Nov 16, 2013

Kadalai Urundai / Kadalai Mithai (Mittai) / Verkadalai Urundai / Peanuts Jaggery Balls - Karthigai Deepam Recipes


Do you love peanut chikki, i love it a lot. After lunch i feel like having something sweet, chikki was my saviour those days. This is not chikki, but a different form of that. Usually chikki is made of sugar and this is made from jaggery. I love both the version a lot.




The crusial thing is making the syrup. It has to be done right or else you wont beable to make balls from it. If the syrup is not perfect, then the balls will be chewy. So make sure you got the syrup done perfectly. So try this and let me know how it turns out



Preparation Time : 15 mins
Cooking Time : 30 mins
Makes : 20 to 25 balls

Ingredients:

Peanuts / Verkadalai - 2 cup
Jaggery / Sarkkarai / Vellam - 1 cup
Water - 1/2 cup
Oil or Ghee to grease hands (Some use Rice flour too)

Method:

Dry roast peanuts for 10 to 12 mins on low heat till it turns nutty. If you are using roasted peanuts, then roast it for 3 to 4 mins on a dry pan. Now remove them to a steel plate and let them cool.

Take jaggery in a thick bottom kadai. Pour over some water and mix it up. When it is melted, strain it through a sieve.

Now pour this water back into a kadai and boil it up. Let it boil on a medium flame for 10 mins or so till it gets thick and reaches hard ball stage.(Refer Notes)

At this point, turn off the stove and add peanuts, mix well.

Pour this into another bowl and allow it to cool a little.

Now grease your hand with ghee or oil. Take small portion of peanuts, form that into rounds. Arrange this in a plate.

Let it cool down. Store this in air tight container for a week. 

Notes: 

1)If you pour a spoonful of syrup in a plate of cold water, you will be able to grab that and form into a soft ball, This is soft ball stage, if you add peanuts at this point, then the ball will be chewy. If you reach soft ball stage watch the syrup carefully, because it will turn into hard ball very soon. After a min a or so, pour some syrup in a plate of water, now you will be able to take the syrup and form it into a hard ball. This is the perfect stage for this kadalai urundai.

2)Roasting peanuts is important. Even if it is roasted peanuts, you have to roast it for some minute to make it even more nuttier.

3)This ball will be little soft when you roll it. It will turn hard as it cools down.

4)Form balls when the mixture is still hot ot warm.

5) If the mixture cools down, then you will not be able to shape ladoos. At this point heat the mix on a low heat for few seconds. The heat will melt the jaggery a little. Now you will be able to form balls.

Pictorial:
Take all the ingredients


Dry roast peanuts..I forgot to take pics,
so this is from another post


Take jaggery in a kadai


Add some water


Mix it up till dissolved
Strain it


Look at the sediments
Filtered jaggery syrup


Pour the jaggery syrup in a kadai


Boil it up


let it keep boiling


Let it boil


look at the jaggery syrup trasformation


Keep an eye on it


Pour some syrup in a plate of water


You could grab and make it into a hard ball
(read recipe method)


Add peanuts into the syrup


mix well


transfer that to another bowl


grease your hands


take some of that


shape into balls


done





Enjoy
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11 comments:

  1. I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often..

    rachelle madrigal
    www.imarksweb.org

    ReplyDelete
  2. I think I must comment because I was searching a good guidance to prepare peanut ball. From january 1st week I will introduce it to the market. It may be a first turn in my own manufacturing and sales future.. Thanks alot...
    Thasneem
    Kerala, calicut

    ReplyDelete
  3. I tried this recipe today.Everything seemed to be coming up nice but at the end I could not form it into balls.Now I'm left with jaggery coated peanuts.

    ReplyDelete
  4. @RituYou have over cooked the jaggery so it has crystalized so you couldn't for balls.

    ReplyDelete
  5. Wonderful description of each and every recipe with pictures too is a big plus of urs.. So easy to understand from pics. Thanx Aarthi ..

    ReplyDelete
  6. hmm yummyyyy.. i love this kadalaimittai.. as i am an kovilpattian, i eat this kadalaimittai daily. Now i am in Chennai and i buy it from www.kadalaimittai.com It is really very superb..

    ReplyDelete
  7. Wow I want to grap it. Super

    ReplyDelete
  8. Nirmala
    Suuuuuuuuuuperrrrrrrr

    ReplyDelete
  9. Suuuuuuuuuuperrrrrrrr arthi

    ReplyDelete
  10. Thanks for the recipe. The peanut urundai became chewy. what could be wrong?? and When I break open the balls, the jaggery comes off like threads :(

    ReplyDelete

You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

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