Caramel puffed rice bars | Caramel pori urundai

Caramel puffed rice bars | caramel puffed rice balls | how to make puffed rice cakes | Caramel pori urundai | Caramel Pori Bars | Caramel Murmura Bars | puffed rice balls | caramel pori urundai | puffed rice snacks  | caramel without candy meter | puffed rice granola | puffed rice bars with nuts | churmuri sweet | sweet treats with step by step pictures, and video recipe. Check out the caramel pori urundai video recipe. If you like the video pls SUBSCRIBE to my channel.

Caramel puffed rice bars are crunchy and tasty. Loaded with nuts this makes a great sweet treat for kids' birthday party, after school snacks. You can also shape them into balls and prepare for karthigai deepam

Puffed rice | Arisi pori

Puffed rice is a common ingredient that is present in many Indian households. Rice puffed rice is available in all Indian stores. Other snacks with pori are Kara pori, mixture

KEY TIPS FOR perfect bars

Always buy fresh crisp pori for making bars/urundai. Old pori won’t yield tasty Urundai. If you are using an already opened packet of pori for Urundai dry roast them on low flame till they turn crispy.  I opened a new packet and used fresh pori so I didn't roast.

CAN I SKIP COCONUT?

Yes, coconut is optional. Since I made caramel pori bars on karthigai deepam I added coconut. Usually, freshly chopped coconut is sauteed and added to the Karthigai Urundai but here in the US I generally buy frozen coconut so I defrost the coconut and added directly.  

Can I prepare vegan caramel puffed rice sweet treats

Yes replace butter with coconut oil or use vegan butter

Can I use other varieties of sugar?

I have tried this recipe only with white sugar so not sure how other sugar varieties will work

can I reduce sugar?

you can add little honey but sugar gives the best taste

Pori urundai or bars

If you are shaping Urundai, make them immediately. To make bars, rest for 5 mins.

Amount of puffed rice

I prefer sweet bars so i use 1+1/2 cups of puffed rice for 1/2 cup of sugar. You can add an extra 1/4 cup puffed rice if you like mild sweet caramel bars. Avoid adding more puffed rice as that might affect the bar texture.

I adapted the recipe from Archana’s caramel pori bars

Tips for the perfect caramel

• Always use a heavy-bottomed deep pan
• I prefer using a nonstick pan
• Cook the caramel on low flame. Avoid high flame
• Never stir the sugar. You can mix only after you see traces of caramel color and sugar syrup
• If you see sugar crystal, use a silicone brush or ladle; avoid mixing it
• Add the add-ons only after the caramel is 75% done
• Turn the flame to the lowest setting after that cook till you see smooth caramel without sugar crystal 
• Always turn off the stove right after the previous point

Variations for caramel pori bars

• Vanilla extract, almond extract, or any other flavors of choice 
• You can add Dates, apricot,  prunes, etc. along with puffed rice
• If kids like chocolate flavor, add chocolate chips while adding puffed rice
• Little Peanut butter, almond butter, honey, etc. can be added. In that case, increase puffed rice
• Tutti fruitty, dried coconut, or  use any other add-ons of choice 

Ingredients

Caramel

1/2 cup sugar

1 tablespoon butter

1/2 tablespoon water

Puffed rice bars

3 tablespoon mixed nuts (I used roasted almonds, roasted pistachio, and cashews )

1 tablespoon coconut

1/4 teaspoon cardamom powder 

1 +1/2 cup puffed rice

 how to make Caramel pori urundai with step-by-step pictures 

Preparation

• First, Thaw the coconut
• Chop nuts and keep them ready

• Place parchment paper on  a small cake pan or glass vessel
  

• Measure and keep 1+1/2 cup of puffed rice.   Also, keep aside 1/4 cup of puffed rice, use only if needed

Caramel

• Use a deep heavy bottomed pan. I prefer using nonstick
• Add butter and turn on the stove on low- medium flame 

• Furthermore add water and melt the butter

• Turn down to low flame and add sugar

• Gently spread the sugar. Avoid stirring. Never stir the sugar till you see traces of caramel

• If you notice sugar crystalline, use a silicone brush to wipe. Avoid stirring

• When you see nice caramel color and 75% of caramel, add coconut, nuts, and cardamom powder; mix well

• Turn down to the lowest setting and cook till you smooth caramel

• Mix well and check then turn off the stove

• Finally, add puffed rice; mix well

• I didn't add an extra 1/4 cup. You can add extra till it remains a sticky mass. Avoid adding more as it might affect caramel pori bars texture 
  

Caramel pori urundai

• Grease your hands with ghee, take a portion and shape puffed rice urundai

Caramel puffed rice bars

• Transfer to the prepared tray and spread

• Rest for 5 minutes

• Invert, remove parchment paper and unmold the pan
• If required press and tighten
• Use a sharp knife and cut. Bars are not set at this stage but it is better to cut now or at least partially cut else it will be difficult to cut bars when it is fully set

• Leave it for at least 15 minutes then enjoy the bars

• When it is completely cool, store it in an airtight container. It stays good for at least a week at room temperature  
  

Caramel pori bars

puffed rice bars with caramel

5 from 1 vote

Print Pin Comment

Ingredients

Caramel

• 1/2 cup sugar
• 1 tablespoon butter
• 1/2 tablespoon water

Puffed rice bars

• 3 tablespoon mixed nuts I used roasted almonds, roasted pistachio, and cashews
• 1 tablespoon coconut
• 1/4 teaspoon cardamom powder
• 1 +1/2 cup puffed rice

Instructions

Preparation

• First, Thaw the coconut
• Chop nuts and keep them ready
• Place parchment paper on  a small cake pan or glass vessel
• Measure and keep 1+1/2 cup of puffed rice.   Also, keep aside 1/4 cup of puffed rice, use only if needed

Caramel

• Use a deep heavy bottomed pan. I prefer using nonstick
• Add butter and turn on the stove on low- medium flame
• Furthermore add water and melt the butter
• Turn down to low flame and add sugar
• Gently spread the sugar. Avoid stirring. Never stir the sugar till you see traces of caramel
• If you notice sugar crystalline, use a silicone brush to wipe. Avoid stirring
• When you see nice caramel color and 75% of caramel, add coconut, nuts, and cardamom powder; mix well
• Turn down to the lowest setting and cook till you smooth caramel
• Mix well and check then turn off the stove
• Finally, add puffed rice; mix well
• I didn't add an extra 1/4 cup. You can add extra till it remains a sticky mass. Avoid adding more as it might affect caramel pori bars texture

Caramel pori urundai

• Grease your hands with ghee, take a portion and shape puffed rice urundai

Caramel puffed rice bars

• Transfer to the prepared tray and spread
• Rest for 5 minutes
• Invert, remove parchment paper and unmold the pan
• If required press and tighten
• Use a sharp knife and cut. Bars are not set at this stage but it is better to cut now or at least partially cut else it will be difficult to cut bars when it is fully set
• Leave it for at least 15 minutes then enjoy the bars
• When it is completely cool, store it in an airtight container. It stays good for at least a week at room temperature

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1. Always buy fresh crisp pori for making bars/urundai. Old pori won’t yield tasty Urundai. If you are using an already opened packet of pori for Urundai dry roast them on low flame till they turn crispy.  I opened a new packet and used fresh pori so I didn't roast
2. coconut is optional. Since I made caramel pori bars on karthigai deepam I added coconut. Usually, freshly chopped coconut is sauteed and added to the Karthigai Urundai but here in the US I generally buy frozen coconut so I defrost the coconut and added directly
3. For vegan puffed rice bars, replace butter with coconut oil or use vegan butter

Tips for the perfect caramel

1. Always use a heavy-bottomed deep pan
2. I prefer using a nonstick pan
3. Cook the caramel on low flame. Avoid high flame
4. Never stir the sugar. You can mix only after you see traces of caramel color and sugar syrup
5. If you see sugar crystal, use a silicone brush or ladle; avoid mixing it
6. Add the add-ons only after the caramel is 75% done
7. Turn the flame to the lowest setting after that cook till you see smooth caramel without sugar crystal
8. Always turn off the stove right after the previous point

Variations for caramel pori bars

1. Vanilla extract, almond extract, or any other flavors of choice
2. You can add Dates, apricot,  prunes, etc. along with puffed rice
3. If kids like chocolate flavor, add chocolate chips while adding puffed rice
4. Little Peanut butter, almond butter, honey, etc. can be added. In that case, increase puffed rice
5. Tutti fruitty, dried coconut, or  use any other add-ons of choice 

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!