Kadalai Urundai | Paruppu Thengai | verkadalai urundai | seer kodu | Bakhshanam | laddu recipe is usually prepared for seer bakshanam during marriage, seemandham, grahapravesham, punyaavachanam, ayushyahomam, etc. Kadalai Urundai is a tasty urundai prepared with peanuts and jaggery syrup. Kadalai Urundai can be prepared for Karthikai deepam. It is a healthy after-school snack for kids. I love kadalai Urundai and can’t say no any day. My Amma prepared Paruppu Thengai (Cone-shaped Peanut jaggery sweet) for my son’s first birthday. At that time, after filling the cone she made some Urundai as I love them. That’s when I realized kadalai Urundai is still not in the blog.
Typically in India Paruppu Thengai is prepared in a cone. Here I don’t have the cone so I generally use a birthday party hat for the cone. Keep aluminum foil surrounding the party hat. Recently I was out of birthday hat. Used some thick gift bags for the cone. I cut them into cone shapes and used cello tape. Kept Aluminum foil inside and the cone is ready 😊 Today Amma prepared a fresh batch of kadalai Urundai and Since karthigai deepam is nearing, I thought of posting this recipe.
Verkadalai sadam
Paruppu thengai
Peanut based recipes
Ingredients: Peanut - 2 cups (I used Unsalted, roasted peanuts) Jaggery - 1 + 3/4 cup (use pagu vellam) Water - 1/2 cup Cardamom powder - 1/2 tsp ghee - 1/2 tsp Rice flour / Ghee - to grease (I used Ghee) Method:
Add a cup to a wide thick pan and let it boil Add jaggery, cardamom powder, and ghee After the jaggery melts in water switch off and strains when it comes to room temperature, to remove impurities Take a little water in a small bowl. This is to check the consistency of the jaggery. Just add a few drops of boiling jaggery into the water. If you could make it a hard ball, then switch off the flame. Otherwise, allow it to boil till that consistency is reached
Keep the peanuts in a wide bowl and pour the jaggery into it. Mix it nicely with a ladle
Grease your hands with ghee and make some balls when it is warm. Alternatively, take some rice flour in a bowl and rub them in your hands, and make some balls when it is warm. Do not leave for a long time as it will be difficult to handle if left for a long time For Paruppu Thengai add the mixture into the cone. Press gently and add little ghee at the top; level it. Cover with aluminum foil and let it rest upright for at least 2-3 hours
