Home Festival Recipes Verkadalai urundai recipe | karthigai deepam recipes | peanut balls

Verkadalai urundai recipe | karthigai deepam recipes | peanut balls

by Jeyashris Kitchen
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VERKADALAI URUNDAI
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


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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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41 comments

Nagalakshmi V November 23, 2012 - 2:20 am

LOVE the pics jey. they have come out so well

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Bharathy November 27, 2012 - 4:24 am

shall we ask jey to make this and send along when I come to sg? I love kadalai urudai.. 🙂

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Sangeetha Priya November 23, 2012 - 2:33 am

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

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Veena Theagarajan November 23, 2012 - 2:48 am

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

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Nivedhanams Sowmya November 23, 2012 - 3:18 am

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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Arthy Suman November 23, 2012 - 3:45 am

Lovely peanut balls…yummy…

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APARNARAJESHKUMAR November 23, 2012 - 4:15 am

Very nice picture Jey !

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Sangeetha Nambi November 23, 2012 - 4:46 am

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

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WeR SAHM November 23, 2012 - 6:18 am

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

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Aruna Manikandan November 23, 2012 - 7:59 am

healthy and delicious snack, looks perfect jeya 🙂

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Shama Nagarajan November 23, 2012 - 9:50 am

delicious and yummy

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Premalatha Aravindhan November 23, 2012 - 10:49 am

Kardalai urundai super,luks yum…

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Vijayalakshmi Dharmaraj November 23, 2012 - 10:50 am Reply
Priti S November 23, 2012 - 12:18 pm

love these looks yum

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RAKS KITCHEN November 23, 2012 - 12:27 pm

Perfectly made! Looks tempting. Nice pictures

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Meenal Ramanathan November 23, 2012 - 1:04 pm

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

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admin November 24, 2012 - 9:02 am

Salted peanuts will not taste very good

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PT November 23, 2012 - 1:42 pm

very beautiful presentation..

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Vidya November 23, 2012 - 3:20 pm

Love these snack…yumm

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Prathima Rao November 23, 2012 - 4:30 pm

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

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divya November 23, 2012 - 7:57 pm

slurp…looks very tempting…

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Priya November 23, 2012 - 11:14 pm

Drooling here, love this verkadalai urundai very much.

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Raji November 24, 2012 - 3:18 am

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

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Faseela Noushad November 24, 2012 - 1:13 pm

one pf my fav. sweet….yummy

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Hema November 24, 2012 - 5:43 pm

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

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raaji November 24, 2012 - 10:10 pm

Nice pic..really tempting

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Foodomania RK November 26, 2012 - 1:50 am

beautiful presentation!

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Kalpana Sareesh November 26, 2012 - 8:17 am

lovely ones..

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Meenal Ramanathan November 26, 2012 - 9:13 am

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

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admin November 26, 2012 - 10:32 am

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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Meenal Ramanathan November 26, 2012 - 1:11 pm

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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city November 27, 2012 - 4:47 am

thanks for sharing.

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Sharmilee! :) December 3, 2012 - 11:01 am

Looks perfect, nice clicks too!

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Irene_J May 1, 2013 - 9:38 am

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

Cheers!

Irene of Light Up Ice Cubes

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Anu Rajesh September 8, 2013 - 4:55 pm

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

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Astute Reporter September 12, 2013 - 10:08 am

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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gg November 20, 2014 - 4:59 am

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

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jeyashri suresh December 3, 2014 - 6:09 am

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

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Radhika May 17, 2018 - 10:56 am

I took 2 cups of groundnut and 1.5 cups of jaggery. It was paagu vellam and the consistency was hard ball consistency. But the urundai was sticky. Can you let me know why it was sticky?

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Jeyashris Kitchen May 21, 2018 - 1:50 pm

The jaggery was too much for the verkadalai. Please check the measurements in the ingredients list.

Reply

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