skin.

Blow the skin away and keep the skinned peanuts in a bowl. If preferred you could also crush the peanuts slightly to break it into halves.

Heat jaggery and water and let the jaggery melt. Strain it to remove the impurities and then heat it again. I usually don't strain my jaggery as I hardly find any impurities in this.

We need to allow the jaggery to come to hard ball / candy stage. This is the trickiest part in the recipe. If you have a candy thermometer, go ahead and use it to determine the candy stage of the syrup.

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. The ball when dropped on a plate should make a noise.

Pour this syrup on the roasted peanuts or add the peanuts into the syrup and mix it using a wooden spoon. Let it cool slightly.

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 kadalai urundai in a single layer (to prevent sticking with each other) and then store it in an airtight container.