Kadale kai Unde

It is peanut mixed with jaggery. It is also called Chikki. We make this for festivals if it is made flat it can become Chikki. Sort of easy to make and also healthy (no sugar) too.

  • Peanuts - 1 cup (roasted and peeled and crushed)
  • White sesame seeds - 2 tsp
  • Jaggery - 2 cup
  • Roast the peanuts and crushed and keep aside
  • Take a pan add jaggery and bit of water bring into boil and make a thick syrup
  • Add the peanuts, sesame seeds and inot jaggery and make a small size balls or make a flat and cut into pieces both chikki and unde is ready. Store it in the box

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Thenkol is one of the iyengar salt savory no spicy at all. Made only during special occassions and festivals. Thenkol is best to have as a snack with coffee , and some of the iyengar's (our community) soak it in coffee too (especially my husband ), and also with payasam (kheer - sweet dish) . The base for this is the Thenkol maav (powder). Once this is correct everything falls into place. Earlier my grandmother used to do this at home itself.  I will head directly to list the ingredients and method.

Ingredients for flour
  • Rice - 2 cups
  • Black gram - 1 cup
Method for flour
  • Grind into nice flour
Method for Thenkol
  • Take a bowl add flour then add jeera seeds 2 tsp, butter 50 grms(2oz) & salt to taste
  • Add water & knead the mix gently into a dough
  • Fill the medium size dough ball into a chakli / Thenkol press
  • Press the dough into a round shaped on a plastic sheet
  • Deep fry till golden color over low flame
Recipe Source : My Mom

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