Karupatti pori urundai recipe with video and stepwise pictures.Karupatti pori urundai recipe for Karthigai Deepam.This is a good alternate to the usual jaggery pori urundai we make.
I had this in mind since last year finally happy that I could try it this year.First when I tried it was a flop and learning from the mistake I tried it again and here it is for you all.Do try this karupatti pori urundai for this year Karthigai Deepam and enjoy!
I made this and sent to kids snack box and luckily they didn’t find any difference and loved it as usual 🙂
Karupatti pori urundai recipe
Karupatti pori urundai recipe a alternative to the traditional pori urundai we make with jaggery.
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Ingredients
- 3 cups pori
- 1/4 tsp cardamom powder
For syrup:
- 1/2 cup palm jaggery
- 1/4 cup water
Instructions
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Add palm jaggery along with water in a sauce pan.Heat it up until it dissolves completely.Strain and add to kadai.
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Add cardamom powder to it,boil the syrup.When it starts to thicken, .Consistency check : Keep a separate bowl ready with little water.Take a drop of the syrup and put it in water, it should stand firm and not dissolve.Now it dissolves so cook for few more mins.
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First it will form soft loose ball then forms a firm hard ball loose when you roll it with your fingers.When this consistency is reached, add the pori.
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Give a mix then switch off.Take it off from the stove and when its still warm, grease your hand with ghee and start shaping into balls.Roll them tight.If the mixture gets hard and gets stuck to the kadai then heat up the kadai a little so the mixture will loosen, then again shape into balls.Repeat to finish.
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Store in airtight container and enjoy!
Recipe Notes
- If you add pori during soft ball then the pori urundais will not be crisp.
- If you pass over the hard ball stage then you will not be able to shape them, so keep an eye while checking consistency.
Karupatti pori urundai recipe video
How to make karupatti pori urundai recipe:
- Add palm jaggery along with water in a sauce pan.Heat it up until it dissolves completely.Strain and add to kadai.
- Add cardamom powder to it,boil the syrup.When it starts to thicken, .Consistency check : Keep a separate bowl ready with little water.Take a drop of the syrup and put it in water, it should stand firm and not dissolve.Now it dissolves so cook for few more mins.
- First it will form soft loose ball then forms a firm hard ball loose when you roll it with your fingers.When this consistency is reached, add the pori.
- Give a mix then switch off.Take it off from the stove and when its still warm, grease your hand with ghee and start shaping into balls.Roll them tight.If the mixture gets hard and gets stuck to the kadai then heat up the kadai a little so the mixture will loosen, then again shape into balls.Repeat to finish.
Store in airtight container and enjoy!
Crisp karupatti pori urundai ready!
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