Pori Urundai Recipe | karthigai pori | aval urundai | Nel urundai | Tamil Nadu style urundai recipe | karthigai urundai | karthigai deepam recipe | pori urundai for deepam | Puffed Rice Balls | murmura laddu | murmure ke ladoo | puffed rice ladoo | Bakhshanam | pori urundai for karthigai deepam is a traditional south Indian sweet prepared during the karthigai deepam festival. Pori urundai is prepared using Aval pori and nel pori they are popularly called aval pori urundai and Nel pori urundai respectively. It is a healthy jaggery-based sweet recipe. Pori is puffed rice and Pori urundai is an Indian style/ version of Rice treat prepared using puffed rice. Crunchy and tasty delight. Pori urundai is also a popular Potti Kadai / tea Kadai snack. There used to be days when street vendors sell freshly prepared pori urundai. Tasty 2 ingredients Indian sweets recipe.
Urundai for Deepam
Traditional neivedhyam / offering sweet dishes prepared on the auspicious occasion karthigai deepam | Thirukarthigai. For the deepam festival, we offer Nel pori urundai, wheat appam, Baked Nei appam, Rava appam, Vella seedai, vellai appam, milagu adai, and Payasam varieties. My mother says people from Tirunelveli, Nagercoil won’t make Urundai with pori, they make paruppu Thengai like kadala Urundai or just offer pori + jaggery as such to god.
What kind of pori should I use for pori Urundai?
Puffed rice is a common ingredient that is present in many Indian households. The regular puffed rice is made of rice or is widely used for Kara pori, mixture, pori upma, bhel pori, etc. We can’t use the regular puffed rice for urundai. For urundai, we should use Aval pori (not regular Puffed rice). It is widely available in India. In the US it is available in few Indian stores. Nel pori can also be used for urundai but nel pori has to be cleaned well to remove the husk.
Key tips for pori
Always buy fresh crisp pori for making 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
Why Urundai during karthigai deepam?
Karthigai deepam usually falls in the winter months in many countries and this is good to provide the necessary heat. The long shelf-life makes it ideal for winter season (seasonal laddu) snacks.
What kind of jaggery should I use for pori urundai?
It is very important to use a good quality paagu vellam for making karthigai urundai. Always buy a sticky, dark brown jaggery. Jaggery syrup consistency is very important for the urundai and to make the right jaggery syrup choosing the correct jaggery is the key. Always shape the Urundai immediately as jaggery syrup might turn to crystallize
Can I skip 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 then saute them. You can skip coconut or saute room temperature grated coconut
wheat appam
Baked Nei appam
Vella seedai
Payasam varieties
Kara pori
mixture
Ingredients:
3 cups puffed rice (pori) + keep one cup extra use if needed 1 cup jaggery 1/4 cup water 1/8 teaspoon dry ginger powder (sukku) 1/4 teaspoon cardamom powder 1 + 1/2 tablespoon coconut 1 teaspoon ghee
How to make Pori Urundai with step by step pictures
In a wide mixing vessel keep 3 cups of puffed rice. also, keep 1 cup separately to use if required In a mixing bowl add jaggery and water; mix well and microwave to melt jaggery
Microwave time varies according to your jaggery size, cook till jaggery melts; avoid making syrup
Add ghee to a heavy-bottomed pan and add coconut, saute till the coconut turns golden brown
Strain and add jaggery water and continue cooking
Furthermore, add cardamom powder and ginger powder
The mixture boils well and we can notice the jaggery water turning dark brown (amber) color as we boil
Keep mixing and continue cooking. Jaggery water turns into a thick Jaggery syrup Start checking if the syrup is in the right condition. Take a small portion of the syrup and drop it in a bowl of water. If you can gather the mixture into a soft ball, reduce the flame and continue cooking
Keep cooking and check for the syrup consistency once in a while The mixture bubbles up and turns frothy at one stage. When you take a small portion of the syrup and drop it in a bowl of water, if you can gather the mixture into a firm hard ball, turn off the stove immediately
Pour the jaggery mixture into the puffed rice plate and mix well with the spatula. Make sure the mixture is well combined
Grease your hands with ghee and rice flour and make urundai
Repeat and make Urundai before the mixture gets cool If the mixture sticks to the pan, warm it in low flame till the mixture comes together. Switch off and make ball immediately (don’t forget to grease your hands with ghee and rice flour)
Store it in an airtight container and enjoy
