Nel Pori Urundai and Aval Pori are the two popular recipes they make for Karthigai Deepam.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 pracitise.So I bought a pack of Nel Pori and made this nel 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.
Nel Pori Urundai Ingredients:
Preparation Time : 10mins | Cooking Time : 15 mins | Makes : 9
Recipe Category: Snack | Recipe Cuisine: South Indian
Recipe Category: Snack | Recipe Cuisine: South Indian
Pori / Puffed rice – 3 and 1/2 cups
Jaggery – 1/2 cup
Water – 1/4 cup or little less(It should be just for the level of jaggery to immerse)
Cardamom powder – a generous pinch
Ghee – 1 tsp to grease hands
Method:
- Add 1/2 cup of water to jaggery and heat it up until it nicely bubbles and is thick more like honey in consistency. Strain to remove impurities and set the jaggery syrup aside.
- Remove the nel(the husk) from the pori and get it ready.
- Then heat up the jaggery syrup and let it to boil.Consistency check : Keep a seperate plate ready filled with little water.Take a drop of jaggery syrup and put it in water, if it gets dissolved as shown then let it boil for few more deconds.When the syrup is dropped in water, it should stand firm and not dissolve as shown below.
- First it will form soft loose ball then forms a firm ball but not loose when you roll it.When this consistency is reached, add ghee,dry ginger powder and elachi powder.
- Add pori and switch off.Now stir well, so that pori gets completely coated with the jaggery syrup.
- By the time of stirring, the hotness would be hand bearable.Grease your palms with ghee or oil and roll them into tight balls taking care not to break the pori.
Store in airtight container and enjoy!
My 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.
Raks anand says
December 1, 2014 at 7:16 amLovely pictures 🙂
GEETHA VIJI says
December 1, 2014 at 9:51 amWOWW… YUMMY…
Farin Ahmed says
December 1, 2014 at 2:00 pmLike to have few.
Parasuraman s says
December 5, 2014 at 7:13 amGood Photography and vivid illustration….felt like .YTube..Video…Thanks…!!
Srivalli says
December 15, 2014 at 8:35 amPictures have come out so well!..
AR says
November 26, 2015 at 9:41 amFollowed your recipe and made pori urundai for the first time. Never felt that I was making for the first time. Brilliant step by step instructions. They came out so well. Could not taste yet as poojai is in the evening. Will update later. Thank you so much.