Authentic Kadalai Urundai Recipe – Peanut Jaggery Balls

Last Updated on 2 months by Neha Deshmukh

Authentic Kadalai Urundai Recipe – Peanut Jaggery Balls

Hey everyone! If you grew up in South India, or have friends from there, you know the magic of Kadalai Urundai. These little peanut jaggery balls are more than just a sweet treat – they’re a taste of home, a festive delight, and honestly, just incredibly addictive! I remember my grandmother making these every year for Diwali, and the whole house would smell amazing. Today, I’m so excited to share my version with you. It’s super easy, and I promise, you’ll love it!

Why You’ll Love This Recipe

Kadalai Urundai (meaning peanut balls) are a classic South Indian sweet, especially popular during festivals like Pongal and Diwali. They’re naturally gluten-free and vegetarian, and packed with the goodness of peanuts and jaggery. Plus, they’re surprisingly quick to make – perfect when you need a little something sweet in a hurry! This recipe is all about simple ingredients and a whole lot of flavour.

Ingredients

Here’s what you’ll need to make these delightful peanut jaggery balls:

• 1 cup peanuts (approx. 150g)
• ½ cup jaggery (approx. 100g)
• ¼ cup water (approx. 60ml)
• ¼ teaspoon cardamom powder (approx. 1g)
• Tiny pinch of salt
• Ghee, as needed (for greasing hands)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Jaggery: I prefer using vellai karuppu (white jaggery) for this recipe, as it gives a beautiful colour and a milder sweetness. You can also use regular dark jaggery, but it will give a deeper colour and stronger flavour. Palm jaggery works beautifully too!
• Peanuts: Traditionally, these are made with raw peanuts, roasted to perfection. You can buy pre-roasted peanuts, but roasting them yourself gives you the best flavour control.
• Cardamom: Freshly ground cardamom is always best! It makes such a difference in the aroma and flavour. If you don’t have whole cardamom, a good quality cardamom powder will do.
• Ghee: Ghee is clarified butter, and it’s essential for greasing your hands to prevent the mixture from sticking. It also adds a lovely richness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare jaggery syrup: In a saucepan, combine the jaggery and water. Heat over medium heat, stirring until the jaggery is completely melted. It’s important to stir constantly to prevent it from burning. Once melted, strain the syrup through a fine-mesh sieve to remove any impurities. Set aside.
2. Roast peanuts: Heat a kadai (or a heavy-bottomed pan) over medium heat. Add the peanuts and dry roast them, stirring frequently, until they turn golden brown and are fragrant. This usually takes about 5-7 minutes. Be careful not to burn them! Let them cool slightly.
3. Cook syrup to hard ball stage: Return the strained jaggery syrup to the kadai. Add a tiny pinch of salt and the cardamom powder. Now, this is the tricky part! Continue to cook the syrup over medium heat until it reaches the “hard-ball stage.” To test this, drop a tiny bit of the syrup into a bowl of cold water. If it forms a hard, brittle ball that makes a ‘tang’ sound when you tap it, it’s ready!
4. Combine ingredients: Quickly add the roasted peanuts to the hot jaggery syrup and mix well until the peanuts are evenly coated. Work quickly, as the mixture will start to set as it cools.
5. Shape balls: Grease your hands generously with ghee. While the mixture is still warm (but cool enough to handle!), take a small portion and roll it into a ball. Repeat with the remaining mixture.
6. Cool and store: Place the kadalai urundai on a plate or tray to cool completely. Once cooled, store them in an airtight container.

Expert Tips

Want to make sure your Kadalai Urundai turns out perfect every time? Here are a few tips:

• Hard-ball stage is key: Don’t rush this step! Under-cooked syrup will result in sticky urundai, while over-cooked syrup will make them too hard.
• Preventing crystallization: If you notice the jaggery crystallizing while cooking, add a tiny splash of water and continue stirring.
• Even coating: Make sure to mix the peanuts and jaggery syrup really well to ensure every peanut is coated.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the ghee with coconut oil for greasing your hands.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add a tiny pinch of chili powder to the jaggery syrup for a little kick. My friend Priya loves adding a pinch of cayenne pepper!
• Festival Adaptations: During Pongal, these are often offered to the Sun God. For Diwali, they’re a perfect addition to your sweet platter.

Serving Suggestions

Kadalai Urundai are best enjoyed as a standalone snack with a cup of chai. They also make a lovely addition to festive platters. My family loves to pack them in lunchboxes for a sweet treat!

Storage Instructions

Store Kadalai Urundai in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for longer, but they might become a little harder.

FAQs

Let’s answer some common questions:

1. What type of jaggery is best for Kadalai Urundai?

While you can use any type of jaggery, I recommend white jaggery (vellai karuppu) for its colour and mild sweetness.

2. How do I know when the jaggery syrup has reached the hard-ball stage?

The best way to test is to drop a tiny bit of syrup into cold water. It should form a hard, brittle ball that makes a ‘tang’ sound when tapped.

3. Can I use other nuts instead of peanuts?

Absolutely! Cashews and almonds work well, but you might need to adjust the amount of jaggery syrup.

4. My Kadalai Urundai is too sticky, what went wrong?

The jaggery syrup wasn’t cooked long enough. Next time, make sure it reaches the hard-ball stage.

5. How long does Kadalai Urundai stay fresh?

They stay fresh for up to a week at room temperature in an airtight container.

6. Can I make this recipe with powdered jaggery?

While it’s possible, it’s not recommended. Powdered jaggery can make the mixture too soft and difficult to shape.

Enjoy making these delicious Kadalai Urundai! I hope this recipe brings a little bit of South Indian sweetness into your kitchen. Let me know how it turns out in the comments below!