kadalai urundai recipe/verkadalai urundai/peanut jaggery balls

kadalai urundai recipe/verkadalai urundai/peanut jaggery balls

KADALAI-URUNDAI

For your surprise this old fashioned hard candy is easy to make.If it is in ball shape it is ‘kadalai urundai’ and if it is squares then it is ‘kadalai mittai’. Around the world this is eaten as brittle’s made from caramelized sugar . In South India kadalai urandai recipe is made with only  two ingredients that is peanuts and jaggery . Some add cardamon powder for flavor and it gives a different taste . It is easy to make where only ‘patham’ of the kadalai urundai recipe needs attention . Every Indian grocery store sells this as barpi’s or ball’s .

KADALAI-URUNDAICrispy peanuts make awesome urandai with perfect crunch.Cooling the mixture after preparation depends on the size of the ball . Am totally addicted towards these caramelized candy with lots of  its  irony goodness.Outer skin must be removed and roasted to perfection before proceeding this recipe, which takes a little time but other than that it is very quick job to make.

Quick action is required when rolling the ball, for that your hands should be ready to tolerate the temperature of the mixture.I use ghee for my hands for rolling this kadalai urundai.Just give a try to these homemade surprise which is not at all a hard job for a sweet person like you , just carry on my instructions.

kadalai urundai recipe/verkadalai urundai/peanut jaggery balls

Prep Time: 15 minutes

Total Time: 30 minutes

kadalai urundai recipe/verkadalai urundai/peanut jaggery balls

Ingredients

  • Peanuts skin removed and roasted -1 cup
  • Jaggery - 1/2 cup
  • Ghee - 1tsp for smearing

Instructions

  1. Dry roast peanuts,remove the skin and keep it ready.
  2. Boil jaggery till the desired consistency,as shown.
  3. Then mix the peanuts and remove from the stove .
  4. Transfer it to a greased plate.
  5. Grease your hands and make balls quickly.
  6. Cool it and store .

Notes

The consistency of 'paagu ' = should be like till we hear a "dung" sound when we check. sufficient time should be given for cooling to reach its crispness.

 

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