Pori Urundai is a traditional sweet made with pori and jaggery for Karthigai Deepam. Pori Urundai is the traditional neiveidhyam for Karthigai Deepam Festival. Pori Urundai Recipe is explained here with step by step pictures and video.
Pori Urundai is a sweet snack made with puffed rice and jaggery as main ingredients for Karthigai Deepam festival. We make Pori Urundai as a snack for kids and its a healthy snack too when comapred to the readymade snacks.
About Pori Urundai
Pori Urundai is traditionally made for Karthigai Deepam. 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.
Pori Urundai is quick to make sweet to satisfy sudden sweet cravings. ‘Pori’ is Puffed rice in English and Murmura in Hindi. It has more shelf life unlike other ladoo varieties. I have made Pori urundai many times before and wanted to post it here this year. Pori Urundai is also called Murmura ladoo or puffed rice jaggery balls.
Above all, this puffed rice snack is very healthy. So we can make it more often and store it. For instance we can make well ahead to use it for kids school snack box.
Pori Urundai Ingredients
- Pori (Puffed rice) : I have used rice pori here but traditionally nel pori is used for making pori urundai. Pori can be either aval pori or nel pori.
- Jaggery : Use good quality jaggery but make sure to always strain before using the syrup.
- Cardamom powder : For pori urundai only cardamom powder is the flavoring agent but you can even use dry ginger powder.
- Ghee : Ghee is used for flavour and to reduce stickiness while shaping.
More karthigai deepam recipes
More Pori Urundai recipes
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- 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
- 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. Enjoy Pori Urundai!
- 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.
Pori Urundai Recipe Step by Step
1. Crush and measure 1/2 cup jaggery.
2.Add measured jaggery to the pan.
2.Add 1/4 cup water to it.
3.Mix well, heat it until jaggery dissolves completely.
4.Strain the syrup.
5.Strain to remove impurities. Discard the remains.
6. Add the strained jaggery syrup to the pan and heat it up another time.
7. Then add a pinch of cardamom powder, 1 tsp ghee and keep cooking in low flame. Keep a separate plate ready filled with little water.
8. 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.
9. First it will form soft loose ball as shown below.
10. Cook for few more seconds, then it forms a firm hard ball as shown below. This is the consistency we need.
11.So when this consistency is reached, add the pori.
12. Now mix well, so that pori gets completely coated with the syrup.
13. After that, grease your palms with ghee, roll them into tight balls taking care not to break the pori.
14.Similarly repeat to finish to make more pori urundai. Pori urundai ready.
- 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.
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.
1.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.
2.How to make 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.
3.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.
4.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.
5.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.
my fav pori urundai. looks yummy. nice click too:) i love it 🙂
Sharmilee, you meade me crave for this now,Absolutely tempting …
The pori urundais look perfect… i'm planning to try them this year since my mom, the expert is around to help.
Love this a lot…Your photo has inspired me to make this …. will let u know …
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 🙂
looks so nice. simple and yummy.. i love it too.
Lovely clicks dear..love pori undai, this looks so perfect
Hi dear..could you parcel some my way, i love this so much…very perfectly done!
It is so inviting! Happy Karthigai in advance!
An Open Book
so cute..i rem eating them long bag in chennai
Very happy for Karthigai Deepam and pori balls looks fantastic 🙂
looks yummy and lovely…beautiful presentation!!
Hey! I almost forgot when is karthigai deepam? Love pori urandai.Looks amazing.
awww these look so yummy and light,I love the way you have set it up,it looks so festive:)
My fav pori urundai, feel like grabbing..
Awesome photography and those sweet puffed rice balls look so crunchy and delicious.
Supera irukku sharmi.. all the pictures are class. Perfect pori urundai.. Yummy!!!
Priya (Yallapantula) Mitharwal
Love these to death 🙂
Has come out perfect,nice clicks,happy karthigai deepam to you and everyone there!!
Snaps are awesome.The diyas are in dark and light just falls on the pori urundai alone. Nice photography.
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.
@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!
சூப்பர்ப் சர்மிளா…படங்கள் அனைத்து அருமை…
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…
Wow so beautiful pic.pori urudai looks great
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!
@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!
Perfect poriurundais,clicks are beautiful with the lamp background. Wishes to u and ur family on karthigai deepam
My mom used to make these— we called them kurmuryache ladoo in Marathi 🙂 Yours look perfect.
They look so perfect and yummy!! Lovely clicks as usual..
looks yummy..nice clicks!!
WOW! Absolutely amazing..reminds me of my childhood. Very well presented.
Wow these look incredible!!
Looks delicious …. nice clicks.
Thats one tempting pori urundai..my all time fav
Poori urundai looks fabulous! Thats tempting me now!
Thanks Sharmi for the update, that is very clear.
These look so crunchy and tempting!
michelangelo in the kitchen
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!
I looooove Pori urundai,but never tried making it.Yours looks so so good!!
yummy and perfect
What more can you ask for when you have a perfect pori urundai and a perfect smile and a contended mom! Enjoy it all!
Shruthi MS Prasad
I will surely try. My son too likes Pori. Thanks for the recipe 🙂
yummmy and the photo compliments it.. nice click sharmi…
You are simply superb!!! I have become your regular follower
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!
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.
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
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
whenever I saw thz it’s make me a tempted feel uhhuuuu…😍
I have tried and it came out really tasty,thanks for the receipt 🙂 my 1 and half year son loved it 🙂
Pori urundai looks great