Kadale Unde / Peanut Laddu - Janmashthami Special Recipe
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Krishna Janmashthami as a festival calls for a lot of preparation for the celebration. Especially delicacies that are linked to this festival are the most awaited ones for all of us.
Chakkuli and unde (laddu) as we call in Udupi are the important preparations that take place in every house hold. Variety of laddus are made and offered during the puja of Lord Krishna.
Laddus are easy to make. The basic rule is to make syrup from jaggery and binding together the main ingredient of the laddu along with few roasted cashew pieces.
· kadalekayi unde (peanut)
· yellu unde (til or sesame)
· kaju unde (cashew nut)
· aralu unde (coarsely powdered puffed paddy)
· hesaru hittu unde (green gram flour)
· gundhittu unde
· shunti unde
Today lets have a quick discussion on how kadale unde/peanut laddu is made.
The recipe is simple and is a must try during Janmashthami.
You will need
- 2 cups peanuts
- 2 cups jaggery
- Cardamom powder 2 spoons
- Cashew nut pieces 2 – 3 spoons (optional)
- Sesame seeds (optional)
- Ghee 2 spoon for greasing palms
Recipe for Kadale Unde/ Peanut Laddu
Dry roast peanuts in a thick bottomed pan or wok. Once the nuts begin to crack, take a couple of them and rub with your hands. If the peel comes off easily, then roasting is done. Switch off the flame and spread the peanuts on a paper or cloth.
Allow it to cool. When it cools, use a rolling pin and roll on the peanuts. The nuts break open into half and the peel also separates easily. You can blow away the separated peel.
This makes the peanuts ready to be used for making laddus.
Now, prepare the jaggery syrup. In a thick bottomed vessel, melt jiggery over low flame. Stir well so that it does not get burnt.
Tip: Place 1 or 2 drops of jaggery in a bowl of water. If the jiggery does not dissolve and you are able to make a tiny ball out of the jaggery drop, then your syrup is ready.
In a large bowl, add the peanuts and cardamom powder. If needed, ghee roast a small amount of cashew pieces and add it along with the peanuts. Mix well.
Add jaggery syrup to the bowl of peanuts little by little. Do not add all at once. Add as and when needed.
Grease both your palms with ghee. Take small amount of mixture from the bowl and bind it together into small balls.
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