Kadalai Urundai

Prepare the Jaggery Syrup

• In the same pan, combine the grated jaggery and water. Heat on a medium flame, stirring until the jaggery dissolves completely.
• Once dissolved, strain the syrup through a fine-mesh sieve to remove any impurities, then return it to the pan.
• Bring the syrup to a vigorous boil and cook for 5-7 minutes until it reaches the 'hard ball' consistency. This is the most critical step.
• To test the consistency, drop a small amount of syrup into a bowl of cold water. It should immediately solidify into a hard, non-sticky ball. When you drop this ball onto a plate, it should make a distinct 'tock' or clicking sound.

Combine and Shape the Urundai

• As soon as the syrup reaches the correct consistency, turn off the heat. Immediately add the coarsely crushed peanuts and the optional cardamom powder to the pan.
• Mix everything together very quickly and thoroughly, ensuring all the peanuts are evenly coated with the jaggery syrup.
• The mixture will be extremely hot. Grease your hands with ghee or oil. This prevents sticking and provides a slight barrier from the heat.
• While the mixture is still hot, quickly take a small portion and press it firmly between your palms to shape it into a tight, round ball (urundai). You must work fast as the mixture hardens rapidly as it cools.

Cool and Store

• Place the shaped urundais on a greased plate or parchment paper to cool down completely.
• Allow them to rest for at least 1-2 hours. They will become firm and crunchy as they cool.
• Once completely cooled, store the Kadalai Urundai in an airtight container at room temperature. They will stay fresh and crunchy for up to 3 weeks.