Caramel puffed rice bars are crunchy and tasty. Loaded with nuts this makes a great sweet treat for kids’ birthday party, after school snacks. You can also shape them into balls and prepare for karthigai deepam
Puffed rice | Arisi pori
Puffed rice is a common ingredient that is present in many Indian households. Rice puffed rice is available in all Indian stores. Other snacks with pori are Kara pori, mixture
KEY TIPS FOR perfect bars
Always buy fresh crisp pori for making bars/urundai. Old pori won’t yield tasty Urundai. If you are using an already opened packet of pori for Urundai dry roast them on low flame till they turn crispy. I opened a new packet and used fresh pori so I didn’t roast.
CAN I SKIP COCONUT?
Yes, coconut is optional. Since I made caramel pori bars on karthigai deepam I added coconut. Usually, freshly chopped coconut is sauteed and added to the Karthigai Urundai but here in the US I generally buy frozen coconut so I defrost the coconut and added directly.
Can I prepare vegan caramel puffed rice sweet treats
Yes replace butter with coconut oil or use vegan butter
Can I use other varieties of sugar?
I have tried this recipe only with white sugar so not sure how other sugar varieties will work
can I reduce sugar?
you can add little honey but sugar gives the best taste
Pori urundai or bars
If you are shaping Urundai, make them immediately. To make bars, rest for 5 mins.
Amount of puffed rice
I prefer sweet bars so i use 1+1/2 cups of puffed rice for 1/2 cup of sugar. You can add an extra 1/4 cup puffed rice if you like mild sweet caramel bars. Avoid adding more puffed rice as that might affect the bar texture. I adapted the recipe from Archana’s caramel pori bars
Tips for the perfect caramel
Always use a heavy-bottomed deep pan I prefer using a nonstick pan Cook the caramel on low flame. Avoid high flame Never stir the sugar. You can mix only after you see traces of caramel color and sugar syrup If you see sugar crystal, use a silicone brush or ladle; avoid mixing it Add the add-ons only after the caramel is 75% done Turn the flame to the lowest setting after that cook till you see smooth caramel without sugar crystal Always turn off the stove right after the previous point
Variations for caramel pori bars
Vanilla extract, almond extract, or any other flavors of choice You can add Dates, apricot, prunes, etc. along with puffed rice If kids like chocolate flavor, add chocolate chips while adding puffed rice Little Peanut butter, almond butter, honey, etc. can be added. In that case, increase puffed rice Tutti fruitty, dried coconut, or use any other add-ons of choice
Ingredients
Caramel
1/2 cup sugar 1 tablespoon butter 1/2 tablespoon water
Puffed rice bars
3 tablespoon mixed nuts (I used roasted almonds, roasted pistachio, and cashews ) 1 tablespoon coconut 1/4 teaspoon cardamom powder 1 +1/2 cup puffed rice
how to make Caramel pori urundai with step-by-step pictures
Preparation
First, Thaw the coconut Chop nuts and keep them ready
Place parchment paper on a small cake pan or glass vessel
Measure and keep 1+1/2 cup of puffed rice. Also, keep aside 1/4 cup of puffed rice, use only if needed
Caramel
Use a deep heavy bottomed pan. I prefer using nonstick Add butter and turn on the stove on low- medium flame
Furthermore add water and melt the butter
Turn down to low flame and add sugar
Gently spread the sugar. Avoid stirring. Never stir the sugar till you see traces of caramel
If you notice sugar crystalline, use a silicone brush to wipe. Avoid stirring
When you see nice caramel color and 75% of caramel, add coconut, nuts, and cardamom powder; mix well
Turn down to the lowest setting and cook till you smooth caramel
Mix well and check then turn off the stove
Finally, add puffed rice; mix well
I didn’t add an extra 1/4 cup. You can add extra till it remains a sticky mass. Avoid adding more as it might affect caramel pori bars texture
Caramel pori urundai
Grease your hands with ghee, take a portion and shape puffed rice urundai
Caramel puffed rice bars
Transfer to the prepared tray and spread
Rest for 5 minutes
Invert, remove parchment paper and unmold the pan If required press and tighten Use a sharp knife and cut. Bars are not set at this stage but it is better to cut now or at least partially cut else it will be difficult to cut bars when it is fully set
Leave it for at least 15 minutes then enjoy the bars
When it is completely cool, store it in an airtight container. It stays good for at least a week at room temperature
