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Nel pori urundai

Karthigai deepam soecial Nel pori Urundai
5 from 2 votes
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  • 3 cups Nel pori + keep one cup extra use if needed
  • 1 cup jaggery
  • 1/4 cup water
  • 1/8 teaspoon dry ginger powder sukku
  • 1/4 teaspoon cardamom powder
  • 1 + 1/2 tablespoon coconut
  • 1 teaspoon Ghee


  • In a wide mixing vessel keep 3 cups of nel pori. 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 nel pori vessel 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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  1. Always clean Nel pori Urundai, remove all the husk, and make Urundai
  2. 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
  3. Avoid one-string-consistency jaggery syrup as Urundai won’t hold the shape
  4. Filtering jaggery syrup is optional if you feel jaggery is without impurities skip it
  5. Avoid sauteeing jaggery syrup continuously while making syrup
  6. You can make jaggery water on the stovetop instead of the microwave
  7. Always transfer the jaggery syrup right after the firm stage is reached. If jaggery is cooked further it might turn bitter
  8. If you feel the jaggery is hot to handle You can grease your hands with little rice flour to make Urundai
  9. 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
  10. If the mixture becomes cool it is difficult to make Urundai. Warm it for few seconds in microwave or stovetop and try making Urundai
  11. Avoid touching the jaggery syrup before mixing it with the pori. If the syrup is extremely hot and you might burn your fingers
  12. Pori made without coconut stays good for weeks. Store it in an airtight container 
  13. Over stirring the sugar syrup with make the pori jaggery syrup dry
  14. The quantity of nel pori may vary slightly according to the puffed rice you use so add in batches
  15. Adjust the jaggery quantity according to your sweetness. However, don't reduce a lot as it might affect urundai shape
  16. Roasted sesame seeds, fried gram dal, peanuts can be added for extra flavor
  17. If pori urundai is not holding its shape then the syrup is not in the right consistency
  18. Always use dark brown colored jaggery for pori urundai
  19. While shaping urundai towards the end some jaggery syrup might stick to the pan, warm it on stovetop or microwave, and shape
  20. Carefully make the urundai as the mixture will be very hot
  21. If you feel it is hard to roll urundai transfer the mixture int the greased baking tray and cut into rice Krispies
  22. For longer shelf life skip the coconut
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