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😃
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.
- 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.
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).
Pori Urundai For karthigai deepam
- 3 cups Puffed rice Arisi pori
- ½ cup Jaggery grate & measure
- 1 Cardamom
- ¼ cup Water
- 1 tablespoon Ghee Divided
- 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.
- 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.
- 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.