This Pori urundai recipe / karthigai pori urundai is such a simple and quick snack that can be made with few ingredients easily available in our kitchen shelves. It tastes so good, crispy and also called as murmura ladoo, often prepared during karthigai deepam. The recipe is same as we do for kadalai urundai with slight variations. Karthigai deepam is one of the oldest festival celebrated by Tamil people and called as an extension of Deepavali. This festival is celebrated during full moon day, when the moon is in line with six star constellation Karthigai. As karthigai deepam is round the corner (12th December – Monday) all of us would be busy and I know that I should end my stories. Let’s go the recipe.
1. Adjust jaggery as per your sweetness.
2. The color of the pori urundai depends on the type of jaggery used, ‘Paagu vellam’ gives nice golden color to the pori urundai recipe.
3. Puffed rice / pori can be replaced with ‘Nel pori’.
4. For variation, dry ginger powder (sukku) can be used for more flavour.
5. Roasted gram dal, sesame seeds can be added along with puffed rice.
6. Also small coconut bits fried in ghee, can be added for more taste.
7. Jaggery syrup consistency is very important for this karthigai pori urundai. Soft ball is needed, not hard ball as required for kadalai urundai.
8. Also if the syrup consistency is not perfect, i.e, if it is watery, puffed rice becomes soggy, splits and fall apart after it’s rolled.
9. If it cools down, it cannot be rolled, so do everything quickly.
10. If the mixture cools down, just heat it for few seconds in low flame. The jaggery melts and loosen, it can be rolled easily.
11. Stays good for 10 to 15 days under dry condition.