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    You are here: Home / Karthigai Deepam / Pori Urundai Recipe

    Pori Urundai Recipe

    Last Updated On: Dec 11, 2024 by Sharmilee J

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    Pori Urundai is a traditional crispy sweet made using puffed rice and jaggery for Karthigai Deepam festival. Pori Urundai can be made for kids snacks as its healthy when compared to the readymade ones. Learn to make Pori Urundai with step by step pictures and video.

    pori urundai served in a plate

    Pori Urundai is a crispy sweet snack made for Karthigai Deepam festival. Pori Urundai is a traditional neiveidhyam for Karthigai Deepam Festival. This is one of the quickest snack that you can prepare if you know the trick.

    Jump to:
    • About Pori Urundai
    • Pori Urundai Video
    • Pori Urundai Short Video
    • Pori Urundai Ingredients
    • How to make Pori Urundai Recipe Step by Step
    • Expert Tips
    • Serving and Storage
    • FAQS
    • 📖 Recipe Card

    About Pori Urundai

    Pori Urundai is a sweet snack made with puffed rice, jaggery, cardamom powder and ghee as ingredients. ‘Pori’ in tamil means puffed rice in English and murmura in Hindi. Pori Urundai is traditionally made for Karthigai Deepam. Pori Urundai is quick to make snack to satisfy sudden sweet cravings.

    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 Tamil Nadu make Pori Urundai for this festival.

    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. Both my kids are fond of this so I buy pori often to make pori urundai and kara pori.

    pori urundai served in a plate

    Pori Urundai Video

    Pori Urundai Short Video

    Similar Recipes

    • Karupatti pori urundai
    • Chocolate pori urundai
    • Karthigai aval pori
    • Nel pori urundai
    • More karthigai deepam recipes

    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 to avoid impurities.
    • Cardamom powder – The main flavoring for pori urundai is cardamom powder.
    • Ghee – Ghee is used for flavor and to reduce stickiness while shaping.
    ingredients needed to make pori urundai

    How to make Pori Urundai Recipe Step by Step

    1. Crush and measure 1/2 cup jaggery.

    measure jaggery

    2.Add measured jaggery to the pan.

    add jaggery to a pan

    2.Add 1/4 cup water to it.

    add water to it

    3.Mix well, heat it until jaggery dissolves completely.

    add water to it

    4.Strain the syrup to remove the impurities. Discard the remains.

    strain the syrup

    5.Strain to remove impurities. Discard the remains.

    strain to remove impurities

    6. Add the strained jaggery syrup to the pan and heat it up another time.

    let syrup boil

    7. Then add a pinch of cardamom powder, 1 teaspoon ghee and keep cooking in low flame. Keep a separate plate ready filled with little water.

    syrup bubbles up

    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.

    syrup not dissolving

    9. First it will form soft loose ball as shown below.

    loose ball

    10. Cook for few more seconds, then it forms a firm hard ball as shown below. This is the consistency we need.

    hard ball

    11.So when this consistency is reached, add the pori.

    add pori

    12. Now mix well, so that pori gets completely coated with the syrup.

    mix well

    13. After that, grease your palms with ghee, roll them into tight balls taking care not to break the pori.

    start shaping

    14.Similarly repeat to finish to make more pori urundai. Pori urundai ready.

    shape into balls

    Expert Tips

    • 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.

    Serving and Storage

    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.

    FAQS

    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 dissolve jaggery in water then strain and use the syrup. 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.

    pori urundai served

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

    📖 Recipe Card

    PoriUrundai11 e1669983148904
    Print Recipe Pin Recipe

    Pori Urundai Recipe

    Pori Urundai is a traditional crispy sweet made using puffed rice and jaggery for Karthigai Deepam festival. Pori Urundai can be made for kids snacks as its healthy when compared to the readymade ones. Learn to make Pori Urundai with step by step pictures and video.
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes 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 teaspoon 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. Enjoy Pori Urundai!

    Video

    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.
    Nutrition Facts
    Pori Urundai Recipe
    Amount Per Serving (25 g)
    Calories 51 Calories from Fat 4
    % Daily Value*
    Fat 0.4g1%
    Saturated Fat 0.2g1%
    Polyunsaturated Fat 0.01g
    Monounsaturated Fat 0.1g
    Cholesterol 1mg0%
    Sodium 0.4mg0%
    Potassium 4mg0%
    Carbohydrates 11g4%
    Fiber 0.1g0%
    Sugar 8g9%
    Protein 0.2g0%
    Vitamin C 0.003mg0%
    Calcium 3mg0%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Karthigai Deepam, RandomPosts, Sharmis Passions

    Reader Interactions

    Comments

    1. Shalini

      November 17, 2010 at 4:42 pm

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

      Reply
    2. Kairali sisters

      November 17, 2010 at 5:03 pm

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

      Reply
    3. Laavanya

      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

      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

      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

      November 17, 2010 at 6:04 pm

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

      Reply
    7. Suja Sugathan

      November 17, 2010 at 6:26 pm

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

      Reply
    8. Sowmya

      November 17, 2010 at 6:53 pm

      It is so inviting! Happy Karthigai in advance!

      Reply
    9. An Open Book

      November 17, 2010 at 7:15 pm

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

      Reply
    10. Ananda Rajashekar

      November 17, 2010 at 7:31 pm

      Very happy for Karthigai Deepam and pori balls looks fantastic 🙂

      Reply
    11. swapna

      November 17, 2010 at 7:40 pm

      looks yummy and lovely…beautiful presentation!!

      Reply
    12. Srimathi

      November 17, 2010 at 8:14 pm

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

      Reply
    13. Mrs K

      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
    14. Priya

      November 17, 2010 at 9:08 pm

      My fav pori urundai, feel like grabbing..

      Reply
    15. Rachana

      November 17, 2010 at 10:14 pm

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

      Reply
    16. Pavithra

      November 17, 2010 at 11:17 pm

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

      Reply
    17. Priya (Yallapantula) Mitharwal

      November 17, 2010 at 11:48 pm

      Love these to death 🙂

      Reply
    18. RAKS KITCHEN

      November 18, 2010 at 2:36 am

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

      Reply
    19. indianspicemagic

      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
    20. indianspicemagic

      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
    21. Sharmilee! :)

      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
    22. GEETHA ACHAL

      November 18, 2010 at 4:10 am

      சூப்பர்ப் சர்மிளா…படங்கள் அனைத்து அருமை…

      Reply
    23. Prathibha

      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
    24. rekhas kitchen

      November 18, 2010 at 6:49 am

      Wow so beautiful pic.pori urudai looks great

      Reply
    25. nimi

      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
    26. Sharmilee! :)

      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
    27. jeyashrisuresh

      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
    28. Vaishali

      November 18, 2010 at 7:10 pm

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

      Reply
    29. Yummy Team

      November 18, 2010 at 8:07 pm

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

      Reply
    30. arthi

      November 18, 2010 at 8:18 pm

      looks yummy..nice clicks!!

      Reply
    31. Sanchita Karmakar

      November 19, 2010 at 10:19 am

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

      Reply
    32. Dimah

      November 19, 2010 at 6:03 pm

      Wow these look incredible!!

      Reply
    33. Padma

      November 20, 2010 at 12:52 am

      Looks delicious …. nice clicks.

      Reply
    34. M D

      November 20, 2010 at 3:02 pm

      Poori urundai looks fabulous! Thats tempting me now!

      Reply
    35. nimi

      November 20, 2010 at 5:43 pm

      Thanks Sharmi for the update, that is very clear.

      Reply
    36. Angie's Recipes

      November 20, 2010 at 8:20 pm

      These look so crunchy and tempting!

      Reply
    37. michelangelo in the kitchen

      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
    38. Divya Kudua

      November 21, 2010 at 6:09 am

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

      Reply
    39. Shanthi

      November 22, 2010 at 3:11 pm

      yummy and perfect

      Reply
    40. Mriganayani

      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
    41. Shruthi MS Prasad

      December 07, 2011 at 7:57 am

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

      Reply
    42. NiVi

      December 07, 2011 at 9:04 am

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

      Reply
    43. yash

      December 10, 2011 at 7:03 am

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

      Reply
    44. ADITHYA

      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
    45. Vaidyanathan Karuppiah

      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
    46. Geetha

      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
    47. shalin

      December 06, 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
    48. Sruthi

      May 30, 2017 at 6:06 pm

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

      Reply
    49. Devi

      December 02, 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
    50. BEDJ

      November 27, 2020 at 8:32 pm

      Pori urundai looks great

      Reply
    51. Swetha

      September 27, 2023 at 12:38 am

      Worked like a charm . Perfect measurements. Thank you so much Sharmi 🙏

      Reply
      • Sharmilee J

        September 28, 2023 at 4:52 am

        Great to hear that! THank you for trying and letting me know the feedback!

        Reply
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