Festival RecipesVerkadalai urundai recipe, Karthigai deepam recipes,Peanut urundai

Verkadalai urundai recipe, Karthigai deepam recipes,Peanut urundai

Verkadalai urundai for Karthigai deepam | Peanut balls , peanut balls in jaggery syrup, recipe with full video and step by step pictures. We make Verkadalai Urundai along with Pori Urundai for Karthigai Deepam. My mom makes this in the the same way as make the pori urundai. This one is our family’s favorite. I tried it for the first time and it turned out so well.
Check out my other karthigai deepam recipes

The most important thing for making this peanut balls is the jaggery should be nice “Paagu Vellam”. If not, you can not make out the syrup consistency. We generally use Raw peanuts, roast them and phew out the skin and make the urundai. We also get Roasted unsalted peanuts in shops .

Verkadalai urundai in tamil

Verkadalai urundai
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5 from 2 votes

Verkadalai urundai recipe

Verkadalai urundai recipe in Tamil with video
Course Festival recipes,, Sweet
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 14 urundais
Author Jeyashri suresh


  • 1 and 1/2 cup Peanuts
  • 1/2 cup Jaggery
  • Ghee To grease hands
  • Cardamom a pinch
  • 1/4 cup Water


  • Add jaggery in a pan and add water. Melt the jaggery .
  • Filter the impurities.
  • Add back to the pan and allow this to boil
  • Let this become thick syrup. Add few drops of syrup in a cup of water and gather them
  • If you can gather them into a whole mass an form a hard ball then it is perfectly right.
  • When you drop it on a plate it should give a good sound.
  • Switch off at that stage and add the syrup to the roasted unsalted peanuts kept in a wide bowl
  • You can roast the raw peanuts and phew the skin and use
  • Mix well with a spoon.
  • When it is warm start making urundais. Towards the end when it becomes hard, show the pan in heat for few seconds and it will melt down. You can make urundais then.


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  • Ensure hard ball consistency is formed, else you can't shape the urundais.
  • Always use good variety of paagu vellam to make verkadalai urundai and Pori urundai.


  • Add 1/2 cup of jaggery in a saucepan and add 1/4 cup of water.
  • Melt the jaggery and filter the impurities.
Verkadalai urundai 1
  • Add this back to the pan and let this boil into a thick syrup. Add in the elachi powder or sukku powder to this.
  • Pour few drops of syrup in a bowl filled with water.
  • If you could gather it into a whole mass and make a hard ball then it is perfect.
Verkadalai urundai step 2
  • Keep the roasted peanuts in a wide bowl and pour the jaggery syrup on this.
  • I used store bought roasted unsalted peanuts. You can use raw peanuts and dry roast them and phew away the skin.
  • Mix the syrup and peanut mixture well using a spoon.
Verkadalai urundai step 3
  • When it is warm enough to handle, grease your hands with ghee.
  • Start making the balls. Take a small portion of the peanut jaggery mixture in hands and make urundais.
  • Towards the end, when the mixture becomes hard, show it to flame for few seconds and it will melt down, then you can make the urundai.
Verkadalai urundai step 4
  • Store in airtight container.
Verkadalai urundai

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    • 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

  1. 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

  2. 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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