Karthika Deepam or Karthigai Deepam is a festival of lights that commemorates the bonding between brothers and sisters. Primarily celebrated in Tamil Nadu, Sri Lanka and Kerala, the festival falls on the Tamil month of Kaarthigai on full moon day which coincides with Krithikai star in the month of November or December.
Among the delicacies prepared on Karthigai Deepam in Tamil Nadu is Kadalai Urundai - round balls of peanuts bound by jaggery, ghee and a dash of cardamom.
Ingredients
- 1.25 cups - Peanuts
- 1/2 cup - Jaggery
- 1/4 cup - Hot Water
- A generous pinch - Cardamom powder
- Ghee or Rice flour - For greasing
How to Make Kadalai Urundai - Karthigai Deepam
- Remove the skins off the peanuts.
- Dry roast the peanuts until golden brown.
- Add the powdered jaggery and hot water and mash it well until it is completely dissolved.
- Keep on a medium low flame and keep stirring.
- When the jaggery syrup starts bubbling up, add cardamom powder and give a quick stir.
- Keep a plate/bowl with 1 tbsp water ready.
- When the jaggery syrup starts thickening, just pour a drop in the plate containing the water.
- At that stage, the poured drop will not dissolve and will stand firm.
- Roll it into a ball.
- If you are able to make a small, semi-hard ball, then the jaggery syrup can be considered ready.
- Give it a quick stir and then add peanuts and immediately turn off the heat and mix well.
- Grease your hands with rice flour / ghee, allow mixture to cool down for a minute, then start forming balls.
- If you are not able to form the last few balls, just heat it up once again.
- Cool down and store it in airtight container.
- Recipe courtesy: Sharmi's Passions
