Pori urundai recipe a traditional snack made for Karthigai deepam.I have made Pori urundai twice before and wanted to post it here this year.
I am fond of lighting lamps and arranging them outside and inside the house, who doesnt?! This year for blogging sake, made pori urundai in advance.
Pori is mittus favorite right from the day she tasted it. So this time when I tried pori urundai at home I made sure to make tiny balls to give it to her, seeing her smile to a mile, I was a contented mother 🙂
Karthigai Deepam is a festival of lights, celebrated in the Tamil month of Kaarthigai. It is celebrated during the month of Karthigai (November-December).
Video showing how to make pori urundai recipe
Pori Urundai Recipe Ingredients:
Recipe Category: Snack | Recipe Cuisine: South Indian
Pori / Puffed rice- 3 and 1/2 cups
Jaggery – 1/2 cup
Water – 1/4 cup or little less than that (It should be just for the level of jaggery to immerse)
Elachi powder – a pinch
Ghee – 1 tsp to grease hands
- Measure jaggery and add it in a pan, add water and dissolve it well.
- Heat it up for 2mins just for the jaggery to get dissolved.Strain to remove impurities.
- Heat it up again and keep cooking,add elachi powder.Consistency check : Keep a separate plate ready filled with little water.Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below.
- First it will form soft loose ball then forms a firm ball but not loose when you roll it with your fingers.When this consistency is reached, add the pori.
- Now stir well, so that pori gets completely coated with the jaggery syrup.I added in 2 batches.Mix well so that the syrup coats the pori evenly.
- Grease your palms with ghee or oil and roll them into tight balls taking care not to break the pori.
Store in airtight container and enjoy!
Hope you all have fun lighting lamps and bursting crackers. See you all in the next post!!
- Be careful in checking the consistency else making them into balls will be tough.
- You can make pori urundai will soft ball consistency too.I have made both with soft and hard ball consistencies, both taste good.
- 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.