After all the sweets that I made for Deepavali, I am back with yet another sweet recipe for Karthigai Deepam. Kadalai Urundai, also called as Kadalai Mittai is a healthy but very simple sweet made around this time of the year. Not just for the Karthigai festival, this can be made anytime and makes for a very healthy snack. Just in time, I had some roasted peanuts and some really good jaggery (left-over from the Deepavali preparations) that I put to use by making this special Verkadalai Urundai.
No Sugar Peanut Jaggery Balls - Kadalai Urundai
Kadalai Mittai – made with two main ingredients of Peanuts and Jaggery is quite popular all over India. It is called as Pappu Chekka/Pappu Undalu in Telugu or Chikki in Hindi. This is such a simple recipe that has been made for as long as I can remember in our household. I learnt to make this when I was about 15yrs years old from an acquittance who showed me a simple technique to make the jaggery syrup. I shared the recipe on my Instagram last year, but today I made it the traditional way to make balls/urundai and not as chikki.
Tips and Important Notes to Perfect Verkadalai Urundai
Although Kadalai Urundai has only two ingredients, it is a slightly technical recipe. The main success factor lies in making perfect jaggery syrup, which helps in making perfect peanut jaggery balls. Read on to know more about the jaggery syrup consistency and all the other tips to make kadalai mittai. Roasting Peanuts (two ways) – On stove top, peanuts should be roasted on lowest heat and continuously stirred to ensure they are evenly roasted. When the peanuts start to pop, it is time to stop roasting and this will take 15-20 mins. I use my microwave to roast peanuts – depending on the quantity it will take between 2-4 mins on highest power. I run it in the intervals of 30 secs and shake in between each interval to evenly roast them. Once cooled down, skin can be removed easily by rubbing them between the palms. Jaggery Syrup Consistency – Jaggery has to be cooked until the syrup can form a hard ball. Once the syrup starts to froth and form large bubbles, test it by pouring a few drops into a bowl with water. As it gets thicker, the bubbles get smaller. Keep testing it often as this is the most crucial step. Just a minute’s difference will make the jaggery get softer on cooling down.
Storing & Serving Suggestions
Once the Kadalai Urundai comes to room temperature, store it in an air tight container and it can be kept it room temperature for over two weeks. This can be served anytime of the day as a healthy snack. Check out other festive sweets and snacks
Nendran Ghee Roast Nei Appam Congress Kadlekai Gavvalu Boorelu Masala Pori
Kadalai Urundai Recipe with Step by Step Pictures
Rub 1 cup of roasted peanuts between the palms to remove the skin.
To easily separate the peanuts from the skin, use a wire mesh ladle to remove off the skin.
In a heavy bottomed pan, heat ½ cup grated jaggery along with ¼ cup of water.
Once the jaggery is melted and it starts to boil, remove it from heat.
Carefully strain it to remove any impurities.
Pour the syrup back into the pan and heat on low flame. In 3-4 mins, it starts to boil.
Keep checking the consistency of the syrup by pouring a few drops into bowl of water. At first it will spread easily.
Next stage, it will form a shape but not hold.
In next 3-4 mins, when the syrup thickens considerably. Continue checking the consistency.
It will form a ball easily.
When it is removed from water, it should look shiny, harden up and when dropped onto a plate it will make a good gong sound.
Immediately remove the syrup from heat. Add the roasted peanuts.
Add ½ teaspoon of ghee. Mix well quickly so that the peanuts are well coated in the syrup.
In a minute, start making balls. Grease your palms with a little ghee and take a spoonful of the mixture into your palm.
Roll it tightly to form a ball. This has to be done when the mixture is hottish warm.
Towards the end, when the mixture cools down it becomes hard to roll.
Keep it on the stove for a minute to loosen it again.
Once all the balls are prepared, let them come to the room temperature.
Store in an airtight container immediately.
Recipe Notes
Adding ghee is optional but it helps keeping the mixture non-sticky and shiny. Check this recipe to make the same as chikki or kadalai mittai by rolling it instead of making balls. The same recipe can be used with Fried Gram/Pottu Kadalai to make Pottukadalai Urundai.
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📖 Recipe
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