Karthigai Pori Recipe
Karthigai Pori is a simple and traditional sweet snack we mostly make for Karthigai Deepam festival. It is made by mixing nel pori with a light jaggery syrup along with small bits of coconut and some fried gram dal. This snack has a mild sweetness and a nice chewy feel that suits well for festival evenings.
Servings2 people
Ingredients
- 3 cups nel pori
- ½ cup jaggery
- ¼ cup water just for the jaggery to immerse
- 1 pinch cardamom powder
- 1 generous pinch dry ginger powder
- ¼ cup fried gram dal
- 3 tablespoon coconut bits chopped
- 1 teaspoon ghee
Instructions
- Remove the nel skin (the husk) from the pori and make it ready.
- Fry coconut bits in ghee till golden, add this and fried gram dal to nel pori. Mix well and set aside.
- 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 cardamom 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. This is enough no need to check rolling and all.
- When this consistency is reached, add cardamom powder, dry ginger powder, pori and switch off. Mix well so that the syrup coats the pori evenly. Let the mixture cool down then later spread in a plate.
- Store Karthigai Pori in airtight container and enjoy!
Notes
- Nel pori – I used fresh nel pori because it gives a nice light crunch and holds the jaggery syrup well.
- Jaggery – I used jaggery for making the syrup, it gives a soft sweetness and nice color. You can use the lighter jaggery also if you want a pale shade.
- Water – I have used a small amount of water only to dissolve the jaggery. Adding more water will make it take long time to thicken.
- Cardamom powder – I added this for a mild sweet smell which suits very well with pori. You can skip it if you don’t like it.
- Dry ginger powder – I use a tiny pinch as it gives a warm taste and balances the sweetness. You can avoid if you don’t like it.
- Fried gram dal – I have added fried gram for extra crunch here and there. You can add peanuts if you want more bite.
- Coconut – I used chopped coconut bits and fried them lightly for a nice aroma. You can add fresh coconut also but it will not stay fresh for long.
- Ghee – I fried the coconut bits in little ghee for flavor. You can use coconut oil also but ghee gives better smell.
Nutrition Facts
Karthigai Pori Recipe
Amount Per Serving (75 g)
Calories 446
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 6mg2%
Sodium 18mg1%
Potassium 575mg16%
Carbohydrates 288g96%
Fiber 12g50%
Sugar 52g58%
Protein 26g52%
Vitamin A 9IU0%
Vitamin C 1mg1%
Calcium 110mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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