Nel pori urundai recipe, Karthigai nel pori urundai

Nel pori urundai recipe a crispy sweet snack made with nel pori for Karthigai Deepam.

Back during my childhood days I have never seen my ammama or amma making pori urundai at home for Karthigai Deepam.For us Karthigai deepam was only about lighting lamps and bursting leftover crackers from Diwali.So when I first started blogging making pori urundai at home was fascinating for me, and felt proud when I got it right, also amma was all praises for me.

I have made Pori Urundai many times so now a bit confident with the consistency check. The consistency check is not that difficult ,it comes just by practise. So I bought a pack of Nel Pori and made this pori urundai to post it here.As Karthigai Deepam is on Dec 5th am sure all shops will be stocked up with all varieties of pori like arisi pori,aval pori and nel pori.

You can check out Maa Vilakku Recipe and all the Karthigai Deepam Recipes that I posted a while back.

About the Nel pori urundai recipe:

• Make 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.This is the jaggery syrup consistency we need.
• Shape into balls:Add the pori, mix well until evenly distributed then shape into balls immediately.

FAQ’s :

What is Pori urundai?

Pori urundai is a crispy sweet snack made with puffed rice(pori) and jaggery as main ingredients.It can be made as a regular snack too but it is traditionally made for Karthigai Deepam festival.

What type of pori to use?

You can either use aval pori as I have used here or nelpori too. This recipe can be used to make kadala mittai, pottukadalai urundai too.

What type of jaggery to use and consistency to check for pori urundai?

You can use any jaggery variety either the powdered ones or the hard balls. Just crush jaggery with water to get it dissolved easily.We need hard ball consistency in jaggery syrup for pori urundai.

Pori hardens – not able to shape into balls?

Just heat up the pan for the pori to loosen, gather using a spatula then you can shape them into balls.

Storing and Serving Suggestions:

Store in an airtight container keeps well for about 10 days in room temperature itself. I wouldn’t recommend freezing or storing in fridge for later use, the syrup may harden and will be almost inedible.

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More karthigai deepam special recipes

Similar recipes:

• Karupatti pori urundai
• Chocolate pori urundai
• Nel pori urundai
• Nei appam

If you have any more questions on making of this Pori Urundai do mail me at sharmispassions@gmail.com
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Nel pori urundai recipe

Nel pori urundai recipe a crispy sweet snack made with nel pori for Karthigai Deepam.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Servings8

AuthorSharmilee J

1x2x3x

Ingredients

• 3 and 1/2 cups pori puffed rice
• 1/2 cup jaggery
• 1/4 cup water or little less It should be just for the level of jaggery to immerse
• 1 tsp ghee + to grease hands
• a generous pinch cardamom powder

Instructions

• Measure jaggery, add it to a pan, add water and mix it well.
• Heat it up for 2 mins,let jaggery dissolve.Strain to remove impurities.
• Remove the nel(the husk) from the pori and clean it,Set aside.
• Add the strained jaggery syrup to the pan and heat it up another time.Then add elachi powder and keep cooking in low flame.Keep a separate plate ready filled with little water.Take a drop of jaggery syrup and put it in water, it should stand firm as shown in pic below. However, it should not dissolve.
• First it will form soft loose ball then forms a firm hard ball as shown below.It should not be loose(soft ball) when you roll it with your fingers.This is the consistency we need.So when this consistency is reached, add cardamom powder and ghee.
• Now mix well, so that pori gets completely coated with the syrup.I added in 2 batches.Lastly,mix well so that the syrup coats the pori evenly.
• After that, grease your palms with ghee or oil, roll them into tight balls taking care not to break the pori. Similarly repeat to finish.

Notes

• Make sure to clean the nel pori first then start with the pori making process.
• Be careful in checking the consistency else making them into balls will be tough.
• Be little quick while shaping the balls.
• You can make pori urundai will soft ball consistency too.I have made both with soft and hard ball consistencies, both taste good.
• If it hardens in the end for the last few balls then heat up the mixture for a minute to loosen then make balls.
• The color of the pori urundai totally depends on the jaggery variety.
• The method is the same for making aval pori urundai and also kadala urundai.

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How to make nel pori urundai – Step by step photo:

1. Measure jaggery, add it to a pan, add water and mix it well.
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2. Heat it up for 2 mins,let jaggery dissolve.Strain to remove impurities.
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3. Remove the nel(the husk) from the pori and clean it,Set aside.
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4. Add the strained jaggery syrup to the pan and heat it up another time.Then add elachi powder and keep cooking in low flame.Keep a separate plate ready filled with little water.Take a drop of jaggery syrup and put it in water, it should stand firm as shown in pic below. However, it should not dissolve.
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5. First it will form soft loose ball then forms a firm hard ball as shown below.It should not be loose(soft ball) when you roll it with your fingers.This is the consistency we need.So when this consistency is reached, add cardamom powder and ghee.
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6. Now mix well, so that pori gets completely coated with the syrup.I added in 2 batches.Lastly,mix well so that the syrup coats the pori evenly.
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7. After that, grease your palms with ghee or oil, roll them into tight balls taking care not to break the pori. Similarly repeat to finish.
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If kept outside it will become soggy,therefore store in airtight container and enjoy.

My tips while making nel pori urundai:

• Make sure to clean the nel pori first then start with the pori making process.
• Be careful in checking the consistency else making them into balls will be tough.
• Be little quick while shaping the balls.
• You can make pori urundai will soft ball consistency too.I have made both with soft and hard ball consistencies, both taste good.
• If it hardens in the end for the last few balls then heat up the mixture for a minute to loosen then make balls.
• The color of the pori urundai totally depends on the jaggery variety. The method is the same for making aval pori urundai and also kadala urundai.

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