Pori Urundai – Karthigai Pori Urundai

Pori Urundai is mostly made during Karthigai Deepam. Pori is nothing but puffed rice. It is mixed with jaggery syrup and made into balls. Its a crunchy, sweet snack that can be had on normal days too. Other recipes that we make during Karthigai are Paruppu Payasam and Appam.

Now to the recipe…

[Preparation Time-5 mins : Cooking Time- 15 mins]

Ingredients:

• Pori / Puffed Rice – 4 cups
• Jaggery – 1 cup
• Water – 1/2 cup
• Ginger powder – 1/4 tsp

Method:

• Take crushed jaggery in a pan and add water. Heat it until it dissolves well. Strain it using a filter to remove impurities.

• Now heat the jaggery syrup again. Add ginger powder and let it boil in low flame until it reaches a soft ball consistency. Keep a bowl of water and add a spoon of jaggery syrup to test it.

• U must be able to gather it with your hands and make a ball. The ball must be soft and not too hard. U must be able to press it. At this stage, switch off the flame and add the pori to the jaggery syrup. Mix well so that the jaggery syrup is coated evenly. Transfer the mixture to a plate and make balls when it is still warm.

Thats it!! Sweet and crunchy Pori Urundai is ready!!

Store in an airtight container.

Tips:

1. The consistency of jaggery syrup is very important. It should be non-sticky, soft and not too hard. U will not be able to form balls if u switch off the flame early. If u switch it off late it will be very hard to bite the Pori Urundai.
2. U can fry few coconut pieces in ghee and add it to the jaggery syrup along with ginger powder.
3. U can grease your hands with ghee while shaping the Pori Urundai into balls if needed.
4. The color of your Pori Urundai depends upon the jaggery u use.
5. For the above measurements – U will get around 12-15 balls.