Kadalai Urundai | Peanut Jaggery Balls

Kadalai urundai, also known as peanut jaggery balls is a quick to make snack with roasted peanuts and jaggery. It is a popular dish in Southern India and made during Karthigai festival in Tamilnadu.

Course Dessert, Snack

Cuisine Indian, International

Keyword Homemade protein bar, How to make peanut chikki, Jaggery based dessert, Kadalai mittai, kadalai urundai, Nut bar, Nut bar using jaggery, Nut brittle, Nut burfi, Peanut and jaggery candy, Peanut burfi, Peanut candy, Peanut snack, Protein bar

Prep Time 10

Cook Time 15

Resting Time 30

Total Time 55

Servings

Calories 109kcal

Ingredients

1 Cup Peanuts roasted, unsalted, skinless preferred
½ cup grated jaggery
3-4 pods cardamom, seeds alone crushed
1 tablespoon desiccated coconut/dried coconut chopped into small pieces optional

Instructions

Before switching on the stove, lets prep the table. Grate the jaggery and keep it ready. Crush cardamom pods and discard the skin, crush the seeds well and keep aside. Grease a small plate with ghee and keep it ready
If using dried coconut pieces, then it has to be roasted crisp. Add a teaspoon of ghee to a saucepan and when hot, add the chopped coconut pieces to it. Roast in a medium flame until golden brown and crisp, you will hear crackling sound when it is roasted well. Remove and keep aside.
If you are using peanuts with skin, then we have a little work. Roast the peanuts in medium flame, until you hear crackle sound. Take the peanuts in a wide plate and rub it with kitchen towel to remove the skin. I have a big bamboo dustpan, i took the peanuts in it and rubbed it well and removed the skin. Let the peanuts cool completely before adding it to jaggery syrup.
I roasted the peanuts in the microwave. Take the peanuts in a microwave safe plate. Add a drop of oil and massage it well on the peanuts. Microwave high for 5 minutes. Let it sit inside the microwave for another minute. Take it out and remove the skin as mentioned above. Let the peanuts cool completely before adding it to jaggery syrup.
Now lets prepare the jaggery syrup, take the grated jaggery in a pan, add 2 tablespoon of water and heat it, when it melts, strain for impurities and take the jaggery water again to the stove.
When it starts bubbling well, check for hard ball consistency, use a spoon, dip it in the syrup and drop it in a bowl of water, you should be able to roll the dropped syrup into a ball.
Now add the roasted peanuts, crushed cardamom, coconut, give it a quick stir. Take it off the stove, pour it on to another plate.
Grease your hands with little ghee and start making ping-pong sized balls out of the peanut-jaggery mix. You need to act quick and not allow the mix to cool down.
If you find the mix too hot to handle, use little rice flour on to your ghee greased hands and try making the peanut balls.
Once done, let this cool down well. Store it in an air-tight container and enjoy. They stay good on kitchen counter well for days.

Video

Notes

The above measurement makes 12-15 balls.
The no. of balls depends on the size of the kadalai urundai. I have shaped them as smalll ping pong size.

Nutrition