Kadalai urundai recipe, Kadalai mittai recipe

Note

* 1 cup = 235 ml

How to make kadalai urundai with step by step images

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)
   
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 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.