Verkadalai Urundai


Kadalai mittai (Chikki) or kadalai Urundai is something I 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. Since karthigai deepam is nearing, I thought of posting this recipe.


Peanut – 1 cup + 1/2 cup (I used Unsalted, roasted peanuts)

Jaggery – 3/4 cup

Cardamom powder – 1/4 tsp

Rice flour / Ghee – to grease (I used Rice flour)



  •  Add jaggery and 1/2 cup of water. After the jaggery melts in water switch off and strain when it comes to room temperature, to remove impurities
  • © TraditionallyModernFoodTake 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

verkadala urundai

  • Keep the peanuts in a wide bowl and pour the jaggery to it. Mix it nicely with a ladle



  • Take some rice flour in a bowl and rub them in hands, and make some balls when it is warm. Do not leave for longtime as it will be difficult to handle if left for a longtime


My Notes:

  • If peanut and jaggery become sticky and difficult to handle, heat it in low flame for few seconds and the jaggery will melt and can make balls easily
  • Can add dry ginger while melting jaggery
  • If you are using unroasted peanuts, dry Roast the peanuts and use it. If using the peanuts with skin, dry roast and rub the skin off
  • Can be stored in air tight containers and kept in room temperature
  • Avoid using excess Rice flour for greasing hand as it may leave a white layer. Ghee can also be used instead of rice flour

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23 thoughts on “Verkadalai Urundai

  1. Sophie33 December 9, 2014 at 2:31 PM Reply

    I made your special tasty treats & my hubby, I & my parents all loved it so much! x

  2. Shoba December 3, 2014 at 10:03 PM Reply

    Love the Kadalai Urundai…I remember when I was trying it when I was younger I had burnt my fingers in the molten jaggery . I have not had the guts to try it since. !!!


    • Traditionally Modern Food December 3, 2014 at 10:06 PM Reply

      Thanku:-) so sorry to hear this but greasting with rice flour/ ghee helps lot do try sometime

  3. minuraman December 3, 2014 at 9:47 PM Reply

    One of my favorites, looks yummy 😊

  4. swapnakarthi December 2, 2014 at 11:50 PM Reply

    Kadalai urundai has come out so well…nice recipe for this karthigai deepam….

  5. Chitra Jagadish December 2, 2014 at 4:03 PM Reply

    wow-my all time favorite-looks toothsome…

  6. Malar December 2, 2014 at 12:15 PM Reply

    Super cool Vidya 🙂

  7. sripriya December 2, 2014 at 12:08 PM Reply

    Looks perfect & delicious..

  8. sindhoooo December 2, 2014 at 11:09 AM Reply

    Wow! The best part of this is your idea of adding ginger to it! It will make this all time favourite unde unique! Thanks Vidya 🙂 TC! Keep smiling 🙂

  9. My Masala Life December 2, 2014 at 4:39 AM Reply

    Oh this looks tasty . In the united states we have something similar called peanut brittle, I will definitly try this sweet

  10. srividhya December 1, 2014 at 11:25 PM Reply

    Yummy.. love this anytime

  11. Priya Shiva December 1, 2014 at 10:18 PM Reply

    yummy snack and lovely step-wise pictures!

  12. Aruna Panangipally December 1, 2014 at 10:13 PM Reply

    One of my favourites!

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