Chocolate Pori Urundai Recipe

Chocolate Pori Urundai is a crispy sweet made using puffed rice and jaggery with cocoa powder added. This recipe has crunchy texture with mild chocolate flavor which makes it little different from regular pori urundai. The chocolate taste blends with jaggery and gives rich flavour. It is a simple sweet but kids like it more because of chocolate taste.

This recipe is made during festive times or as a quick snack at home. It takes less time and does not need many ingredients. The pori gets coated with chocolate jaggery syrup and shaped into balls. You can make this recipe simple and still get good crunchy sweet. It is also easy to make in large batches for sharing.

Jump to:

• About Chocolate Pori Urundai
• Chocolate Pori Urundai Ingredients
• How to make Chocolate Pori Urundai
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Chocolate Pori Urundai

Chocolate Pori Urundai is a variation of pori urundai where cocoa powder and chocolate is added. Normally pori urundai is made with jaggery syrup and puffed rice. In this recipe chocolate flavour is added which gives new taste and makes it more interesting. It is a simple twist to regular sweet which kids enjoy more.

Chocolate Pori Urundai is an easy and quick snack that you can make for your kids. Generally for Karthigai Deepam, pori urundai is made with pori and jaggery. This  is nothing but a chocolate version of pori urundai.

The texture of this is crunchy and light. Puffed rice in this recipe gives base and keep it airy while jaggery binds everything together. Also cocoa powder adds chocolate flavor and color, choco chips melt and give small bites of chocolate inside. It also gives good mix of texture in every bite.

You can just make few variations and try in this recipe. You can just add extra chocolate or reduce based on your taste and also add nuts for extra crunch. You can also shape them bigger or smaller as you like. You can even try adding white chocolate for different flavor.

I am sure kids will love it, yes both mittu and gugu loved it and thats the reason for me to share the recipe at once. Yes I just tried it today, it was super hit hence sharing it here.

I usually make Chocolate Pori Urundai during festive time when I want to try something different for kids. It is easy to prepare and everyone in home enjoy eating it. It also stays good for few days when stored properly.

Chocolate Pori Urundai Ingredients

• Jaggery - I have used for making the syrup in this recipe. It gives natural sweetness and helps bind the pori. You can adjust the quantity little as per taste.
• Water - I added for making the syrup to right consistency. Add only required amount.
• Puffed Rice - I have used pori as main ingredient. It gives light and crispy texture to the urundai. Use fresh pori so it stays crunchy.
• Cocoa Powder - I just added for chocolate flavor, color and mild chocolate taste. You can mix well to avoid lumps.
• Choco Chips - I used in the syrup. It melts slightly and gives small chocolate bites. You can replace with cooking chocolate also.
• Vanilla Essence - I added for flavor. It enhances the chocolate taste. You can skip if not available.

Similar recipes

• Karupatti pori urundai
• Pori urundai
• Nel pori urundai

How to make Chocolate Pori Urundai

1.Measure jaggery and add it to a pan, add water and dissolve it well.

2. Heat it up for 2 minutes so that jaggery dissolves. Strain to remove impurities.

3.Heat up the jaggery syrup, add coco powder,choco chips.

4.Add vanilla essence. Mix well so that there are no lumps formed.

5.Keep cooking.Consistency check : Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below.

6.First it will form soft loose ball then later forms a firm ball but not loose when you roll it with your fingers. Lastly add pori when we reach this. Switch off and add the puffed rice.

7.Mix well so that it coats evenly. Grease your palms with ghee or oil and roll them into tight balls taking care not to break the pori. Repeat to finish.

Lastly, store in airtight container otherwise it will turn soggy. This will be a great twist to our regular pori urundai especially kids will love it.

Expert Tips

• Jaggery syrup - I usually cook the jaggery till correct stage. If syrup is not ready the balls may not hold shape.
• Mixing cocoa - I mix cocoa powder well in syrup so lumps does not form. This gives even chocolate flavor.
• Pori freshness - I use fresh puffed rice for best crunch. If it is soft the texture may not come good.
• Shaping - I grease my hands with ghee before shaping. It helps to roll balls easily when the mixture is warm.
• Cooking flame - I just keep the flame low while cooking the syrup. High flame may burn the jaggery.

Serving and Storage

Serve Chocolate Pori Urundai as snack or sweet during festive times. This goes well as crunchy treat for kids. Store the balls in airtight container at room temperature. It stays good for few days if kept dry.

FAQS

1.Can I skip cocoa powder?

Yes you can skip cocoa powder and make regular pori urundai. Chocolate flavor will not be there.

2.Why are my balls not holding shape?

This may happen if jaggery syrup is not cooked enough. Cook little more and try again.

3.Can I add nuts?

Yes you can add nuts for extra crunch. It gives more texture.

4.Can I use sugar?

You can use sugar but taste will be different. Jaggery gives better flavor.

5.How long can I store this?

You can store in airtight container for few days. Keep in dry place to maintain crunch.

If you have any more questions on making of this Chocolate Pori Urundai Recipe do mail me at sharmispassions@gmail.com
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