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Karupatti Pori Urundai

Karupatti Pori Urundai is a tasty, crispy sweet snack made by replacing jaggery with karupatti / palm jaggery in the making of regular pori urundai. Karupatti Pori Urundai is commonly made for Karthigai Deepam and could be made as a snack for evening time.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings10 balls
AuthorSharmilee J

Ingredients

For syrup:

  • 1/2 cup palm jaggery
  • 1/4 cup water

Instructions

  • Add palm jaggery along with  water in a sauce pan. Heat it up until it dissolves completely. Strain and add to kadai.
  • Add cardamom powder to it, boil the syrup. When it starts to thicken.
  • Consistency check : Keep a separate bowl ready with little water. Take a drop of the syrup and put it in water, it should stand firm and not dissolve. Now it dissolves so cook for few more mins.
  • First it will form soft loose ball then forms a firm hard ball loose when you roll it with your fingers. When this consistency is reached, add the pori.
  • Give a mix then switch off. Take it off from the stove and when its still warm, grease your hand with ghee and start shaping into balls. Roll them tight. If the mixture gets  hard and gets stuck to the kadai then heat up the kadai a little so the mixture will loosen, then again shape into balls. Repeat to finish.
  • Store Karupatti Pori Urundai in airtight container and enjoy!

Video

Notes

  • If you add pori during soft ball then the pori urundais will not be crisp.
  • If you pass over the hard ball stage then you will not be able to shape them, so keep an eye while checking consistency.
Nutrition Facts
Karupatti Pori Urundai
Amount Per Serving (30 g)
Calories 43
% Daily Value*
Fat 0.02g0%
Saturated Fat 0.01g0%
Sodium 16mg1%
Potassium 5mg0%
Carbohydrates 11g4%
Fiber 0.1g0%
Sugar 5g6%
Protein 0.3g1%
Vitamin C 0.01mg0%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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