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You are here: Home / Karthigai Deepam / Pori urundai recipe, Easy pori urundai recipe

Pori urundai recipe, Easy pori urundai recipe

November 17, 2010 by Sharmilee J 52 Comments

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Pori urundai recipe a traditional sweet made with pori and jaggery for Karthigai Deepam.Pori Urundai Recipe

Pori urundai recipe with step by step pictures and video. Murmura ladoo a sweet made with puffed rice and jaggery for Karthigai Deepam festival.

Puffed rice is Pori in Tamil, Murmura in Hindi is the main ingredient of Pori urundai. It is a quick to make sweet to satisfy sudden sweet cravings. It has more shelf life unlike other ladoo varieties.I have made Pori urundai twice before and wanted to post it here this year.

Karthigai Deepam is festival of lights, celebrated in the Tamil month of Karthigai.It is celebrated during the month of Karthigai (November-December). As a result the festival named ‘Karthigai’ after the tamil month and ‘Deepam’ is lights. Most of the families in Tamilnadu make Pori urundai for this festival.

Above all, this puffed rice snack is very healthy. Therefore we can make it more often and store it. For instance we can make well ahead to use it for kids school snack box.

About 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.

Pori Urundai Recipe

More karthigai deepam special recipes

Similar recipes:

  • Karupatti pori urundai
  • Chocolate pori urundai
  • Nel pori urundai

Pori urundai video recipe

If you have any more questions on making of this Pori Urundai do mail me at sharmispassions@gmail.com
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Tried this recipe? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Pori urundai recipe

Pori urundai recipe a sweet made with puffed rice and jaggery for Karthigai Deepam festival.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings13 balls
AuthorSharmilee J

Ingredients

  • 3 and 1/2 cups pori puffed rice
  • 1/2 cup jaggery
  • 1/4 cup water
  • a pinch cardamom powder
  • 1 tsp ghee to grease hands

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.
  • 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 the pori.
  • 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.
  • Grease your palms with ghee or oil and roll them into tight balls taking care not to break the pori.
  • If kept outside it will become soggy,therefore store in airtight container and enjoy.

Notes

  • Be careful in checking the consistency else making them into balls will be tough.
  • If the consistency is not correct then you will not be able to shape balls.
  • 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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions

How to make pori urundai – Step by step photos:

  1. Measure jaggery, add it to a pan, add water and mix it well.
    jaggery syrup
  2. Heat it up for 2 mins,let jaggery dissolve.Strain to remove impurities.
    filter jaggery syrup
  3. 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.
    consistency check
  4. 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 the pori.
    hard ball consistency
  5. 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.
    add in batches
  6. 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 to make more pori urundai.
    shape balls

If kept outside it will become soggy,therefore store in airtight container and enjoy.

Hope you all have fun lighting lamps and bursting crackers. See you all in the next post!!

Puffed Rice Snack

My tips while making pori urundai:

  • Keep an eye while checking consistency.If you miss it, you will not be able to form balls.
  • If it hardens at the end, heat up the mixture for a minute to loosen, then make balls.
  • The color of the pori urundai totally depends on the jaggery variety.
  • Use the same method for making nel pori urundai, kadala mittai, pottukadalai mittai etc.

Pori Urundai Recipe

Related posts:

Easy Aval Laddu Recipe (Poha Ladoo) - Gokulashtami Recipes
Butterscotch sauce recipe, How to make butterscotch sauce recipe
Potato Chutney Recipe - Side Dish for Chapati, Poori
Sambar Idli Recipe - Hotel Style Sambar Idli

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Reader Interactions

Comments

  1. Shalini says

    November 17, 2010 at 4:42 pm

    my fav pori urundai. looks yummy. nice click too:) i love it 🙂

    Reply
  2. Kairali sisters says

    November 17, 2010 at 5:03 pm

    Sharmilee, you meade me crave for this now,Absolutely tempting …

    Reply
  3. Laavanya says

    November 17, 2010 at 5:21 pm

    The pori urundais look perfect… i'm planning to try them this year since my mom, the expert is around to help.
    Happy Kaarthigai.

    Reply
  4. Foodie Ann says

    November 17, 2010 at 5:38 pm

    Love this a lot…Your photo has inspired me to make this …. will let u know …
    Cheers,
    Ann..:)

    Reply
  5. Nithya says

    November 17, 2010 at 5:50 pm

    Wowww.. pori urundai looks so neat and inviting. Its a total guilt free snack. Love it 🙂 Awesome pics. Love the lighting in the first pic 🙂 Soooper 🙂

    Reply
  6. Mahimaa's kitchen says

    November 17, 2010 at 6:04 pm

    looks so nice. simple and yummy.. i love it too.

    Reply
  7. Suja Sugathan says

    November 17, 2010 at 6:26 pm

    Lovely clicks dear..love pori undai, this looks so perfect

    Reply
  8. aipi says

    November 17, 2010 at 6:28 pm

    Hi dear..could you parcel some my way, i love this so much…very perfectly done!

    US Masala

    Reply
  9. Sowmya says

    November 17, 2010 at 6:53 pm

    It is so inviting! Happy Karthigai in advance!

    Reply
  10. An Open Book says

    November 17, 2010 at 7:15 pm

    so cute..i rem eating them long bag in chennai

    Reply
  11. Ananda Rajashekar says

    November 17, 2010 at 7:31 pm

    Very happy for Karthigai Deepam and pori balls looks fantastic 🙂

    Reply
  12. swapna says

    November 17, 2010 at 7:40 pm

    looks yummy and lovely…beautiful presentation!!

    Reply
  13. Srimathi says

    November 17, 2010 at 8:14 pm

    Hey! I almost forgot when is karthigai deepam? Love pori urandai.Looks amazing.

    Reply
  14. Mrs K says

    November 17, 2010 at 8:55 pm

    awww these look so yummy and light,I love the way you have set it up,it looks so festive:)

    Reply
  15. Priya says

    November 17, 2010 at 9:08 pm

    My fav pori urundai, feel like grabbing..

    Reply
  16. Rachana says

    November 17, 2010 at 10:14 pm

    Awesome photography and those sweet puffed rice balls look so crunchy and delicious.

    Reply
  17. Pavithra says

    November 17, 2010 at 11:17 pm

    Supera irukku sharmi.. all the pictures are class. Perfect pori urundai.. Yummy!!!

    Reply
  18. Priya (Yallapantula) Mitharwal says

    November 17, 2010 at 11:48 pm

    Love these to death 🙂

    Reply
  19. RAKS KITCHEN says

    November 18, 2010 at 2:36 am

    Has come out perfect,nice clicks,happy karthigai deepam to you and everyone there!!

    Reply
  20. indianspicemagic says

    November 18, 2010 at 3:14 am

    Snaps are awesome.The diyas are in dark and light just falls on the pori urundai alone. Nice photography.

    Reply
  21. indianspicemagic says

    November 18, 2010 at 3:32 am

    Yesterday i tried your oats peanuts bar with Nylon beaten rice(Aval)sugar & honey.I baked it in preheated oven for 10 minutes.But within 5 minutes ,the center portion Started turning brown like that of caramelised sugar.I stopped the process.After cooling tasted a piece of it and it was good.pls, advice.

    Reply
  22. Sharmilee! :) says

    November 18, 2010 at 3:40 am

    @indianspicemagic : Aval is very thinner than oats, guess the time and temperature should vary for aval. May be you can minimize the temperature and time for baking a bit and try.Hope this helps!

    Reply
  23. GEETHA ACHAL says

    November 18, 2010 at 4:10 am

    சூப்பர்ப் சர்மிளா…படங்கள் அனைத்து அருமை…

    Reply
  24. Prathibha says

    November 18, 2010 at 5:00 am

    Lovely pics shrami.. i liked the 2nd one a lot…This used to be my childhood snack and was my favorite..its been ages I had it…

    Reply
  25. rekhas kitchen says

    November 18, 2010 at 6:49 am

    Wow so beautiful pic.pori urudai looks great

    Reply
  26. nimi says

    November 18, 2010 at 7:34 am

    Beautiful pics and so yum looking urundai…

    By the way, the pori should be added after removing the jaggery syrup from fire isn't it? And how is it that we can know if the jaggery ball is hard on putting into water?

    Karthika wishes for you too Sharmi,
    I loved the photograph of the lamps … very nice!

    Reply
  27. Sharmilee! :) says

    November 18, 2010 at 8:15 am

    @Nimi : Yes once you add pori, switch off else the syrup will harden more making it hard to roll into balls. After switching off, act fast in mixing well and making tight balls.

    Reg the consistency check : You should put a tiny drop in water, then roll it with ur fingers and see, it should form a slighly hard ball – thats the right consistency.

    Have updated the description again.Hope this helps!

    Reply
  28. jeyashrisuresh says

    November 18, 2010 at 2:51 pm

    Perfect poriurundais,clicks are beautiful with the lamp background. Wishes to u and ur family on karthigai deepam

    Reply
  29. Vaishali says

    November 18, 2010 at 7:10 pm

    My mom used to make these— we called them kurmuryache ladoo in Marathi 🙂 Yours look perfect.

    Reply
  30. Yummy Team says

    November 18, 2010 at 8:07 pm

    They look so perfect and yummy!! Lovely clicks as usual..

    Reply
  31. arthi says

    November 18, 2010 at 8:18 pm

    looks yummy..nice clicks!!

    Reply
  32. Sanchita Karmakar says

    November 19, 2010 at 10:19 am

    WOW! Absolutely amazing..reminds me of my childhood. Very well presented.

    Reply
  33. Dimah says

    November 19, 2010 at 6:03 pm

    Wow these look incredible!!

    Reply
  34. Padma says

    November 20, 2010 at 12:52 am

    Looks delicious …. nice clicks.

    Reply
  35. NIDHYA says

    November 20, 2010 at 4:12 am

    Thats one tempting pori urundai..my all time fav

    Aaha Oho

    Reply
  36. M D says

    November 20, 2010 at 3:02 pm

    Poori urundai looks fabulous! Thats tempting me now!

    Reply
  37. nimi says

    November 20, 2010 at 5:43 pm

    Thanks Sharmi for the update, that is very clear.

    Reply
  38. Angie's Recipes says

    November 20, 2010 at 8:20 pm

    These look so crunchy and tempting!

    Reply
  39. michelangelo in the kitchen says

    November 20, 2010 at 10:25 pm

    What a delicious treat. My childhood favorite comeback. I just wish I could find puffed rice in my neck of the woods so i can make these I must say you have beautiful photos. Cheers!

    Reply
  40. Divya Kudua says

    November 21, 2010 at 6:09 am

    I looooove Pori urundai,but never tried making it.Yours looks so so good!!

    Reply
  41. Shanthi says

    November 22, 2010 at 3:11 pm

    yummy and perfect

    Reply
  42. Mriganayani says

    November 23, 2010 at 6:52 am

    What more can you ask for when you have a perfect pori urundai and a perfect smile and a contended mom! Enjoy it all!

    Reply
  43. Shruthi MS Prasad says

    December 7, 2011 at 7:57 am

    I will surely try. My son too likes Pori. Thanks for the recipe 🙂

    Reply
  44. NiVi says

    December 7, 2011 at 9:04 am

    yummmy and the photo compliments it.. nice click sharmi…

    Reply
  45. yash says

    December 10, 2011 at 7:03 am

    You are simply superb!!! I have become your regular follower

    Reply
  46. ADITHYA says

    December 28, 2011 at 7:38 am

    very well drafted post. The pictures are well taken too. My mom, who does not cook much, is inspired to make this dish after going through your post. Thank you!

    Reply
  47. Vaidyanathan Karuppiah says

    October 24, 2012 at 11:45 am

    Thanks for your neat presentation of the recipe.
    I like Pori Urundai very much. After viewing this,
    I've asked my wife to prepare it.

    Reply
  48. Geetha says

    December 19, 2013 at 10:08 am

    Hi Sharmi, first time here. I tried it today and it was surprisingly easy. Thanks for the detailed steps, photographs and tips. All of these helped me on the way… Thanks… Geetha

    Reply
  49. shalin says

    December 6, 2014 at 6:25 am

    Hi
    Hey it came out so perfectly…..only the last few were Lil messy…Bcoz the mix became cold…anyway your recipe helped my deepam complete..Thanks

    Reply
  50. Sruthi says

    May 30, 2017 at 6:06 pm

    whenever I saw thz it’s make me a tempted feel uhhuuuu…😍

    Reply
  51. Devi says

    December 2, 2017 at 11:01 pm

    I have tried and it came out really tasty,thanks for the receipt 🙂 my 1 and half year son loved it 🙂

    Reply
  52. BEDJ says

    November 27, 2020 at 8:32 pm

    Pori urundai looks great

    Reply

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