• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sharmis Passions
  • Home
  • Recipes
  • Baby Food
  • About
menu icon
go to homepage
  • Home
  • Recipes
  • Baby Food
  • About
    • Facebook
    • Instagram
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baby Food
    • About
    • Facebook
    • Instagram
    • YouTube
  • ×
    You are here: Home / Karthigai Deepam / Pori Urundai

    Pori Urundai

    November 9, 2021 by Sharmilee J 52 Comments

    TwitterFacebook8PinterestTelegramWhatsAppYummly
    8
    SHARES
    Jump to Recipe Jump to Video Print Recipe

    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.

    Pin

    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.

    Table of Contents
    1 About Pori Urundai
    2 Pori Urundai Ingredients
    3 More Pori Urundai recipes
    4 Pori Urundai
    5 Pori Urundai Recipe Step by Step
    6 Expert Tips
    7 Storing and Serving Suggestions
    8 FAQ’s

    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

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

    If you have any more questions on making of this Pori Urundai do mail me at [email protected]
    Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Pori Urundai recipe? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Print Recipe Pin Recipe

    Pori Urundai

    Pori Urundai is a traditional sweet made with pori and jaggery for Karthigai Deepam. PPori Urundai is the traditional neiveidhyam for karthigai deepam festival. Pori Urundai Recipe with step by step pictures and video.
    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. Enjoy Pori Urundai!

    Video

    YouTube video player

    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
    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
    Like our video?Subscribe to our youtube channel to get latest updates!

    Pori Urundai Recipe Step by Step

    1. Crush and measure 1/2 cup jaggery.

    Pori urundai - measure jaggeryPin

    2.Add measured jaggery to the pan.

    Pori urundai - add jaggery to a panPin

    2.Add 1/4 cup water to it.

    Pori urundai - add water to itPin

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

    Pori urundai - add water to itPin

    4.Strain the syrup.

    Pori urundai - strain the syrupPin

    5.Strain to remove impurities. Discard the remains.

    Pori urundai - strain to remove impuritiesPin

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

    thick syrupPin

    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.

    syrup bubbles upPin

    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 dissolvingPin

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

    loose ballPin

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

    hard ballPin

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

    add poriPin

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

    mix wellPin

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

    start shapingPin

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

    shape into ballsPin

    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.

    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.

    FAQ’s

    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.

    Pin
    TwitterFacebook8PinterestTelegramWhatsAppYummly
    8
    SHARES

    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. aipi

      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

      November 17, 2010 at 6:53 pm

      It is so inviting! Happy Karthigai in advance!

      Reply
    10. An Open Book

      November 17, 2010 at 7:15 pm

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

      Reply
    11. Ananda Rajashekar

      November 17, 2010 at 7:31 pm

      Very happy for Karthigai Deepam and pori balls looks fantastic 🙂

      Reply
    12. swapna

      November 17, 2010 at 7:40 pm

      looks yummy and lovely…beautiful presentation!!

      Reply
    13. Srimathi

      November 17, 2010 at 8:14 pm

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

      Reply
    14. 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
    15. Priya

      November 17, 2010 at 9:08 pm

      My fav pori urundai, feel like grabbing..

      Reply
    16. Rachana

      November 17, 2010 at 10:14 pm

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

      Reply
    17. Pavithra

      November 17, 2010 at 11:17 pm

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

      Reply
    18. Priya (Yallapantula) Mitharwal

      November 17, 2010 at 11:48 pm

      Love these to death 🙂

      Reply
    19. RAKS KITCHEN

      November 18, 2010 at 2:36 am

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

      Reply
    20. 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
    21. 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
    22. 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
    23. GEETHA ACHAL

      November 18, 2010 at 4:10 am

      சூப்பர்ப் சர்மிளா…படங்கள் அனைத்து அருமை…

      Reply
    24. 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
    25. rekhas kitchen

      November 18, 2010 at 6:49 am

      Wow so beautiful pic.pori urudai looks great

      Reply
    26. 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
    27. 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
    28. 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
    29. 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
    30. Yummy Team

      November 18, 2010 at 8:07 pm

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

      Reply
    31. arthi

      November 18, 2010 at 8:18 pm

      looks yummy..nice clicks!!

      Reply
    32. Sanchita Karmakar

      November 19, 2010 at 10:19 am

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

      Reply
    33. Dimah

      November 19, 2010 at 6:03 pm

      Wow these look incredible!!

      Reply
    34. Padma

      November 20, 2010 at 12:52 am

      Looks delicious …. nice clicks.

      Reply
    35. NIDHYA

      November 20, 2010 at 4:12 am

      Thats one tempting pori urundai..my all time fav

      Aaha Oho

      Reply
    36. M D

      November 20, 2010 at 3:02 pm

      Poori urundai looks fabulous! Thats tempting me now!

      Reply
    37. nimi

      November 20, 2010 at 5:43 pm

      Thanks Sharmi for the update, that is very clear.

      Reply
    38. Angie's Recipes

      November 20, 2010 at 8:20 pm

      These look so crunchy and tempting!

      Reply
    39. 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
    40. Divya Kudua

      November 21, 2010 at 6:09 am

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

      Reply
    41. Shanthi

      November 22, 2010 at 3:11 pm

      yummy and perfect

      Reply
    42. 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
    43. Shruthi MS Prasad

      December 07, 2011 at 7:57 am

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

      Reply
    44. NiVi

      December 07, 2011 at 9:04 am

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

      Reply
    45. yash

      December 10, 2011 at 7:03 am

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

      Reply
    46. 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
    47. 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
    48. 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
    49. 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
    50. Sruthi

      May 30, 2017 at 6:06 pm

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

      Reply
    51. 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
    52. BEDJ

      November 27, 2020 at 8:32 pm

      Pori urundai looks great

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Kashmiri Kahwa | Kahwa Tea
    • Ghee Rice
    • Iced Lemon Tea | Lemon Iced Tea
    • Ugadi Pachadi

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea Recipe
      Black Tea
    • How to make Icing Sugar at home | Homemade Icing Sugar Recipe
    • Homemade Chocolate

    Archive

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Kadala Curry Recipe
    • Health Mix Pancakes | Sathu Maavu Pancakes
    • Pepper Chicken Recipe
    • Lemon Tea

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea Recipe
      Black Tea
    • How to make Icing Sugar at home | Homemade Icing Sugar Recipe
    • Homemade Chocolate

    Archive

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    • Facebook
    • Twitter
    • Instagram
    • Pinterest
    • YouTube

    Copyright © 2021 Text,Images and Content Copyrighted by Sharmilee | Technical Partner </> Host My Blog