Kadalai Urundai is an another Kartigai deepam Recipe. I made this recipe for Aval Kitchen magazine Dec2016 issue. I made 10 recipes for that issue. Iwill post them before karthigai deepam. I have already posted Nel Pori Urundai.
Let us see how to make
- Peanut (Ground nut) – 1 cup
- Jaggery – ½ cup
- Water – ¼ cup
- Ghee – 1 tsp (for greasing)
Dry roast peanut in medium flame till it cracks. Remove skin by rubbing and blowing method.
Clean well and put it in the bowl.
Powder the jaggery. Add jaggery and water in the pan and allow it to dissolve.
When it dissolves strain it.
Again boil till it reaches rolling ball consistency.
You have to add a drop of cooked Jaggery syrup in a bowl of water, You should be able to roll like a ball. That is called rolling ball consistency.
Add peanut and mix well.
For even size balls use tablespoon.
Grease the palm with little ghee and make urundais(balls) when it is hot.
You can wet the palm in water and make urundai. When it is very hot you can wet or else you can make it with ghee.
Don’t wet all the time. If you wet all the time, Kadala urundai will loose its crispness.
You can use rice flour instead of water.
Peanuts must be roasted well for crisp kadalai urundais.
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