Nel Pori Urundai is a crispy, mild sweet made by blending nelpori with jaggery syrup, ghee & flavours. Nel Pori Urundai is similar to Pori Urundai except that the pori (puffed rice) is replaced with Nel Pori (puffed rice with bran). Nel Pori is commonly made during Karthigai Deepam festival in villages traditionally.
Nel Pori Urundai and Aval Pori Urundai are the two popular recipes they make 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
- 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.
More karthigai deepam special recipes
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Nel Pori Urundai
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 cardamom 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. However, it should not dissolve.
- First it will form soft loose ball then forms a firm hard ball. 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. Enjoy Nel Pori Urundai!
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.
How to make Nel Pori Urundai
- 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.
If kept outside it will become soggy,therefore store in airtight container and enjoy.
Expert Tips
- 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
Lovely pictures 🙂
GEETHA VIJI
WOWW… YUMMY…
Farin Ahmed
Like to have few.
Parasuraman s
Good Photography and vivid illustration….felt like .YTube..Video…Thanks…!!
Srivalli
Pictures have come out so well!..
AR
Followed 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.
Anita
Amazing and thanks for sharing