Peanut Jaggery Balls / Kadalai Urundai

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Peanut Jaggery Balls / Kadalai Urundai - A tasty sweet, made of melted and sieved jaggery and dry roasted peanuts !!

Makes: 15 (or 14 – 16)

Please use same measuring cup to measuring cup to measure peanut and jaggery .

Ingredients

1 cup peanuts (Indian standard measuring cup of 200 ml / 8 oz  capacity)

1 teaspoon ghee

1 cup melted and sieved thick jaggery (200 ml/ 8 oz)

1 tablespoon water

¼ teaspoon dried ginger powder (chukku podi)

¼ teaspoon cardamom powder

Extra 2 teaspoon oil / ghee

Method

For the  peanuts:

Heat an iron kadai or pan. Reduce heat to medium and dry roast (without oil) peanuts on a medium to low heat until crisp (approximate dry roasting time 15 – 18 minutes). Keep aside to cool for 20 minutes and gently remove the skin of the peanuts and gently crush peanuts with the help of a pestle or with a  rolling pin.

Microwave method –Arrange peanuts in a microwave safe flat dish and microwave high (750W) for 2 minute 30 seconds (or maximum 3 minutes). Keep aside to cool for 20 minutes and gently remove the skin of the peanuts.

For the  jaggery syrup:

In a thick bottomed bowl / non stick pan, heat 1 teaspoon ghee on medium heat.

Add melted and sieved thick jaggery and 1 tablespoon water. Boil on a low heat for 10 – 12 minutes (stir continuously) until thickens / lot of bubbles / thick syrup / leaves from the sides of the pan. To test the syrup is ready, drop a teaspoon of hot jaggery syrup in cold water. If it form a jaggery ball, then the syrup is ready ( If the syrup is not ready, it won’t form a ball and you can see jaggery dilute in water and cold water become yellow / light brown color). At this stage, add crushed peanuts, cardamom powder and dried ginger powder. Mix well until the peanut mixture well combined with jaggery. Turn off the heat and keep aside to cool for 15 – 20 minutes.

Apply 1 teaspoon oil on both the palms and make small laddus or balls when it is medium hot. Store in an airtight container.