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    You are here: Home / Recent Posts / Kadalai Mittai Recipe | Peanut Candy Recipe

    Kadalai Mittai Recipe | Peanut Candy Recipe

    November 25, 2012 by Sharmilee J 26 Comments

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    Kadalai Mittai called as Peanut Candy in English is a traditional sweet & anytime snack made by molding peanuts blend with jaggery syrup. Kadalai Mittai is healthy compared to the packed foods and easy to make too. Peanut Candy Recipe is explained in this post with step by step pictures.
    Kadalai Urundai

    Pin

    Kadalai mittai is a made using peanuts and jaggery as main ingredients. Kadalai mittai recipe with step by step pictures.Kadalai mittai is also called as kadalai urundai.

    I like kadalai mittai very much either the chikki type or the kadala urundai. I can munch it on and on 🙂 Mittu prefers the chikki than this one as its easy to chew….see how lazy she is 😉 This is the first time I am making kadalai urundai though the method is almost same as pori urundai.

    Kadalai Urundai RecipePin
    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 .
    Tried this kadalai mittai recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe

    Print Recipe Pin Recipe

    Kadalai Mittai | Peanut Candy

    Kadalai Mittai called as Peanut Candy in English is a traditional sweet & anytime snack made by molding peanuts blend with jaggery syrup. Kadalai Mittai is healthy compared to the packed foods and easy to make too. Peanut Candy Recipe is explained in this post with step by step pictures.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings15 balls
    AuthorSharmilee J

    Ingredients

    • 1 and 1/4 cups peanuts
    • 1/2 cup jaggery
    • 1/4 cup hot water
    • a generous pinch cardamom powder

    Instructions

    • Dry roast the peanuts until golden brown - I used deskinned variety so just halved each peanut and started to roast it. If you are using the skin variety dry roast until the skin has black spots. Then rub it with your hands and phew it to remove the skin. Then halve each peanut then continue with the process - Set aside.
    • Add the powdered jaggery hot water and mash it well until its completely dissolved. Then strain in a non stick pan to remove impurities.
    • Keep in medium low flame and keep stirring. The jaggery syrup will start bubbling up, add cardamom powder and give a quick stir.
    • Keep a plate/bowl with water say 1 tbsp ready - when the jaggery syrup starts thickening just pour a drop in the plate containing water. At a stage the poured drop will not dissolve and will stand firm. At this stage try to roll it into a ball, it will form into a soft ball - that is the first stage dont get misleaded with this stage... It will be chewy when you form balls at this stage. Slowly if you leave for few more mins, it will start to roll into a hard ball... this is the stage we require. , give a quick stir then add peanuts and immediately switch off the stove.
    • Mix well, meanwhile grease your hands with rice flour / ghee and allow it to cool down for a minute then start forming balls. You can even rinse your hands with cold water and then start forming balls which is even more easier. If you are not able to form the last few balls dont worry just heat it up in the stove the jaggery will start to melt then you can make balls.
    • Cool down and store Peanut Candy in airtight container.

    Notes

    • Be quick after the hard ball consistency is reached. It will be very hot so be very careful.
    • If you let it cool down for more time forming balls will be not be possible.
    • Rice flour can also be greased in your hands, it helps to bear the hotness. 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.
    • Using hot water to dissolve powdered jaggery makes the process quick.
    Nutrition Facts
    Kadalai Mittai | 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.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Kadalai Mittai Recipe Step by Step

    1. Dry roast the peanuts until golden brown – I used deskinned variety so just halved each peanut and started to roast it. If you are using the skin variety dry roast until the skin has black spots. Then rub it with your hands and phew it to remove the skin. Then halve each peanut then continue with the process – Set aside.Add the powdered jaggery hot water and mash it well until its completely dissolved. Then starin in a non stick pan to remove impurities.
      How to make kadala mittai - Step1Pin
    2. Keep in medium low flame and keep stirring.The jaggery syrup will start bubbling up, add cardamom powder and give a quick stir.
      How to make kadala mittai - Step2Pin
    3. Keep a plate/bowl with water say 1 tbsp ready – when the jaggery syrup starts thickening just pour a drop in the plate containing water. At a stage the poured drop will not dissolve and will stand firm.At this stage try to roll it into a ball, it will form into a soft ball – that is the first stage dont get misleaded with this stage…It will be chewy when you form balls at this stage. Slowly if you leave for few more mins, it will start to roll into a hard ball…this is the stage we require. , give a quick stir then add peanuts and immediately switch off the stove.
      How to make kadala mittai - Step3Pin
    4. Mix well, meanwhile grease your hands with rice flour / ghee and allow it to cool down for a minute then start forming balls. You can even rinse your hands with cold water and then start forming balls which is even more easier. If you are not able to form the last few balls dont worry just heat it up in the stove the jaggery will start to melt then you can make balls.
      How to make kadala mittai - Step4Pin

    Cool down and store it in airtight container.

    Expert Tips

    • Be quick after the hard ball consistency is reached. It will be very hot so be very careful.
    • If you let it cool down for more time forming balls will be not be possible.
    • Rice flour can also be greased in your hands, it helps to bear the hotness. 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.
    • Using hot water to dissolve powdered jaggery makes the process quick.

    Kadalai Mittai Recipe

    Pin

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    Filed Under: Karthigai Deepam, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Gauri

      November 25, 2012 at 2:28 pm

      I used to have these in dozens as a kid… yummm

      Reply
    2. Veena Theagarajan

      November 25, 2012 at 3:29 pm

      so yummy and protein rich urundai. One of my favourite
      http://great-secret-of-life.blogspot.com

      Reply
    3. Priya

      November 25, 2012 at 4:03 pm

      Please pass me some,feel like munching rite now.

      Reply
    4. Poornima Nair

      November 25, 2012 at 5:16 pm

      I love these and they look awesome. The one time I tried making them, they were a failure, can never seem to get the consistency of jaggery right

      Reply
    5. divya

      November 25, 2012 at 6:08 pm

      looks yummy & mouthwatering…delicious!

      Reply
    6. ramya anand

      November 25, 2012 at 9:13 pm

      Love kadalai mittai and urundai!

      Reply
    7. Nivedhanams Sowmya

      November 26, 2012 at 5:46 am

      All time favorite sweet!!! love the kadalai urundai!!
      Sowmya

      Ongoing Event – CWF – Whole Wheat Flour
      Ongoing Event – Let's Party – Eggless Bakes and Treats

      Reply
    8. suhaina aji

      November 26, 2012 at 8:20 am

      MY FAV..SWEET SNACK..LOVE TO MUNCH IT. NICELY DONE DEAR.

      Reply
    9. Vimitha Anand

      November 26, 2012 at 8:30 am

      Love this to the core… Looks so perfect and inviting

      Reply
    10. CharlesR

      November 26, 2012 at 2:01 pm

      Hello!

      I cannot get jaggery where I am.

      Can I use brown sugar? Would I still need the water?

      Have a Joyful Day :~D
      Charlie

      Reply
    11. Sharmilee! :)

      November 26, 2012 at 2:17 pm

      @Charles : I am not sure about brown sugar….I recommend using jaggery

      Reply
    12. Uma Ramanujam

      November 26, 2012 at 5:01 pm

      Looks divine. My paati makes it often. As I can not tolerate the heat while making urundai, till now,I didn't go that side. but it is tempting to grab.

      Reply
    13. Reshmi Mahesh

      November 27, 2012 at 3:49 am

      Tempting and delicious kadala urundai..

      Reply
    14. Premalatha Aravindhan

      November 27, 2012 at 11:19 am

      Love this at anytime. Looks perfect and delicious…Happy Karthigai deepam to u n ur family:)

      Reply
    15. Sangeetha

      November 28, 2012 at 1:39 am

      This is one of my fav childhood snack but now I couldn't eat this kind of snack becoz of my tooth sensitivity 🙁
      Kadalai urundai looks really tempting n u have made it perfectly…my kids too love the chikkis more than this urundai 🙂

      Reply
    16. b.arunaseshan

      November 19, 2013 at 7:18 am

      I love to eat this sweet at any time 🙂

      Reply
    17. Pavithra

      February 13, 2014 at 12:33 am

      Hi Sharmi,

      Did you start with raw or roasted peanuts?

      Reply
    18. Pavithra

      February 13, 2014 at 12:36 am

      Also can we make this without removing peanuts skin?

      Reply
      • SHARMILEE J

        February 13, 2014 at 12:12 pm

        No the skin will make the peanut candy bitter…..so its advisable to remove the skin

        Reply
    19. sree

      March 21, 2014 at 9:55 am

      so good. thanks for sharing.

      Reply
    20. darlensons

      August 16, 2015 at 11:11 pm

      Is there a low sugar version available

      Reply
      • SHARMILEE J

        August 17, 2015 at 9:40 am

        This is not sugar, we use jaggery for this

        Reply
    21. ssshari

      November 14, 2015 at 9:11 am

      I prepared Kadali mutti its easy to make I love it my husband will helps me so i t form more taste

      Reply
    22. Surya

      December 02, 2017 at 10:45 pm

      Made this,hubby and kids loved it! Thank u so much Akka,love u 🙂

      Reply
    23. Priya N

      February 19, 2019 at 3:49 pm

      After forming balls when I bite jaggery is like sting coming out (naru)..wt went wrong. ..

      Reply
      • Sharmilee J

        April 09, 2019 at 6:59 am

        It means the jaggery consistency has passed the correct stage.

        Reply

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