Kadalai Urundai is an Indian version of peanut candy. You can make this with both jaggery or sugar. This one is with sugar which is my personal favorite. It is very easy to make with the readily available ingredients from your pantry. All it requires is some patience and attention while preparing.
We prepare this sweet for festivals such as Karthigai Deepam and other special occasions. You can either make it as balls or as square shape burfis (chikki).
You can find this peanut candy in almost all the Indian grocery stores. If you like the fresh ones like me then get ready to make some tasty peanut chikkis. I followed the steps from mykitchenstove (my sister’s blog) and it came out perfectly.
Preparation time: 45 minutes
Yield: 20 balls
- Roasted peanuts – 2 cups (without skin)
- Sugar – 1 cup
- Ghee or clarified butter – 1 or 2 tbsp
Method of Preparation:
You can use store bought roasted peanut or freshly roast the peanuts.
Oven method: Preheat oven to 250 degree Fahrenheit. Spread peanuts on a tray and keep it in the oven for 10 minutes. Remove the tray stir the peanuts and roast for another 10 minutes. Remove from oven and let it become warm.
Pan method: In a wide pan toss and roast the peanuts for 5 to 10 minutes over medium heat. When peanuts start becoming golden, turn off the heat and transfer it to a plate.
When peanuts are warm transfer half of it to a ziplock bag and roll it with rolling pin. Break it into big peaces. Break the remaining peanuts in the same way.
Add sugar in a heavy bottom pan and place it on a low to medium heat. Keep stirring the sugar. Do not add any water.
First it form some big lumps and then slowly starts melting.When it melts completely and becomes brown, let it boil for a minute. Now turn off the stove.
Add the peanuts and mix well quickly. Remove from heat and grease your palms with ghee. Take a small amount of the prepared mixture and roll it to a ball.
Do this when the mixture is still hot otherwise it will stick to the pan. Peanut balls are ready. Store it in an air tight container.