Kadalai Urundai (Peanut Candy)

Kadalai Urundai also called as Kadalai Mittai is a traditional candy made using peanuts and jaggery as main ingredients. Kadalai Mittai is healthy compared to the packed snacks and easy to make too. Learn to make Kadala Mittai or Peanut Candy the right way with step by step pictures and video.

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Kadalai Urundai or Kadalai Mittai is my favorite since childhood. Kadalai Mittai is rich in iron and a healthy snack too. This sweet snack is usually prepared for Karthigai Deepam festival, however you can make it any time and enjoy it.

About Kadalai Mittai

‘Kadalai’ in tamil means peanuts and ‘Urundai’ means round balls and Kadalai Mittai translates to Peanut Candy. It comes in 2 shapes : cylindrical balls or rectangular bars. The balls are popularly known as kadalai urundai and the bars are kadala mittai.

I like kadalai mittai very much either the chikki type or the kadala urundai. Mittu loves peanut chikki which has semi grind peanuts in bar form. Kadalai Urundai or mittai is very easy and quick to make if you have skin removed peanuts in hand, these days you get them readily available in supermarkets. You can even buy raw peanuts roast them well deskin and use it. This snack is packed with protein and iron so you can make this for your kids.

Kovilpatti Kadalai Mittai

Kovilpatti is a main town in Thoothukudi district in the south of Tamil Nadu which is famous for kadalai mittai. Kovilpatti kadalai mittai has become very popular these days though I have not tasted it.

I have read in an article that they use a small measure of sugar for getting the crisp texture. Will have to taste it once to understand how they make it. As of now this version using jaggery is healthy and easy to make at home.

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Kadalai Mittai Video

Similar Recipes

• Pottukadalai urundai
• Instant nei appam
• Thinai appam
• Wheat flour appam
• Karthigai deepam recipes

Kadalai Mittai Ingredients

• Peanuts – You can use raw peanuts with skin or without skin too. Roast them until golden and use it.
• Jaggery – I used block jaggery so crushed it using a mortar and pestle. You can use powdered jaggery too.
• Cardamom powder – Cardamom powder is the main flavoring used here.
• Salt – A pinch of salt is added to lift the sweetness.
• Ghee – Ghee is used for greasing the palms while shaping, it also gives great flavor.

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How to make Kadalai Mittai Step by Step

1.To a sauce pan add 1/2 cup jaggery along with 1/4 cup water. Heat it up.

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2.Boil well until jaggery melts completely. No need to check for consistency just let jaggery melt that is enough. Switch off, remove and set aside.

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3.Add 1 cup peanuts to a heavy bottomed kadai. Roast until golden transfer to a plate and set aside.

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4.Now to the same kadai strain and add the jaggery syrup.

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5.Let the syrup boil, add a tiny pinch of salt along with 1/4 teaspoon cardamom powder.

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6.Give a quick mix. Let the syrup boil.

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7.At one stage the syrup becomes frothy and thick check by adding it in water – the syrup should not dissolve, if you take and roll it will form a ball, now as you can see this is soft ball consistency.

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8.Cook for few more seconds and you can easily form hard ball like this – this is called hard ball consistency. If you drop it on a steel plate it will give a sharp ‘tang’ sound. This is the perfect stage so switch off.

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9.Add roasted peanuts.

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10.Mix it well quickly. Remove from flame.

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11.Grease your palms with ghee and shape them into small balls.

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12.Kadalai Urundai or Kadalai Mittai is ready!

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13.At the last it may be hard to roll so heat up the kadai so that the mixture loosens a bit, then shape them.

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14.Kadalai Urundai is ready!

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Store in an airtight container.

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Expert Tips

• You can use raw peanuts with skin or without skin. If it is with skin you need to roast and remove the skin then use it.
• Keep a plate or bowl ready with little water to check the consistency.
• Be quick after the hard ball consistency is reached. It will be very hot so be careful.
• If you let it cool down for more time forming balls will be tough.
• Keep rolling if you keep it in your palms you will feel the heat more so keep rolling fast.
• Finally the mixture may be hardened so heat it up to loosen a bit then roll the remaining.
• Rice flour can also be greased in your hands, it helps to bear the heat. 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.
• The flame should be in low to low medium and not in high.

Serving and Storage

Kadalai Mittai can be served as a snack with coffee or tea. You can store this in an airtight container for up to a week.

FAQS

1.What type of jaggery to use?

You can use grated or crushed jaggery or jaggery powder. I buy paagu vellam which has a deep brown color and intense flavor. Choose jaggery that has a mild yellow hue.

2.Why am I not able to shape into balls?

If the jaggery syrup passes the hard ball consistency it will be hard like a stone and will not be able to form balls. If the hard ball consistency is not reached and you add peanuts and try to shape it then you cannot shape them into balls.

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If you have any more questions about this Kadalai Mittai Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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Kadalai Mittai Recipe | Kadalai Urundai | Peanut Candy

Kadalai Urundai also called as Kadalai Mittai is a traditional candy made using peanuts and jaggery as main ingredients. Kadalai Mittai is healthy compared to the packed snacks and easy to make too. Learn to make Kadala Mittai or Peanut Candy the right way with step by step pictures and video.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings15 balls

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup peanuts
• 1/2 cup jaggery
• 1/4 cup water
• one tiny pinch salt
• 1/4 teaspoon cardamom powder

Instructions

• To a sauce pan add 1/2 cup jaggery along with 1/4 cup water. Heat it up.
• Boil well until jaggery melts completely. No need to check for consistency just let jaggery melt that is enough. Switch off, remove and set aside.
• Add 1 cup peanuts to a heavy bottomed kadai. Roast until golden transfer to a plate and set aside.
• Now to the same kadai strain and add the jaggery syrup.
• Let the syrup boil, add a tiny pinch of salt along with 1/4 teaspoon cardamom powder.
• Give a quick mix. Let the syrup boil.
• At one stage the syrup becomes frothy and thick check by adding it in water – the syrup should not dissolve, if you take and roll it will form a ball, now as you can see it is soft ball consistency.
• Cook for few more seconds and you can easily form hard ball like this – this is called hard ball consistency. If you drop it on a steel plate it will give a sharp ‘tang’ sound. This is the perfect stage so switch off.
• Add roasted peanuts.
• Mix it well quickly. Remove from flame.
• Grease your palms with ghee and shape them into small balls.
• Kadalai Urundai or Kadalai Mittai is ready!
• At the last it may be hard to roll so heat up the kadai so that the mixture loosens a bit, then shape them.
• Kadalai urundai is ready!

Video

Notes

You can use raw peanuts with skin or without skin. If it is with skin you need to roast and remove the skin then use it.

Keep a plate or bowl ready with little water to check the consistency.

Be quick after the hard ball consistency is reached. It will be very hot so be careful.

If you let it cool down for more time forming balls will be tough.

Keep rolling if you keep it in your palms you will feel the heat more so keep rolling fast.

Finally the mixture may be hardened so heat it up to loosen a bit then roll the remaining.

Rice flour can also be greased in your hands, it helps to bear the heat. 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.

The flame should be in low to low medium and not in high.

Nutrition Facts

Kadalai Mittai Recipe | Kadalai Urundai | Peanut Candy

Amount Per Serving (30 g)

Calories 98 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Sodium 3mg0%

Potassium 91mg3%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 7g8%

Protein 3g6%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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