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.
Pori Urundai Recipe
Pori Urundai Recipe | Karthigai Pori Urundai
Preparation + Cook Time: 35 minutes | Makes : 10 to 12 Balls
- Pori / Puffed rice – 3 cups
- Jaggery – 1/2 cup
- Water – 1/4 cup
- Cardamom powder – 2 pinch
- Ghee – Little (To grease your hands)
1. In a pan dry roast puffed rice for 2 to 3 minutes (this step is optional only). Keep by side. In the same pan add water and powdered jaggery.
2. Heat and melt the jaggery until it completely dissolves. Strain it through a metal filter to remove impurities, don’t skip this step.
3. Now pour the filtered jaggery in a pan, and once bubbles appear add cardamom powder. Keep the flame in low.
4. Keep water in a small bowl ready to check the syrup consistency. Pour 2 drops of jaggery syrup in the water, if it dissolves the syrup is thin. If it stands firmly in the water, then try to roll into a ball. If you are able to make a soft ball, then it’s the right consistency. Switch off flame.
5. Immediately add the puffed rice to the jaggery syrup and mix well. Grease both your palms with ghee, take a small portion and start rolling into balls. If it cool down, it cannot be rolled. But this mixture can be re-heated again just for few seconds in very low flame, the jaggery melts and it can be rolled easily.
6. Do the same with the remaining mixture. Allow it cool down. Once cooled, store it in an airtight container.
Yummy pori urundai is ready. Stays good for 10 to 15 days.
Karthigai Pori Urundai
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.
Karthigai Pori Urundai
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
This sounds like a delicious snack! Perfect for the upcoming holiday vacation. 🙂