Friday, November 23, 2012

VERKADALAI URUNDAI RECIPE|KARTHIGAI DEEPAM RECIPES| PEANUT BALLS

kadalai urundai 1
Verkadalai urundai | Peanut balls | Kadalai urundai is one we make usually make along with Pori Urundai for Karthigai Deepam. My mom makes this and she makes it as the same way as we do the pori urundai. I love this peanut balls  and this is the first time i made these balls and they turned out very perfect.
Check out my other karthigai deepam recipes




The most important thing for making this peanut balls is the jaggery should be nice “Paagu Vellam”. Else the kadalai urundai will not get combined nicely.
INGREDIENTS: (MAKES 14 – 15 BALLS )
PEANUTS| KADALAI 1 AND 1/2 CUP
VELLAM | JAGGERY 1/2 CUP
GHEE or RICE FLOUR TO GREASE HANDS
DRY GINGER POWDER | SUKKU A PINCH  (OPTIONAL)
kadalai urundai 2
METHOD: ( I used the raw de skinned peanuts)
  • Roast the peanuts in a pan in a medium flame for 5 minutes stirring it continuously.
  • Keep it aside.
kadalai urundai step 1 kadalai urundai step 3
  • If using the skinned peanuts, roast this for 5 more minutes and rub the peanuts with fingers and phew the skin.
  • Add jaggery in the pan and add 1/2 cup of water.
  • When the jaggery dissolves filter the impurities.
  • If adding dry ginger add now and stir  it in a medium flame.
  • Take a little water in a small bowl. This is to check the consistency of the jaggery.
  • Just add a few drops of nicely boiling jaggery into the water.
  • If you could able to make it a hard ball,then switch off the flame.
  • Otherwise allow it to boil till u reach the consistency.
kadalai urundai step 2 kadalai urundai step 4
  • Keep the peanuts  in a wide bowl and pour the jaggery to it.
  • Mix it nicely with a ladle.
  • Grease your hands with a drop of ghee and make it balls when it is warm.
kadalai urundai step 6 kadalai urundai step 8
  • Even if get cools down in the last, don’t worry just keep the plate on the flame for few seconds and the jaggery will melt and u can make the balls.
kadalai urundai step 9
  • This can be stored in air tight containers and keep it in room temperature.
  Kadalai urundai 3        
     

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40 comments:

  1. LOVE the pics jey. they have come out so well

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    Replies
    1. shall we ask jey to make this and send along when I come to sg? I love kadalai urudai.. :)

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  2. Perfectly made heavy filling snack, Love the clicks!!!

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  3. So tempting.. pics are so so good
    http://great-secret-of-life.blogspot.com

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  4. such tempting pics - so yummy jeyashri!!! am drooling here!!!
    Sowmya

    Ongoing Event - CWF - Whole Wheat Flour
    Ongoing Event - Let's Party - Eggless Bakes and Treats

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  5. Lovely peanut balls...yummy...

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  6. Tempting peanut balls... Lovely clicks too....
    http://recipe-excavator.blogspot.com

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  7. very attractive clicks jeyashri.... got perfect color balls too...

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  8. healthy and delicious snack, looks perfect jeya :)

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  9. Kardalai urundai super,luks yum...

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  10. Perfectly made! Looks tempting. Nice pictures

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  11. i have roasted salted peanuts.can i use that and do

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    Replies
    1. Salted peanuts will not taste very good

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  12. very beautiful presentation..

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  13. Love these snack...yumm

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  14. I love this!! mom usually makes this for ashtami..Looks good..
    Prathima Rao
    Prats Corner

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  15. slurp...looks very tempting...

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  16. Drooling here, love this verkadalai urundai very much.

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  17. Lovely pictures Jeyashri..these are really tempting..though I have not made these at home but love to eat them.

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  18. one pf my fav. sweet....yummy

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  19. so nicely done, can have this anytime, a very healthy snack too..

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  20. Nice pic..really tempting

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  21. i am not able to do balls.where i went wrong?
    what can i do to correct it?

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    Replies
    1. The problem may be
      1. Either you must not have got the correct stage of the vellam (hard ball consistency)or
      2. The quantity of jaggery may be less than the amount mentioned.
      Or may be the vellam is not a paagu vellam to hold the peanuts tightly.
      No need to worry, just keep some more vella paagu(say 1/4 cup)and add the hot paagu with hard ball consistency to the mixture which u already have. Hope it works

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    2. thanx a lot.i made the balls some how.as u said i made again vella paagu and rolled it out

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  22. Looks perfect, nice clicks too!

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  23. This comment has been removed by the author.

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  24. Wonderful bites! Healthy, delicious and guilt-free, I love that!

    Cheers!

    Irene of Light Up Ice Cubes

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  25. Tried this recipe today. Came out so well and tasted yummy.Thank you for sharing!!!!!!

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  26. Nice one, In north India we make it using Split roasted Skinned Kala Chana, I think in kerala its known as Fried Gram or pottukadalai
    Also use puffed rice to make same sort of ladoo we call it Marunde in punjabi
    Will try with peanuts too

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  27. Can do the same process to make badam urundai. Please do reply.

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    Replies
    1. Never tried it with badam, bu we make with cashew so you can try

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