Home Festival Recipes Verkadalai urundai recipe, Karthigai deepam recipes,Peanut urundai

Verkadalai urundai recipe, Karthigai deepam recipes,Peanut urundai

by Jeyashri suresh

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

Verkadalai urundai recipe

Jeyashri suresh
Verkadalai urundai recipe in Tamil with video
5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Festival recipes,, Sweet
Cuisine Indian
Servings 14 urundais


  • 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.



  • 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.
Tried this recipe?Mention @jeyashriskitchen or tag #jeyashriskitchen!


  • 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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Nagalakshmi V November 23, 2012 - 2:20 am

LOVE the pics jey. they have come out so well

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.. 🙂

Sangeetha Priya November 23, 2012 - 2:33 am

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

Veena Theagarajan November 23, 2012 - 2:48 am

So tempting.. pics are so so good

Nivedhanams Sowmya November 23, 2012 - 3:18 am

such tempting pics - so yummy jeyashri!!! am drooling here!!!

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Arthy Suman November 23, 2012 - 3:45 am

Lovely peanut balls...yummy...

APARNARAJESHKUMAR November 23, 2012 - 4:15 am

Very nice picture Jey !

Sangeetha Nambi November 23, 2012 - 4:46 am

Tempting peanut balls... Lovely clicks too....

WeR SAHM November 23, 2012 - 6:18 am

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

Aruna Manikandan November 23, 2012 - 7:59 am

healthy and delicious snack, looks perfect jeya 🙂

Shama Nagarajan November 23, 2012 - 9:50 am

delicious and yummy

Premalatha Aravindhan November 23, 2012 - 10:49 am

Kardalai urundai super,luks yum...

Vijayalakshmi Dharmaraj November 23, 2012 - 10:50 am

so delicious n my favorite...
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Priti S November 23, 2012 - 12:18 pm

love these looks yum

RAKS KITCHEN November 23, 2012 - 12:27 pm

Perfectly made! Looks tempting. Nice pictures

Meenal Ramanathan November 23, 2012 - 1:04 pm

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

admin November 24, 2012 - 9:02 am

Salted peanuts will not taste very good

PT November 23, 2012 - 1:42 pm

very beautiful presentation..

Vidya November 23, 2012 - 3:20 pm

Love these snack...yumm

Prathima Rao November 23, 2012 - 4:30 pm

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

divya November 23, 2012 - 7:57 pm

slurp...looks very tempting...

Priya November 23, 2012 - 11:14 pm

Drooling here, love this verkadalai urundai very much.

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.

Faseela Noushad November 24, 2012 - 1:13 pm

one pf my fav. sweet....yummy

Hema November 24, 2012 - 5:43 pm

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

raaji November 24, 2012 - 10:10 pm

Nice pic..really tempting

Foodomania RK November 26, 2012 - 1:50 am

beautiful presentation!

Kalpana Sareesh November 26, 2012 - 8:17 am

lovely ones..

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?

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

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

city November 27, 2012 - 4:47 am

thanks for sharing.

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

Looks perfect, nice clicks too!

Irene_J May 1, 2013 - 9:38 am

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


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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!!!!!!

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

gg November 20, 2014 - 4:59 am

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

jeyashri suresh December 3, 2014 - 6:09 am

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

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?

Jeyashris Kitchen May 21, 2018 - 1:50 pm

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


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