Festival recipe

Verkadalai Urundai / Paruppu Thengai

Karthigai month is celebrated in Tamil Nadu by lighting the house with Deepams. Verkadalai Urundai / Paruppu thengai is made as prasadam.

Verkadalai is a Tamil term for Peanuts and Urundai refers to round shape. Besides the round shape, bigger conical shape peanut cake is also made which is referred as “Verkadalai Paruppu thengai” ( Peanut coconut). Children will love its taste. The procedure for making this item is simple and does not consume much time.


Raw Peanuts (unroasted )        – 2 1/4 cup


Roasted Peanuts (skin peeled)  – 2 cup

Jaggery                                     – 1 cup

Water                                        – 1/2 cup

Cardamom powder                   – 1/2 tsp

Ghee                                          – 1 tsp

Roasting and Peeling time      – 15 min

Cooking  time                           – 15 min



Text/Image Procedure:

Step 1

Heat Pan in low medium flame. Add 2 1/4 cups peanuts and roast. Stir continuously for uniform roasting. Test few for crispness and peeling of the peanut skin by hand. Once crisp, transfer to a plate and remove the skin. Now the peanut is white in color.



Step 2

Take a pan with 1 cup jaggery and place it on the stove in low-medium flame. Add 1/4 cup water and allow the jaggery to melt. Once melting is complete, filter the sediments from jaggery solution using a strainer.


Step 3

Boil the jaggery water. Stir it continuously.  Add 1/4 cardamon powder. Continue stirring. When the jaggery water thickens into a thick syrup ( referred as pagu formation), take small quantity and add it to a plate with  water. Take the syrup from the plate and roll it to form a ball shape. If it has achieved consistency (Ghetty Pagu formation) then the ball will be thick and hard and will not dissolve in water.


Step 4

Add the roasted and skin peeled peanuts into the pan and stir it to mix with the Jaggery syrup( Pagu). Once mixing is complete switch off the stove and transfer to a greased(ghee) plate or tray.


Step 5:

The urundai shape and the Paruppu thengai shapes have to formed with 3-4 minutes before hardening. Once it cools, it will be difficult to form the required shape. As the mixture is hot, you can use a hollow ladle and spoon (dipped in rice flour) to divide the mixture  and then using the hand for final round shape. Grease your palms with rice flour or ghee before pressing the mixture with hand. You can make as many round shapes as needed.It will be easy to distribute the urundai to children and other members at home  as prasadam. The remaining mixture can be divided into two halves and pressed by hand to form  cone like shape (Thengai shape).


Step 6:

The Verkadalai Urundai along with Paruppu thengai  is shown with Karthigai Deepam.


Note : If you wish to substitute peanuts with any other item such as  Nellu Porri (puffed rice) or Aval (flattened rice) then also jaggery pagu consistency requirement is the same. So substitutes can be easily tried out for more variety.

Leave a Reply

Your email address will not be published. Required fields are marked *