Pori urundai is a sweet snack made with jaggery, especially for Karthigai deepam festival. Though nel pori and aval pori are prepared for offering, this is fun for kid's snacking during the festivals.
Wishing you all happy karthigai deepam! As a kid,I always enjoyed this festival and had fun in lighting lamps and decorating. Me and my brother, will save some crackers on Deepavali and burst it on this day😃
Click here for Nel pori urundai
My mom used to do three varieties of pori, one she will just make it as a brittle and two into balls. And here in Singapore since I couldn't find the varieties, I just made balls using our ordinary puffed rice.
At out home this regular pori (arisi pori) urundai is not kept for poojai, they offer only the nel pori and aval pori. Only these two are called karthigai pori in my home.
FAQs
- Be sure that your syrup reaches rolling ball consistency, or else you can't make balls.
- If your urundais are not holding shapes even when you are trying to make shape, then your syrup consistency is not right. You switched off too early. Single string consistency will make the syrup bloom and let the balls break as it cools down.
- If it holds shape, but later it becomes loose, then also your syrup has not reached the consistency. You switched off just a little before the right consistency.
- I have made it with soft ball consistency (holds shape, should not loosen after rolling - you can make it with hard ball consistency as we do for kadalai urundai too.
- If you want to make hard ball consistency, the pori quantity will be taken less by the syrup. So, add little by little to add only required amount.
Top tip
Here are some points to note to get it perfect:
- Do the jaggery measurement only after powdering well or grating it. So not measure with lumps.
- Do not keep stirring after the jaggery is dissolved, let it bubble well until you smell nice jaggery flavor.
- Warming up the pori by roasting slightly helps for a fresh taste as well as it prevents blooming instantly (becomes brittle if you suddenly cool the mixture).
Browse all karthigai deepam recipes
Recipe card
Pori Urundai For karthigai deepam
Ingredients
- 3 cups Puffed rice Arisi pori
- ½ cup Jaggery grate & measure
- 1 Cardamom
- ¼ cup Water
- 1 tablespoon Ghee Divided
Instructions
- Get the ingredients needed ready firstly. Make sure to grate jaggery and then measure for perfect results.
- Then take jaggery and water, heat until jaggery dissolves.
- Once completely dissolved, filter it to remove any impurities.
- Wash the vessel, again start boiling syrup.
- Heat the syrup till it reaches a consistency of rolling ball.
- Keep water in a bowl and test the syrup by pouring a few drops in water. You should be able to gather the syrup and roll into a ball that is not loose (holds round shape)
- Do keep the fire in medium, when the consistency is about to reach.
- Make sure this consistency reaches, otherwise you may not be able to shape it into ball. It will bloom and fall apart.
- Your syrup will smell nicely that you will know you got the stage right. Add a teaspoon of ghee if desired.
- When you reach the specified consistency, switch off stove. Add cardamom powder.
- Heat the puffed rice slightly until it gets warm.
- Add slowly, you can add 3 cups gradually and mix it.
- If you are adding fried coconut, pottukadalai and sukku, you can add it now.
- If you feel there is more syrup you can add more puffed rice little by little. Do not add more as it will not hold shape if syrup is not sufficient. Also there are chances of getting brittle.
- Grease both your hands with ghee, and roll tightly into balls of your desired size.
- Make sure to act quickly and do not let the mixture cool for long time.
- If it gets hardened towards end, you can always heat slightly and make balls again.
Notes
- Firstly add 2 cups pori and then add more only if there is too much of syrup.
- For half cup of jaggery I could make 14 balls, and the measurement of puffed rice is approximate and please add accordingly.
- You can add roasted sesame seeds, fried gram dal(pottukadalai) , dry ginger too.
- At the end it will harden. so keep again in stove for a fraction of minute to make it loose and roll again.
Stepwise method
- In a pan, dry roast puffed rice just to warm it. Transfer to a plate.
2. First take jaggery and heat it with water in a broad vessel.
3. Stir well. After it completely dissolves, filter it in a cloth or metal strainer to remove impurities.
3. After that, return to the cleaned vessel. Heat the syrup till it reaches a consistency of rolling ball.
4. Keep water in a bowl and test the syrup by pouring a few drops in water. You should be able to gather and take with your fingers, form a ball, hold its shape, this is uruttu padham.
5. Do keep the fire in medium, when the consistency is about to reach. Make sure this consistency reaches, otherwise you may not be able to shape it into ball. It will bloom and fall apart.
6. When you reach the specified consistency, remove from fire, add cardamom, puffed rice (3 cups first, then if needed) and mix it.
7. The mixture should not stick in your hands. If its too sticky, then you add more puffed rice to it and mix again.
I am adding my nel pori urundai for reference as these pori urundai photos were lost.
8. Grease both your hands with ghee, and roll tightly into balls of your desired size.
9. Make sure to act quickly and not let the mixture cool for long time.
Shiny, tasty and beautiful pori urundais are ready for Karthigai deepam.
LG
ohoo..I love pori urundais. They are crunchy and perfect snack.
Purnima
Wow..just remembered joining a friend for Kolam n Deepam for Karthikai!The urundai's are so perfectly done! Wow!!
Priya
Gorgeous Pori urundais..Happy Karthikai deepam too...prefectly shaped pori urundais..
jeyashrisuresh
nice poriurundai.here in little india we can get nell pori.this time i didnt make poriurundaisince i m leaving india tom.so busy.we will add small pices of coconut roasted in ghee.and my mom will add dried ginger powder.(sukku)as the pori gives some gastric problem sometimes.
Mahimaa's kitchen
my goodness.. that is such a nice picture.not fair to tempt us with such sweets dear...send some across.
RAKS KITCHEN
Thankyou all for ur lovely words!
Jeyasri,
My friend too have told me that we get in little india,but i hardly go that side,for me Mustafa is the only place I shop for our groceries;D
My mom too adds coconut bits fried in ghee,but to the nel pori brittle only she adds...
for this we just make it as such...Adding sukku powder is a nice idea,I read in some other blog too....but never tried....
Have fun in India...:)
Happy cook
Wow that look yummy delcious.
Cham
I use to sit near those agal and pour the oil whenever needed and take care of them... How good was those days? Lovely pori urundai as we don't like sweet I am skipping those traditional sweets... Hope u had a wonderful Deepam!
Yasmeen
Sweet treats,wonderful shots:)
AnuSriram
That looks perfect and lovely..
Anonymous
Oh pori urundai for kaarthigai, brings back such good memories : ) This looks amazing, I am now inspired to try this tonight!
Jaishree
Happy Karthikai deepam .pori urundais r so perfect & yum...
Andhra Flavors
Wow beautiful picture with lamp.
Nags
lovely pics, nice that you celebrated 🙂
rekhas kitchen
lovely pori urundai looks very tempting and very divine with that deepam
Premyscakes
It looks perfect and crunchy.
Rachel
my fav snack to munch on...
srikars kitchen
wow.. super.. looks perfect & nice clicks..
Kitchen Flavours
Kurum Kurum Kurum iam eating it off. Looks yummylicious.
Seena
I love this Raj!
nice pics too.. 🙂
Viki Xavier.
Pori urundai looks so perfect and yummy. The way u explained is very useful. Happy karthigai dear.
vidhas
YOur urandai is perfect. So tempting. Thank you for lovely comments and support.
Laavanya
Lovely pics Raks and thanks for the detailed steps. Will try to make these urundais next year.. We used to keep aside some of the fire crackers to enjoy on kaarthigai as well... 🙂
Sangeeth
wow! you have a great blog too...celebrated deepam huh? great looking pori urundais yaar...for us it is only today so i think i'll be making this but let us see.....
SriLekha
wow! pics with deepam is very nice!
pori urundai is my all time favorite!
join in the sweet event going in my blog!
Rathna
Lovely 🙂
Uma
ooh yummy murmura laddus. pretty lights.
Srivalli
yum yum!..looks so great..missing it this year...:(
Uj
Wow..looks beautiful.. Loved the last click.. I love these laddus.. but unfortunately don't get that variety of Jaggery here and also Murmura is rarely available..Looks delicious
Bharathy
Hayyyoo Raji..this is a keeper for me!!!!I was serching the whole of net for karthikai and ended up in doing nothing as I was not happy with a good recipe!...
And Hurraaah here it is..BOOK MARKEDOOO!!!;)
LOVVVELY and PUURRFECT!!
Bharathy
two varieties of pori(paddy puffed rice and ordinary puffed rice),..
Sorry Raji...Puriyaliye??
one..sada pori..innonnu???
Suma Rajesh
mouthwatering urundai...happy karthikai deepam
Cynthia
Your pictures of the rice balls and lighted diyas are beautiful.
Adlak's tiny world
wonderful pic that too last one with lamp light... chance less dear... thanks for the sugesstion given. I ll do that.
yum yum karthikai balls.....
Kalai
Beautiful pics!! Pori urundai looks simply delicious!! 🙂
Daily Meals
Nice pictures...
Anonymous
i love these....perfect pics!
Gita's Kitchen
The pictures look awesome, gr8 post 🙂
Ramya's Mane Adige
oh, I used love these as a kid!!! Been ages since I had them...Last was at my own wedding, I guess 😀
the last pic with the lamp is beautiful!!
Sharmi
waw Raks, those deepams look so beautiful!! your pori urundais are heavenly!! wish I could taste!
Maya
Wow, these look just perfect..Haven't had in a long time, but am craving for some now.
Sanghi
Good clicks and recipe.. Check out my blog too..
notyet100
the last pic looks so divine,..:-),thnks for the step by step pics,..
raaji
Vowwwwwww...I always saw them in theaters in India....my mom never made them...love to taste them.
Khaugiri
Oh! I love pori urundais………. And such a nice picture, I'll try it immediately.
vidhas
Thank you Raji for your comments. Waiting for your new post.
Tina
Hai raji im new to ur beautiful blog.Superb recipes nd perfect presentations....
DEESHA
lovely pics out there
Mangala Bhat
wowowo! Yummy!Happy Deepavali!visit me when u have a time !:)i am back 🙂
nk
wow! looks perfect. which pori is best for pori urundai? sometimes I get the fat puffed ones and other times I only see skinny pori in the store and avoid it!
RAKS KITCHEN
nk, the flat ones are the traditional must 'do' ones in our family,but this is the tastiest ones 🙂
meenachi
hi rak, i'm a graphic designer + printer from spore. i was looking for some shots of pori urundai and i chanced upon yours. it was a perfect shot with the karthigai vilakku and i wanna use it for my 2011 tamil calender which i'm designing. i dont wanna use it w/o your permission so my dear. u got really wonderful shots which i can really use in da future. I'll make sure i'll write at the corner 'rak' or something like dat in small print.
pls say okie..
[email protected]
RAKS KITCHEN
Hi meenachi,
I appreciate that you wrote here and asked permission,sure you can go ahead and use this click 🙂
Chandrashekar R. Gaajula
Hi,
My wife liked your recipe and we tried it, got some great Urundais. Here's a video we made out of it:
http://www.youtube.com/watch?v=37Ot9waUhxM
~Chandra & Chethana
Sharanya
beautiful post... pic with the lamp is awesome...
Anjana
Hey lovely urundais.. Liked the clicks more:)
Janani
Raks I have made this many time and I always bring the jaggery syrup to that ball consistency but when I start mixing to the pori in a min they all get separated and I am not able to make balls.I feel so frustrated plz give me tips how to get those shape or how to bind them together plzzzzzzzz.This i sthe only sweet that is troubling me and I feel so frustrated.
GeethuSathiyaN
Raks,tried tis today,as u told i added pori b4 the consistency is reached,so cant get the urundais 🙁
Faseela Noushad
yummy snack
Hemalatha
Hey I tried it out just now.. Came out very well.. thnx a lot for the recipe.. 🙂
Janani
Happy karthigai deepam raks.
RAKS KITCHEN
Janani, it should be the paagu padham, please check the post I have updated with a tip.
Umayal rukku
Thanks a lot for d recipie..... Hv done it twice..... Perfect snack... n evry1 lovd it in r family 🙂
Umayal rukku
Thnks a lot for d recipie..... Hv done it twice.... nd it tastes perfect
Charu Mathy
v bought pori for ayudha pooja i was wondering wat to do with it then i saw ur recipe and tried it has cum soooo well i luv pori urundais and am so suprised it has cum out really well 😀 bcos i was scarred about the padham 🙂 i wil share the pics soon thanks a lot for the lovely recipe
Prabha Sivaram
Tried the recipe. Came out very well. Thank you
Thivi ashok
Hi today I tried this pori urundai.....but can't make urundai dont know why?I think I used less water to make jaggery syrup....plz say the water level...
Raks anand
You can make little more syrup and try making. Make sure the consistency is right.
Ezhilarasi Anandan
This comment has been removed by the author.
radha
Thanks a lot. Your description was perfect. I made perfect pori urandai todayl
Ram Lakshmi
Tried today... Came out well... Thanks for the recipe n detailed explanation 🙂
Loga Suhas
Hi,I tried it today, came out so delicious. Perfect snack 🙂 Best explanation. Thanks