- Peanut/groundnut – 1 cup
- Jaggery – 3/4 cup
- Cardamom powder – 1/4 (optional)
- Water – 1/4 cup
- Ghee – 1 tsp
- Dry roast the peanuts in a kadai until the skin of the peanuts have black spots. Allow it to cool.
- Run the roasted peanuts with hands to remove the skin.
- Break each peanuts into half. Set is aside.
- Break the jaggery into random pieces.
- In a pan, add water and jaggery pieces.
- Heat it and allow the jaggery to melt completely. Do it in low flame.
- Strain the jaggery water to remove impurities.
- Heat the jaggery water in a kadai. Cook it in low flame once it starts to boil. Keep stirring it at regular intervals.
- Next, add cardamom powder to it. Stir it.
- To check the consistency, take little water (say, 1 tbsp)in a plate/bowl. Pour a drop of jaggery syrup in the water once it starts thickening. The poured drop should not dissolve and should stand firm. When rolled it should be a hard ball. This is the right consistency( If the ball is soft then the kadala urundai will be chewy, so allow it to cook for 1-2 minutes).
- Once the correct stage is attained, add the peanuts immediately and turn off the stove.
- Mix it well.
- Allow it to cool for 1 minute. Grease your hands with ghee or rice flour.
- Take a small portion of the mixture. Roll it into balls(If you are not able to roll them into balls, heat the mixture and melt the jaggery. Now you can make them into balls).
- Allow it to cool. Store it in a air tight container.
- De-skinned peanuts that are available in markets can also be used. Dry roast the peanuts until it turns golden brown if using de-skinned peanuts.
- Be quick after the hard ball consistency is reached. It will be very hot so be very careful.
- If you let it cool down for more time forming balls will be not be possible.
- Rice flour can also be greased in your hands, it helps to bear the hotness. But I personally feel the glossy finish will be missing when we use rice flour.
- Stays crisp for about a week if stored in an airtight container.
- Hot water can be used to dissolve powdered jaggery to make the process quick.