Karupatti Pori Urundai is a tasty, crispy sweet snack made by replacing jaggery with karupatti / palm jaggery in the making of regular pori urundai. Karupatti Pori Urundai is commonly made for Karthigai Deepam and could be made as a snack for evening time.
Karupatti Pori Urundai with video and stepwise pictures. 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 karupatti pori urundai and sent to kids snack box and luckily they didn’t find any difference and loved it as usual. Do try this it will be a hit especially with kids.
About Karupatti Pori Urundai
- Make palm jaggery syrup: Take jaggery and water in a pan, strain to remove impurities with no consistency checks.Again add it to pan and heat it up for making jaggery syrup.
- Jaggery syrup consistency : First it will form soft loose ball then forms a firm hard ball when thrown on a vessel will give a tang sound.
- Shape into balls:Add the pori, mix well until evenly distributed then shape into balls immediately.
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Karupatti Pori Urundai
Instructions
- 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 Karupatti Pori Urundai in airtight container and enjoy!
Video
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.
How to make Karupatti Pori Urundai
- 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. Add pori when the soft ball consistency is reached.
- 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. Karupatti pori urundai is ready.
If kept outside it will become soggy,therefore store in airtight container and enjoy.
Crisp karupatti pori urundai ready!
Expert Tips
- 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.
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