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Monday, November 23, 2015

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


Peanut – 1 cup

Jaggery – 1/2 cup

Water – 1/4 cup

Ghee – for greasing


  1. 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. 1-roast
  3. For syrup, heat water and jaggery until it dissolves.
  4. 2-syrup
  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. 3-syrup
  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.
  8. 4-test
  9. Add peanuts to it. Mix well.
  10. 5-add
  11. After a minute, grease your hands well with ghee and carefully take little mixture with your fingers and shape it to urundais.
  12. 6-roll


    • Jaggery syrup consistency is very important. So make sure to do it patiently. Keep the flame in low or medium.
    • Once the syrup reaches the consistency, remove the syrup from stove and add the peanuts.
    • Peanuts must be roasted well for crisp kadalai urundais.
    • Every time while making balls, grease well with ghee, otherwise it will be really sticky.

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

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

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

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

  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

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

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

  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

    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 :)

  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?

    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.


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