Traditional Simple Kadalekai Unde -Pakada unde | Peanut Laddu Recipe

Traditional Kadale-Unde | Peanut Laddu Recipe | Pakada Unde | Shenga Unde

Kadale Unde / Peanut laddu  is one of our popular South Indian traditional sweets, our grandma's would prepare for us, made with healthy ingredients peanuts, fried-gram, sesame seeds, dry coconut and jaggery

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Kadlekai unde or pakada unde  is one of our very traditional and healthy sweets that our grandma's would prepare for us, now it’s one of the forgotten jaggery sweets. I still remember when my grand mom visited our place, she would bring a large stainless steel container which was filled with large size Kadle unde /Peanut laddu  or pakada unde, that would easily last for more than 15 days when eaten by all 5 members at home. Now, I wonder how she made that much quantity with perfect and equal shaped laddu’s while Just making in small quantities is felt tiresome in these days. If you have any interesting memories with grandparents please share them here, we feel validated and connected when we are able to share our emotions, stories and memories.

But if moms-today can try preparing this sweet, it will still be a very much loved snack by all the kids. Kadalekai unde can be a nutritious and a filling snack, I would suggest you to prepare it at least once to cherish the traditional sweet.  And once prepared there is no denial that the demand for the recipe would increase especially from the kids. Make sure to tell them how the snack had been a part of your childhood so that it would interest them.

Kadalekai Unde or Peanut laddu is prepared using whole peanuts roasted, jaggery, fried gram /urigadale/kalle, Copra /dry coconut, Til / ellu / sesame seeds. Since this is made without powdering, gives good exercise to the teeth in growing children and also strengthens them, involving biting and chewing. Kadlekai Unde has many benefits from all these ingredients which are essential for growing kids. Pakada unde is not like any other sweet. With other sugary sweets you feel saturated after eating some amount of sweets and can’t eat anymore – but Kadle unde / kadlekai unde  is so yummy and you can eat larger laddu at a time, which is healthy. Even though this dish is prepared keeping kids in mind, it can be savoured by everyone at home. Given its health benefits and taste, this would be the favourite snack of all.

Pakada unde / kadlekai unde – is made by preparing the hot jaggery syrup with a minimum of water, adding all other ingredients to the syrup to coat them and then transferring to a greased plate, then rolling them into desired thickness, cut into cubes. Or make this into balls or laddu when they are hot enough to hold in hands and make round shapes. Peanut laddu is ready.

In telugu it is called –palli patti , tamil – kadali urundai, in kerala – kadala mithai.. these are as popular in south India. 

Ingredients:

1. Groundnut or peanuts or shenga or kadale  - 1 cup
2. Til or sesame seeds black  – ¼ cup
3. Fried gram or kalle  – ½ cup
4. Dry coconut or copra or cobri chopped very finely – ¼ cup
5. Jaggery – ¾ cup

Ingredients for Peanut laddu

Peanuts roasted

 

Method:

1. Heat a pan and dry fry peanuts or kadale on medium heat and remove to the bowl or plate
2. Add in ellu or sesame seeds and fry until sesame starts crackling and remove to the bowl
3. Heat a pan and add jaggery with little water less than 1/4 cup, heat until jaggery completely dissolves and then filter to remove any dust in jaggery
4. Heat a heavy bottom pan and add the dissolved jaggery and keep stirring until syrup thickens (get one string consistency), drop little syrup in cold water to check and this should not melt in water, if you are able to roll this to a ball then the syrup is ready. Remove from flame/ heat
5. Now add all the remaining ingredients to the thick syrup and mix well
6. Make laddus from this when it is still hot, make sure it’s comfortable to touch, grease your palm with ghee or oil before making laddus
7. When the mixture cools down completely it hardens unable to make laddus, at this point you can reheat the mixture for jaggery to soften and then still make laddus perfectly

or 

You can just take it to the greased plate and flatten to 3 or 4 inches thickness and cut them to desired shape when slightly cooled down 

Delicious jaggery and groundnut laddu’s are ready to eat.  

How to make with step-by-step pictures

Heat a pan and add jaggery with little water less than 1/4 cup, heat until jaggery completely dissolves 

and then filter to remove any dust in jaggery

Heat a heavy bottom pan and add the dissolved jaggery and keep stirring until syrup thickens (get one string consistency), drop little syrup in cold water to check and this should not melt in water, if you are able to roll this to a ball then the syrup is ready. Remove from flame/ heat

Now add all the remaining ingredients to the thick syrup and mix well

Make laddus from this when it is still hot, make sure it’s comfortable to touch, grease your palm with ghee or oil before making laddus

Or You can just take it to the greased plate and flatten to 3 or 4 inches thickness and cut them to desired shape when slightly cooled down

Peanut Jaggery Traditional 

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Simple Peanut Laddu - Soft version

Sweet Samosa / Traditional Karjikai 

Raw Mango Brinjal Sambar

Traditional Haalu Holige

Sukkinunde / Boorelu