Kadalai urundai | whole peanut balls recipe | Kadala urunda
 
Prep time
Cook time
Total time
 
Serves: 20
Ingredients
  • Roasted Peanuts - 1 cup
  • Grated Jaggery - ½ cup
  • Water - ¼ cup
  • Cardamom - ⅛ tsp
Instructions
  1. Dry roast 1 cup of skinless halved peanuts, constantly stirring until all nuts are uniformly roasted to light golden color. If you have peanuts with skin, click here to see how to roast and remove the skin.
  2. Add ½ cup of grated jaggery to a pan along with ¼ cup water and boil until jaggery gets dissolved completely.
  3. Filter the syrup to another pan. Add ⅛ tsp cardamom powder and allow it to boil.
  4. Let it boil in medium flame until nicely bubbles up and becomes slightly thick.
  5. In a bowl of water, pour few drops of syrup. Gather the syrup and roll between fingers to form a stiff ball that holds its shape and makes "dong" sound when dropped in a plate.
  6. Switch off the stove and add roasted peanuts to it. Mix well to coat the syrup and gather them in one corner. Use a spoon to take the nuts stuck to the ladle.
  7. Grease your palm with ghee. Pinch out a small portion from the mass.
  8. Shape into ball by closing and opening the fist rapidly. Repeat this to make all balls. Last few nuts might stick to the pan. Reheat the pan for few seconds. The syrup will melt and the nuts will easily come out to make the final balls.
Notes
1.Do not be tempted to switch off the stove in soft ball consistency(where you can make ball, but it won't be so firm and it won't make dong sound against a plate). If switched off at this stage, then kadalai urundai will be chewy.
2.Grease ghee in hand for every 2 balls so that you can bear the heat. If you don't want shiny balls, then you can rub your hands with rice flour to bear the heat in a better way.
3.Make the balls as fast as you can. Reheating more than once will affect the ball quality.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/kadalai-urundai-recipe/