Kadalai urundai recipe, peanut chikki, kadalai mittai
Kadalai urundai has always been a favorite in my family. During my childhood days, when my mom gives me pocket money, I would spend all my money buying and eating this kadalai urundai. Ohhh, how much love I love this kadalai urundai!!! Now, whenever I eat this kadalai urundai, I would have a tie to my past thinking of my school days and also the days when my dad used to buy this delicious sweet every weekend for us.
In my hometown Pondy, we call this kadalai urundai as “mallattai cake”. Mallattai is nothing but ground nuts. After my wedding, I started calling it is verkadalai. I like both the names.
Kadalai urundai looks shiny and has a sweet and absolutely delicious flavor. When you eat it, the jaggery would dissolve on your tongue and would leave behind some delicious chunks of toasted peanuts to chew on. These toasted peanuts would add some crunchiness in addition to the sweet flavor of the jaggery.
I thought I should post kadalai urundai recipe for this karthgai festival, and I am glad that I made it. Hope you all like it.
If you are looking for more urundai recipes, then you might like:
Peanut/ground nuts/verkadalai – 1 cup
Jaggery – 1/2 cup + 2 tbsp
Water – 1/4 cup
Cardamom powder – a pinch
Ghee or oil – for greasing
Note. The ingredients shown will vary with the original quantity.
1. In medium-low flame, roast the peanuts with constant stirring. The peanuts will turn crisp and its skin will turn brown and peel easily. Switch off. Let it cool down.2. Now remove the peanuts’ skin by rubbing them between your palms. When you blow the peanuts, the skin will go away. Set aside. Now, in a heavy-bottomed pan, immerse jaggery in water and heat it up.3. Once the jaggery has dissolved completely, strain it to remove any impurities.
4. Transfer the strained jaggery to the pan, and when you start seeing bubbles, add the cardamom powder. Give a quick stir. Now, quickly simmer the flame. Keep a plate of water by your side. Add a drop of jaggery syrup to the water. The syrup should stay firm without dissolving.
5. Using your fingers, gently form a hard ball. This is the right consistency we require to make kadalai urundai. Switch off.
7. Grease your hands with ghee or oil. Now, carefully take little mixture in your hand and form urundai. You can even show your hand under cold water and then shape the remaining urundai. At the end, if you cannot form urundai, just heat the mixture and the jaggery will loosen. Then, form the remaining urundai.Now, kadalai mittai is ready! Store it in an airtight container.
- Jaggery consistency is very important. When you see bubbles showing up, you have to test the consistency quickly. Simmer the flame and make sure you are able to form hard ball using the jaggery mixture.
- Once you reach the right consistency, switch off.
- You can dissolve the jaggery faster by either microwaving it or heating it up with hot water.
- If you buy de-skinned peanuts, just roast it until it turns crisp.
- Grease your hand with ghee or oil just before shaping the urundai.
- Once you add peanuts, start shaping the urundai. If it starts cooling down, you cannot make urundai.
- Stays crisp for a week if stored in an airtight container.
Kadalai urundai recipe, peanut chikki, kadalai mittai recipe below: