Pori Urundai Recipe | karthigai pori | aval pori urundai | Nel pori urundai | Tamil Nadu style pori urundai recipe | karthigai pori urundai | karthigai deepam recipe | pori urundai for deepam | Puffed Rice Balls | murmura laddu | murmure ke ladoo | puffed rice ladoo | Bakhshanam | pori urundai for karthigai deepam with step by step pictures and video recipe. Check out the karthigai pori urundai. If you like the video pls SUBSCRIBE to my channel.
Pori Urundai Recipe | karthigai pori | aval urundai | Nel urundai | Tamil Nadu style urundai recipe | karthigai urundai | karthigai deepam recipe | pori urundai for deepam | Puffed Rice Balls | murmura laddu | murmure ke ladoo | puffed rice ladoo | Bakhshanam | pori urundai for karthigai deepam is a traditional south Indian sweet prepared during the karthigai deepam festival. Pori urundai is prepared using Aval pori and nel pori they are popularly called aval pori urundai and Nel pori urundai respectively. It is a healthy jaggery-based sweet recipe. Pori is puffed rice and Pori urundai is an Indian style/ version of Rice treat prepared using puffed rice. Crunchy and tasty delight. Pori urundai is also a popular Potti Kadai / tea Kadai snack. There used to be days when street vendors sell freshly prepared pori urundai. Tasty 2 ingredients Indian sweets recipe.
Urundai for Deepam
Traditional neivedhyam / offering sweet dishes prepared on the auspicious occasion karthigai deepam | Thirukarthigai. For the deepam festival, we offer Nel pori urundai, wheat appam, Baked Nei appam, Rava appam, Vella seedai, vellai appam, milagu adai, and Payasam varieties. My mother says people from Tirunelveli, Nagercoil won’t make Urundai with pori, they make paruppu Thengai like kadala Urundai or just offer
pori + jaggery as such to god.
What kind of pori should I use for pori Urundai?
Puffed rice is a common ingredient that is present in many Indian households. The regular puffed rice is made of rice or is widely used for Kara pori, mixture, pori upma, bhel pori, etc. We can’t use the regular puffed rice for urundai.
For urundai, we should use Aval pori (not regular Puffed rice). It is widely available in India. In the US it is available in few Indian stores.
Nel pori can also be used for urundai but nel pori has to be cleaned well to remove the husk.
Key tips for pori
Always buy fresh crisp pori for making 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
Why Urundai during karthigai deepam?
Karthigai deepam usually falls in the winter months in many countries and this is good to provide the necessary heat. The long shelf-life makes it ideal for winter season (seasonal laddu) snacks.
What kind of jaggery should I use for pori urundai?
It is very important to use a good quality paagu vellam for making karthigai urundai. Always buy a sticky, dark brown jaggery. Jaggery syrup consistency is very important for the urundai and to make the right jaggery syrup choosing the correct jaggery is the key. Always shape the Urundai immediately as jaggery syrup might turn to crystallize
Can I skip 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 then saute them. You can skip coconut or saute room temperature grated coconut
wheat appam
Baked Nei appam
Vella seedai
Payasam varieties
Kara pori
mixture
Ingredients
- 3 cups puffed rice pori
- 1 cup jaggery
- 1/4 cup water
- 1/8 tsp dry ginger powder sukku
- 1/4 tsp cardamom powder
- 1 + 1/2 tbsp coconut
- 1 tsp Ghee
Instructions
- In a wide mixing vessel keep 3 cups of puffed rice. also, keep 1 cup separately to use if required
- In a mixing bowl add jaggery and water; mix well and microwave to melt jaggery
- Microwave time varies according to your jaggery size, cook till jaggery melts; avoid making syrup
- Add ghee to a heavy-bottomed pan and add coconut, saute till the coconut turns golden brown
- Strain and add jaggery water and continue cooking
- Furthermore, add cardamom powder and ginger powder
- The mixture boils well and we can notice the jaggery water turning dark brown (amber) color as we boil
- Keep mixing and continue cooking. Jaggery water turns into a thick Jaggery syrup
- Start checking if the syrup is in the right condition. Take a small portion of the syrup and drop it in a bowl of water. If you can gather the mixture into a soft ball, reduce the flame and continue cooking
- Keep cooking and check for the syrup consistency once in a while
- The mixture bubbles up and turns frothy at one stage. When you take a small portion of the syrup and drop it in a bowl of water, if you can gather the mixture into a firm hard ball, turn off the stove immediately
- Pour the jaggery mixture into the puffed rice plate and mix well with the spatula. Make sure the mixture is well combined
- Grease your hands with ghee and rice flour and make urundai
- Repeat and make Urundai before the mixture gets cool
- If the mixture sticks to the pan, warm it in low flame till the mixture comes together. Switch off and make ball immediately (don't forget to grease your hands with ghee and rice flour)
- Store it in an airtight container and enjoy
Video
Notes
- Pori urundai can be made with the firm or softball consistency jaggery syrup. If you are making urundai with a softball you get a chewy Urundai. If you make Urundai with the hardball you get a crispy Urundai so make the syrup according
- Avoid one-string-consistency jaggery syrup as Urundai won’t hold the shape
- Filtering jaggery syrup is optional if you feel jaggery is without impurities skip it
- Avoid sauteeing jaggery syrup continuously while making syrup
- You can make jaggery water on the stovetop instead of the microwave
- Always transfer the jaggery syrup right after the firm stage is reached. If jaggery is cooked further it might turn bitter
- If you feel the jaggery is hot to handle You can grease your hands with little rice flour to make Urundai
- Always make the Urundai immediately after mixing pori and jaggery syrup. It is very difficult to make balls if you try to do after a long time
- If the mixture becomes cool it is difficult to make Urundai. Warm it for few seconds in microwave or stovetop and try making Urundai
- Avoid touching the jaggery syrup before mixing it with the pori. If the syrup is extremely hot and you might burn your fingers
- Pori urundai without coconut stays good for weeks. Store it in an airtight container
- Over stirring the sugar syrup with make the pori jaggery syrup dry
- The quantity of puffed rice may vary slightly according to the puffed rice you use so add in batches
- Adjust the jaggery quantity according to your sweetness. However, don't reduce a lot as it might affect urundai shape
- Roasted sesame seeds, fried gram dal can be added for extra flavor
- If pori urundai is not holding its shape then the syrup is not in the right consistency
- Always use dark brown colored jaggery for pori urundai
- While shaping urundai towards the end some jaggery syrup might stick to the pan, warm it on stovetop or microwave, and shape
- Carefully make the urundai as the mixture will be very hot
- If you feel it is hard to roll urundai transfer the mixture int the greased baking tray and cut into rice Krispies
- For longer shelf life skip cococnut
Ingredients:
3 cups puffed rice (pori) + keep one cup extra use if needed
1 cup jaggery
1/4 cup water
1/8 tsp dry ginger powder (sukku)
1/4 tsp cardamom powder
1 + 1/2 tbsp coconut
1 tsp ghee
How to make Pori Urundai with step by step pictures
- In a wide mixing vessel keep 3 cups of puffed rice. also, keep 1 cup separately to use if required
- In a mixing bowl add jaggery and water; mix well and microwave to melt jaggery
- Microwave time varies according to your jaggery size, cook till jaggery melts; avoid making syrup
- Add ghee to a heavy-bottomed pan and add coconut, saute till the coconut turns golden brown
- Strain and add jaggery water and continue cooking
- Furthermore, add cardamom powder and ginger powder
- The mixture boils well and we can notice the jaggery water turning dark brown (amber) color as we boil
- Keep mixing and continue cooking. Jaggery water turns into a thick Jaggery syrup
- Start checking if the syrup is in the right condition. Take a small portion of the syrup and drop it in a bowl of water. If you can gather the mixture into a soft ball, reduce the flame and continue cooking
- Keep cooking and check for the syrup consistency once in a while
- The mixture bubbles up and turns frothy at one stage. When you take a small portion of the syrup and drop it in a bowl of water, if you can gather the mixture into a firm hard ball, turn off the stove immediately
- Pour the jaggery mixture into the puffed rice plate and mix well with the spatula. Make sure the mixture is well combined
- Grease your hands with ghee and rice flour and make urundai
- Repeat and make Urundai before the mixture gets cool
- If the mixture sticks to the pan, warm it in low flame till the mixture comes together. Switch off and make ball immediately (don’t forget to grease your hands with ghee and rice flour)
- Store it in an airtight container and enjoy
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