Grated Jaggery : 1 cup
Ghee : 1 tsp
Dry roast the groundnuts until brown color and allow it to cool. Remove the skin and keep aside. Mix the jaggery and water in a heavy bottomed pan. The amount of water should be just enough to soak the jaggery. Make a thick syrup of 3 threads consistency. To test the jaggery syrup place a drop on the plate. The drop should remain as it is i.e., it should not spread. Now add the roasted peanuts and ghee and mix well. Keep it aside to cool little. Shape into small round balls and store in a air tight container.
Other Names : Verkadalai Urundai, Verusenaga Muddalu, Peanut Laddoo, Kadalekai Unde.