kadalai urundai

Kadalai urundai recipe, Kadalai mittai recipe

Kadalai urundai/ Peanut chikki/ kadalai mittai is a delicious and healthy snack made with peanuts and jaggery syrup. This is usually made during karthigai deepam festival along with pori urundai/ murmura ladoo, but since it is consumed as snack too I thought to post it today, because I made this at home I am posting it that’s the truth😂 I am not a big fan of these, but I make it at home just because my hubby likes it. Actually the chikki form, the square shaped candy is more fun to eat and very easy to make as well, as it needs no shaping. I am not that expert in making this candy, so whatever details or tricks I know I have shared below for beginners to make, in that category I will be one too😉 just in case if it does not form chikki/ candy/ balls you can still relish it in pieces of peanuts with jaggery syrup, that’s how I did when I made it years back. So lets get to the making!

Kadalai urundai recipe, Kadalai mittai recipe
Serves 4
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1. Peanuts- 1 cup
  2. 2. Jaggery – ½ cup
  3. 3. Water – 2 tbsp
  4. 4. Cardamom powder – ¼ tsp
  5. 5. Ginger powder/ sukku – ¼ tsp
  6. 6. Ghee – 1 tsp
NOTE
  1. * 1 cup = 235 ml
Instructions
  1. In a pan dry roast peanuts in low flame until roasted/ till few black spots are seen. When roasted well. Keep the peanuts aside.
  2. Now in a pan add jaggery and water.stir it well until jaggery melts. When the jaggery is completely melted strain it through a filter/ strainer so that impurities get filtered. Now pour the jaggery syrup back in the pan. Allow it to boil in low to medium flame. As the syrup boils add cardamom powder and dry ginger/ sukku powder. Mix well.
  3. Allow the jaggery syrup to boil. Keep checking the consistency by adding few drops of the syrup in a bowl of water. If you are able to gather the ball and if it is soft and chewy allow the syrup to boil for few more minutes. (First the jaggery syrup will be in soft ball consistency which will happen after 1 string consistency. Soft ball consistency is achieved when you put a drop of jaggery syrup in water it should not dissolve and you should be able to make soft ball out of it) After few more minutes of boiling add few drops of syrup in bowl of water and you will be able to gather a ball that is hard in consistency and when you drop it you can hear a cling sound. Now this the stage that we want.
  4. At the hard ball consistency stage roasted peanuts to the jaggery mixture. Mix well. Dust your hands with rice flour/ ghee. When you are able to bear the heat take small portions of the peanut mixture and make it into balls first. Be quick as it will harden up fast. First few urundai/ balls can be made easily when you reach to the last ones it will harden up that time you can reheat the mixture and the jaggery will melt and you can make balls again. When done serve it and store the remaining in any ziplock or container.
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How to make kadalai urundai with step by step images


kadalai mittai

  1. In a pan dry roast peanuts in low flame until roasted/ till few black spots are seen. When roasted well keep the peanuts aside. (I used the ones without skin, but you can use peanuts with and skin and dry roast them and de skin it)
    kadalai mittai
  2. Now in a pan add jaggery and water.stir it well until jaggery melts. When the jaggery is completely melted strain it through a filter/ strainer so that impurities get filtered. Now pour the jaggery syrup back in the pan. Allow it to boil in low to medium flame. As the syrup boils add cardamom powder and dry ginger/ sukku powder. Mix well.
    kadalai mittai
  3. Allow the jaggery syrup to boil. Keep checking the consistency by adding few drops of the syrup in a bowl of water. If you are able to gather the ball and if it is soft and chewy allow the syrup to boil for few more minutes. (First the jaggery syrup will be in soft ball consistency which will happen after 1 string consistency. Soft ball consistency is achieved when you put a drop of jaggery syrup in water it should not dissolve and you should be able to make soft ball out of it) After few more minutes of boiling add few drops of syrup in bowl of water and you will be able to gather a ball that is hard in consistency and when you drop it you can hear a cling sound. Now this the stage that we want.
    kadalai mittai
  4. At this hard ball consistency stage switch off the flame and add roasted peanuts. Mix well. Dust your hands with rice flour/ ghee. When you are able to bear the heat take small portions of the peanut mixture and make it into balls first. Be quick as it will harden up fast. First few urundai/ balls can be made easily when you reach to the last ones it will harden up that time you can reheat the mixture and the jaggery will melt and you can make balls again. When done serve it and store the remaining in any ziplock or container.
    kadalai mittai

 

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