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Puffed rice jaggery balls
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Pori Urundai | Aval Pori | Nel Pori Urundai | Karthigai Deepam

Pori urundai, jaggery balls made of puffed rice and murmura. Both these jaggery balls along with peanut balls are made during the festival of Karthigai Deepam, a south indian festival.
Course Dessert
Cuisine South-Indian
Keyword Aval pori urundai, Jaggery balls, Jaggery based sweets, Karthigai deepam festival recipes, Karthigai deepam neivedhiyam, Karthigai pandigai, Karthigai pori, Nel pori urundai, Pori urundai
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 People
Calories

Ingredients

  • 4 cups Pori puffed paddy
  • 1 cup grated jaggery Heaped cup
  • 1 teaspoon cardamom powder
  • 2-3 tablespoon ghee roasted coconut pieces
  • ghee for roasting and shaping the pori urundai

Instructions

  • Clean and remove the paddy husk from the nel pori. This is a bit time consuming process, but once this is done, then it is fairly easy recipe and gets done in minutes.
  • Grate the jaggery and keep it ready. Crush cardamom pods and discard the skin, crush the seeds well and keep aside.
  • Let us roast the coconut pieces. Add a teaspoon of ghee to a wide pan, when hot, add the chopped coconut pieces to it. Roast in a medium flame until golden brown and crisp, you will hear crackling sound when it is roasted well. Remove and keep aside.
  • In the same pan, add the cleaned pori and toast it for a minute in medium flame. This step is optional, but i prefer to do, this way the pori also retains crispness. Remove the toasted pori to another plate.
  • Now lets prepare the jaggery syrup, take the grated jaggery in a pan, add 2-3 tablespoon of water and heat it, when it melts, strain for impurities.
  • Add the strained jaggery syrup to the wide pan and let it come to rolling boil. Keep a bowl with water to check for the syrup consistency.

Checking for Hard ball Consistency : (Please Read Notes )

  • When it starts bubbling well, use a spoon, dip it in the syrup and drop it in a bowl of water. The dropped syrup, must stay and you should be able to gather and roll the dropped syrup into a ball. 
  • Now quickly add the toasted coconut, cardamom powder to this and mix well. Add the pori to the sugar syrup, take it off the stove and mix it well.
  • Remove the jaggery mixed pori to a wide plate. Grease your hands with ghee and start making balls out of it. The balls has to be shaped while the mixture is still warm. You need to act quickly and not allow the mixture to cool down.
  • Towards the end, the pori and jaggery might get stuck to the pan and you will not be able to remove and shape them, that case, take the pori mix back to heat. Let it get warm for a minute, then remove from heat and start shaping again.
  • Once done, let the pori urundai's cool down. Then store them in air-tight container on the kitchen counter.

Video

Notes

  • The above measurements makes around 18-20 puffed rice balls. 
  • The number totally depends on the size of the puffed paddy balls. 
  • The same recipe can be followed for Aval pori and murmura balls also. 
  • Adding the pori after reaching hard ball consistency is important to get the balls shaped.
  • I usually add cardamom and the coconut bits once the syrup is pasts the soft ball consistency and going towards the hard ball consistency.  This way when you add the pori the syrup will be in the perfect syrup consistency.  
  • If you add the pori prior to the soft ball stage, you wont be able to shape them into balls. This mistake cannot be fixed as further heating the pori mixed jaggery will make it more dry and become like candied pori