Puffed Rice Bar is a tasty, crispy snack bar made by blending puffed rice, nuts with jaggery syrup and shaped them to bars. Puffed Rice Bar is a healthy snack compared to the packed foods and is simple & quick to make. Puffed Rice Bars make evening tea time cherishing.
I love homemade snack bars.I usually make snack bars with oats and brown sugar but the bars need refrigeration else they will fall apart.So few weeks back when I made pori urundai, the idea of making this puffed rice bars flashed my mind as this keeps well in room temperature itself and stays crispy too.I tried these bars today and fell in love with them when I took my first bite itself,crunchy bars loaded with nuts and dryfruits yumm!!
I had half pack of puffed rice(pori) and very few almonds so emptied them to make this healthy snack bars.Do try this for your kids snack box and wait for their feedback.
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Puffed Rice Bar | Puffed Rice Snack Bar
Ingredients
- 2 and 1/2 cups pori / puffed rice
- 1/4 cup jaggery tightly packed
- 1/8 cup water or little less than that it should be just for the level of jaggery to immerse
- 2 tbsp almonds chopped
- 2 tbsp dry fruits chopped
- 1 tsp ghee to grease the tin
Instructions
- In a mixing bowl, add pori, chopped almonds and dry fruits. I used cranberries.
- 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.
- 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.
- You should be able to gather to form a non-sticky soft ball when you roll it with your fingers.
- When this consistency is reached, add the pori and switch off.
- Now stir well, so that it gets completely coated with the jaggery syrup.
- Quickly transfer the mixture to a greased tray and press it well using a flat bottomed bowl.
- Let it to set for 15mins in room temperature itself.
- Run a knife through the edges then invert the tray, cut into squares.
- Store Puffed Rice Bar in airtight container and enjoy!
Notes
- Be careful in checking the consistency else making them into bars will be tough.
- The color of the Puffed Rice Snack Bar totally depends on the jaggery variety.
- You can add any dry fruits and nuts of your choice.
Puffed Rice Bar Recipe Step by Step
- In a mixing bowl,add pori,chopped almonds and dry fruits.I used cranberries.
- 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,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.
- You should be able to gather to form a nonsticky soft ball when you roll it with your fingers .When this consistency is reached, add the pori and switch off.
- Now stir well, so that it gets completely coated with the jaggery syrup.Quickly transfer the mixture to a greased tray and press it well using a flat bottomed bowl.
- Let it to set for 15mins in room temperature itself.Run a knife through the edges then invert the tray,cut into squares.
Store in airtight container and enjoy!
Expert Tips
- Be careful in checking the consistency else making them into bars will be tough.
- The color of the Puffed Rice Snack Bar totally depends on the jaggery variety.
- You can add any dryfruits and nuts of your choice.
Sana Faisal
Highly tempting…Your clicks are so awesome Di 🙂
Hari Chandana P
I too make pori urundai with dry fruits. These look perfect and amazing. 🙂
Meena Srinivasan
Very tempting recipe. I will try soon and tell u the result. I am scared only with the vella Paagu consistency. Any other tips or method to make the perfect consistency?