Karthigai pori recipe a traditional sweet snack made for Karthigai deepam festival.
Karthigai pori recipe with step by step pictures and video. Easy karthigai pori made with puffed rice and jaggery as main ingredients.
Karthigai Pori is made either with aval pori or nel pori.I have already posted Pori Urundai using nel pori so wanted to try this. My cousin suggested me this karthigai pori recipe, this is actually the traditional dish made for Thirukarthigai Deepam. It is a favorite snack in our household especially with kids.
This is an easy recipe for beginners too as you need not form into balls as for our pori urundai,just mix and keep it for neiveidhyam.Mittu selected this agal vilakku and I loved it too. This Karthigai Pori is made with Nel Pori which is not the usual pori(puffed rice), it is not crispy and has a crinkled texture with a thicker skin. I made this today and so loved it that I finished almost half of it myself.
Generally all make pori urundai for Karthigai deepam but this is a quick and easy snack so do try and let me know how you liked it.
About this karthigai pori recipe:
Karthigai pori is a traditional sweet crispy snack made for Karthigai deepam festival. Make easy karthigai pori with puffed rice and jaggery as main ingredients. To begin with first fry all the ingredients needed, add it to pori and make it ready. Later make jaggery syrup and pori mixture to it to easy karthigai pori. Karthigai pori is easy unlike other dishes which needs major consistency check.
FAQ’s :
What if my karthigai pori sticks together?
It will be sticky while mixing but after cooling it will seperate. If not just break it roughly to seperate.
What if I miss the jaggery consistency?
If you miss the consistency also it is ok as it will taste good only. Therefore don’t panic, mix well and spread it on a plate, later store in an airtight container.
Variations:
- In particular we use nel pori for karthigai pori recipe, but you can try with normal aval pori too.
- Toast and add sesame seeds for extra flavour and crunch.
Storing Suggestions:
- Store in an airtight container keeps well for about 10 days in room temperature itself.
- Do not refrigerate or freeze karthigai pori.
Karthigai deepam special recipes collection
Similar karthigai deepam recipes:
- Instant nei appam
- Thinai appam
- Wheatflour appam
- Karupatti pori urundai
- Chocolate pori urundai
- Nel pori urundai
If you have any more questions on making of this Pori Urundai do mail me at sharmispassions@gmail.com
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Karthigai pori recipe
Ingredients
- 3 cups nel pori
- 1/2 cup jaggery
- 1/4 cup water just for the jaggery to immerse
- a pinch cardamom powder
- a generous pinch dry ginger powder
- 1/4 cup fried gram dal
- 3 tbsp coconut chopped bits
- 1 tsp ghee
Instructions
- Remove the nel skin(the husk) from the pori and make it ready.
- Fry coconut bits in ghee till golden,add this and fried gram dal to nel pori. Mix well and Set aside.
- Measure jaggery and add it in a pan, add water and dissolve it well.
- Heat it up for 2mins just for the jaggery to get dissolved.Strain to remove impurities.
- Heat it up again and keep cooking,add elachi powder.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.This is enough no need to check rolling and all.
- When this consistency is reached, add cardamom powder,dry ginger powder,pori and switch off.Mix well so that the syrup coats the pori evenly. Let the mixture cool down then later spread in a plate.
- Store in airtight container and enjoy!
Notes
- Do not add more water while making syrup. If you add more water then it will take time to reach the desired consistency.
- It may look sticky after sometime it tends to seperate.
- If you want to shape them into balls then check for the consistency as shown here then add pori.
- The color of the Karthigai Pori Recipe totally depends on the jaggery variety. I used paagu vellam here, you can use the yellow variety too.
- Use a wide bottomed pan so that mixing is easy.
How to make karthigai pori recipe – Step by step photo:
- Remove the nel skin(the husk) from the pori and make it ready.
- Fry coconut bits in ghee till golden,add this and fried gram dal to nel pori. Mix well and Set aside for later use.
- Measure jaggery and add it in a pan, add water and dissolve it well.
- Heat it up for 2mins just for the jaggery to get dissolved.Strain to remove impurities.
- Heat it up again and keep cooking,add elachi powder. 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. This is enough no need to check rolling and all.
- When this consistency is reached, add cardamom powder,dry ginger powder,pori and switch off.Mix well so that the syrup coats the pori evenly. Let the mixture cool down then later spread in a plate.
Store in airtight container and enjoy! In summary this karthigai is easy to make and tastes so delicious hence you can make as snack anytime.
My tips in making karthigai pori recipe:
- Do not add more water while making syrup. If you add more water then it will take time to reach the desired consistency.
- It may look sticky after sometime it tends to seperate.
- If you want to shape them into balls then check for the consistency as shown here then add pori.
- The color of the karthigai pori totally depends on the jaggery variety. I used paagu vellam here, you can use the yellow variety too.
- Use a wide bottomed pan so that mixing is easy.
- Store in a dry airtight container otherwise it will become soggy.
yummy yummy.
Very nicely explained. Thank you Sharmi. Any more tips to make the vella paagu in correct consistency…
Looks yummy