Monday, November 23, 2015

Kadalai urundai recipe (kadalai mittai)

Kadalai urundai recipe
Kadalai urundai is made with peanut and jaggery as main ingredient. Jaggery is made syrup and made candy with peanut. Very healthy snack, rich in protein and goodness of jaggery which is rich in iron. This has been a long time due for me to post this, some how kept postponing to try this. I guess many readers search for kadalai urundai in Rakskitchen. We don’t make this often, so it took some time for me to try. For holidays, I used to go to my grandma’s house, have lots of friends over there. My grandma (my own grandma’s sister) always make this kadala urundai for snack when ever we go there. She will make with ease and pack for us too. It will be so crisp, shiny and tasty.
Check out my other Karthigai deepam recipes

Pori-urundai Nel pori urundai  appam 1-nei-appam-recipe thinai sweet paniyaram Rava paniyaram  Ulundhu vadai payasam-recipes Milagu jeeraga adai

Never thought about the recipe as we were kids. Never thought I will make it at home too. Always buy kadala mittai with sprinkled colour dry coconut. It gives a lovely flavour to the kadalai mittai. After marriage, very rarely I eat kadalai mittai. But mom always insists to eat as its good for health. So when every I remember, I buy kadalai mittai and eat. These days, kovilpatti kadalai mittai is getting famous. I have to yet to taste it to tell me how good it is. But as of now, this is really easy to do at home. I am slightly lazy just for blowing the skin away. Otherwise everything is easy for me.
We usually do not make kadalai urundai for karthigai deepam. But I know many make, so I thought this is the best time for me to try and post. Happy Karthigai deepam (25th, Wednesday).



Kadalai urundai recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time 15 Mins    |  Cook time: 20 mins     Makes: 14

Ingredients

Peanut – 1 cup

Jaggery – 1/2 cup

Water – 1/4 cup

Ghee – for greasing


How to make kadalai urundai Method

  1. First, in a heavy bottomed pan, roast the peanut in medium flame with constant stirring. It will crack open. Once cooled down, rub the peanuts and eliminate the skin by blowing it away.
  2. kadalai urundai recipe step 1
  3. For syrup, heat water and jaggery until it dissolves.
  4. kadalai urundai recipe step 2
  5. Filter it through a metal strainer. Don't forget to wash the pan as it may have fine impurities. Continue heating until the syrup is thick and frothy. Keep the flame low when the syrup nears the consistency as you don’t want to miss the right consistency.
  6. kadalai urundai recipe step 3
  7. Test the consistency by adding few drops to water and you should be able to form a shiny ball out of it, that holds the shape. (hard ball consistency) 
  8. kadalai urundai recipe step 4
  9. Add peanuts to it. Mix well.
  10. kadalai urundai recipe step 5
  11. After a minute, grease your hands well with ghee and carefully take little mixture with your fingers and shape it to urundais.
  12. kadalai urundai recipe step 6

Notes

    • Jaggery syrup consistency is very important. So make sure to do it patiently. Keep the flame in low or medium. And double ensure that the jaggery syrup has reached hard ball consistency, otherwise the jaggery will bloom and dry as soon as you add the peanuts. 
    • Once the syrup reaches the consistency, remove the syrup from stove and add the peanuts.
    • even if you buy peanuts without skin from shop, roast it just before making the peanut balls.
    • Do not stir too much after syrup starts boiling. just keep checking for consistency, that's enough. This gives you shiny peanut balls.
    • Peanuts must be roasted well for crisp kadalai urundais.
    • Every time while making balls, grease well with ghee, otherwise it will be really sticky.
    • I heard in shops they use a little sugar too, have not tried.

Store in airtight containers and enjoy!  Healthy snack for the family!
verkadalai-urundai



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15 Stars(comments):

  1. My fav urundai..lov this one lot..thanx fr sharing raji..

    ReplyDelete
  2. Nice lovely kadalai urundai Happy karthi gai deepak,last deepam I tried pori urundai recipe from yours I will try this definitely

    ReplyDelete
  3. My fav urundai..lov this one lot..thanx fr sharing raji..

    ReplyDelete
  4. Raje, Saw your post.First i did n't realise it as porayar chithi.Then amma told me.Good presentation.Good for people who is working in the night or doing night shift.They require extra iron & protein which is easily available in this

    ReplyDelete
  5. Can I use roasted peanuts readily available in market?

    ReplyDelete
  6. Can I use roasted peanuts readily available in market?

    ReplyDelete
  7. Hi Raji, looks really tempting. How come you managed to remove the skin of the peanuts so well?. And, what is the type of frying pan or chatti that you have used to melt the jaggery.?. Looks different Thanks

    ReplyDelete
    Replies
    1. If the peanut is old (not tender and young) and roasted well with patience, it comes off easily :) I have a mini fan and used it to blow away the skin and later sweep the skin ;)
      I used a copper bottomed steel chatti :)

      Delete
  8. Do we need to make ladoos when it is hot or can cool down and do?
    If we want to spread on plate and cut into squares instead of ladoos , at wat time we need to do it?

    ReplyDelete
    Replies
    1. You can cool down until you are able to handle it, do not let completely cool down.
      If you want to cut into squares, just pour directly from stove to greased trays.

      Delete
  9. How can I make kadalai urundai with glassy look and hard as we get in shops? Somebody told me they are mixing liwuid glucose. As such, how much should be mixed and at what stage? Where can we get liquid glucose?

    ReplyDelete
    Replies
    1. If the syrup is made in right consistency and made quickly, it could be shiny through out. I have seen they use a part of white sugar too to get that shining , haven't tried though. Also I have no experience in handling liquid glucose, so could not help you with that, sorry.

      Delete

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