How to make karthigai pori urundai using sugar, puffed-up rice, and ghee. All of these ingredients are cooked together and then shaped into balls. These are cooked during the auspicious day of Karthigai Deepam.
PORI URUNDAI RECIPE | PUFFED RICE BALLS
How to make Karthigai pori urundai, an old southern Indian sweet made with jaggery and puffed rice. The sweets are a mixture of jaggery and rice balls. This sweet is traditionally made during the auspicious day of Karthigai Deepam.
This sweet is a reminder of me of my youth. A lady from the past used to bring boxes of these each week to our house. Amma would buy it for us. Then, it would take only a few minutes to finish. My grandmother used to cook this frequently when she found some Arisi pori. This urundai is delicious when paired with arisi po, but some people also prepare it using nel poros. My favorite is the pori from Arisi.
how to make karthigai pori Urundai
- Make jaggery in the form of a cadai. Incorporate water and heat it until it melts. Then, strain the melted pieces.
- Please return it to the kadai and then boil it. The mixture will turn thick and dark. The syrup should be cooked until it attains one-string consistency and softball consistency.
- Then add the puffed rice and Mix well.
- Make sure to grease your hands immediately by rubbing Ghee on your hands. Take a generous amount of pork mix and form the mixture into small balls. The balls should be packed tightly.
- Done. Cool it down for 15 minutes before you relax and enjoy.
HOW TO MAKE JAGGERY SYRUP
For Pori Urundai, cook it until the syrup has reached the consistency of one string (if you dip a spoon in the syrup and remove it, the final drop that falls from the spoon will form strings) (also known as a softball) (if you drop a few drops of syrup on a bowl of water that is cold it will be possible to bring them together and create a softball. The syrup should not be sticky, and it should not become hard.
PRO TIPS For how to make karthigai pori urundai
- Making syrup is essential to make the balls properly. If you make the syrup too hot, it will begin to crystalize and make it difficult to form the balls.
- It is necessary to make use of dark-colored jaggery for this.
- If you have overcooked the jaggery and cannot form balls, do not worry. Add the entire mix into the kadai and stir for a few minutes. The jaggery will be coated with the pori, and you will be served with sweet pori. Check out my third picture from the top.
- It is important to do this mixture when it is hot. It will only be possible to create balls from it.
- If the mixture cools, you can put it back onto the burner and let it heat for 30 seconds or so until the jaggery melts and creates balls with it.
This recipe is made for Karthigai Deepam and Krishna Jayanthi. However, you can make it at any time you would like. It is so healthy. Try this recipe for your kids, and they will be absolutely enthralled. The trickiest part of this recipe is the preparation of the syrup from jaggery; if you follow the recipe correctly, then you will be able to make these balls with perfection. If the syrup has been cooked too long, it will be challenging to form the balls. Do not worry; just put it back in the pan and stir for a few minutes. You will get a delicious puffed jaggery-flavored rice. Healthy snack. Try it, and then let me know how it works out for you.
Ingredients of how to make karthigai pori urundai
- Arisi Pori / Puffed Rice – 4 cups
- Jaggery/ Sarkari or Palm Sugar 3/4 cup grated
- Water – 1/2 cup
- Ghee to make hands slick
Instructions
- Put jaggery into the form of a cadai. Incorporate water and heat it until it melts. Then, strain the melted pieces.
Please bring it back into the kadai and then bring it to a boil. The mixture will become dense and dark. The syrup needs to be cooked until it thickens to the desired consistency. A string (if you dip a spoon into the syrup and then take it out, the last drop that falls off the spoon will form strings) (or soft ball stage (if you drop a few drops of syrup into a dish of cold water and then you will be able to join them and form a soft ball. It is crucial to ensure that the syrup does not get too humid and that it does not become stiff. Once the syrup has been prepared, add your crew rice and stir it thoroughly. Then, grease your hands by gently stroking them with Ghee, and then scoop out a huge amount of Pori mix. Make sure to press the mix well and make small balls, ensuring that they are tightly sealed. The balls should cool for 15 minutes prior to you decide to use them.
- Note that the syrup must be cooked properly as it will crystalize and make it difficult to form the balls.
- It would help if you chose dark jaggery to do this.
- If you have cooked the jaggery more than you expected and cannot make balls, do not panic and add all the ingredients to the kadai. Stir for a few minutes. The jaggery will be coated with the pori, and you will get sweet pori. Please take a look at my third photo from the top.
- It is important to do this mixture when it is hot, or else it will be impossible to form balls from it.
- If the mix gets cool, you can put it back onto the burner and let it heat for 30 seconds or so until the jaggery has melted again. Make balls with it.
Click to know more details about us 
Nutrition
Serving: 1servings | Calories: 110kcal