Kadalai urundai, bolinhas de amendoim com jaggery

Ingredientes

• 1 cup Roasted Peanuts
• 1/2 cup Jaggery
• 1/4 cup Water
• 1 tsp Ghee

Modo de preparo

1. 1

   Rub 1 cup of roasted peanuts between the palms to remove the skin.

2. 2

   To easily separate the peanuts from the skin, use a wire mesh ladle to remove off the skin.

3. 3

   In a heavy bottomed pan, heat 1/2 cup grated jaggery along with 1/4 cup of water.

4. 4

   Once the jaggery is melted and it starts to boil, remove it from heat.

5. 5

   Carefully strain it to remove any impurities.

6. 6

   Pour the syrup back into the pan and heat on low flame. In 3-4 mins, it starts to boil.

7. 7

   Keep checking the consistency of the syrup by pouring a few drops into bowl of water. At first it will spread easily.

8. 8

   Next stage, it will form a shape but not hold.

9. 9

   In next 3-4 mins, when the syrup thickens considerably. Continue checking the consistency.

10. 10

    It will form a ball easily.

11. 11

    When cooled down, it should look shiny and when dropped onto a plate it wil make a good gong sound.

12. 12

    Immediately remove the syrup from heat. Add the roasted peanuts.

13. 13

    Add 1/2 tsp of ghee. Mix well quickly so that the peanuts are well coated in the syrup.

14. 14

    In a minute, start making balls. Grease your palms with a little ghee and take a spoonful of the mixture into your palm.

15. 15

    Roll it tightly to form a ball. This has to be done when the mixture is hottish warm.

16. 16

    Towards the end, when the mixture cools down it becomes hard to roll.

17. 17

    Keep it on the stove for a minute to loosen it again.

18. 18

    Once all the balls are prepared, let them come to the room temperature.

19. 19

    Store in an airtight container immediately.