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kadalai urundai recipe
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Kadalai urundai

Kadalai urundai is made with peanut, jaggery as main ingredient. Literally candy with jaggery, peanuts. Very healthy snack, rich in protein and goodness of jaggery which is rich in iron.
Prep Time15 mins
Cook Time25 mins
Course: Snack
Cuisine: Indian, South Indian
Servings: 14


  • 1 cup Peanut
  • ½ cup Jaggery
  • ¼ cup Water
  • Ghee – for greasing


  • First, in a heavy bottomed pan, roast the peanut in medium flame with constant stirring.
  • It will crack open. Once cooled down, rub the peanuts and eliminate the skin by blowing it away.
  • For syrup, heat water and jaggery until it dissolves.
  • Filter it through a metal strainer.
  • Don't forget to wash the pan as it may have fine impurities.
  • Continue heating until the syrup is thick and frothy. Keep the flame low when the syrup nears the consistency as you don’t want to miss the right consistency.
  • Test the consistency by adding few drops to water and you should be able to form a shiny ball out of it, that holds the shape. (hard ball consistency)
  • Add peanuts to it. Mix well.
  • After a minute, grease your hands well with ghee and carefully take little mixture with your fingers and shape it to urundai.



  • Jaggery syrup consistency is very important. So make sure to do it patiently. 
  • Once the syrup reaches the consistency, remove the syrup from stove and add the peanuts. even if you buy peanuts without skin from shop, roast it just before making the peanut balls.
  • Do not stir too much after syrup starts boiling. just keep checking for consistency, that's enough. This gives you shiny peanut balls.
  • Peanuts must be roasted well for crisp kadalai urundais.
  • Every time while making balls, grease well with ghee, otherwise it will be really sticky.