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Pori Urundai Recipe

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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 the 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:

Pori urundai video recipe

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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

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Reader Interactions

Comments

  5. Nithya says

    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

  21. indianspicemagic says

    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

    @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

  26. nimi says

    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

    @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

  46. ADITHYA says

    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

  48. Geetha says

    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

    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

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