Pori urundai is a traditional sweet made with pori and jaggery for Karthigai Deepam. Pori urundai is the traditional neiveidhyam for karthigai deepam festival.
Pori urundai recipe with step by step pictures and video. Pori urundai is a sweet snack made with puffed rice and jaggery as main ingredients.
About Pori urundai
Pori urundai is traditionally made for Karthigai deepam. Karthigai Deepam is festival of lights, celebrated in the Tamil month of Karthigai.It is celebrated during the month of Karthigai (November-December). As a result the festival named ‘Karthigai’ after the tamil month and ‘Deepam’ is lights. Most of the families in Tamilnadu make Pori urundai for this festival.
Pori urundai us quick to make sweet to satisfy sudden sweet cravings.Pori is Puffed rice in english and murmura in hindi. It has more shelf life unlike other ladoo varieties. I have made Pori urundai many times before and wanted to post it here this year. Pori urundai is also called Murmura ladoo or puffed rice jaggery balls.
Above all, this puffed rice snack is very healthy. Therefore we can make it more often and store it. For instance we can make well ahead to use it for kids school snack box.
Pori urundai Ingredients
- Pori (Puffed rice) : I have used rice pori here but traditioanlly nel pori is used for making pori urundai. Pori can be either aval pori or
- Jaggery : Use good quality jaggery but make sure to always strain before using the syrup.
- Cardamom powder : For pori urundai only cardamom powder is the flavoring agent but you can even use dry ginger powder.
- Ghee : Ghee is used for flavour and to reduce stickiness while shaping.
More karthigai deepam recipes
More pori urundai recipes
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Pori urundai | Pori urundai recipe
Ingredients
- 3 and 1/2 cups pori puffed rice
- 1/2 cup jaggery
- 1/4 cup water
- a pinch cardamom powder
- 1 tsp ghee to grease hands
Instructions
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Measure jaggery, add it to a pan, add water and mix it well.
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Heat it up for 2 mins,let jaggery dissolve.Strain to remove impurities.
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Add the strained jaggery syrup to the pan and heat it up another time.Then add elachi powder and keep cooking in low flame.Keep a separate plate ready filled with little water.Take a drop of jaggery syrup and put it in water, it should stand firm as shown in pic below. However, it should not dissolve.
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First it will form soft loose ball then forms a firm hard ball as shown below.It should not be loose(soft ball) when you roll it with your fingers.This is the consistency we need.So when this consistency is reached, add the pori.
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After that, grease your palms with ghee or oil, roll them into tight balls taking care not to break the pori. Similarly repeat to finish.
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Grease your palms with ghee or oil and roll them into tight balls taking care not to break the pori.
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If kept outside it will become soggy,therefore store in airtight container and enjoy.
Notes
- Be careful in checking the consistency else making them into balls will be tough.
- If the consistency is not correct then you will not be able to shape balls.
- If it hardens in the end for the last few balls then heat up the mixture for a minute to loosen then make balls.
- The color of the pori urundai totally depends on the jaggery variety.
- The method is the same for making aval pori urundai and also kadala urundai.
How to make pori urundai
1. Crush and measure jaggery.
2.Add water to it.
3., Mix well, heat it until jaggery dissolves completely.
4.Strain the syrup.
5.Strain to remove impurities. Discard the remains.
6. Add the strained jaggery syrup to the pan and heat it up another time.
7. Then add cardamom powder and keep cooking in low flame.Keep a separate plate ready filled with little water.
8. Take a drop of jaggery syrup and put it in water, it should stand firm as shown in pic below. However, it should not dissolve.
9. First it will form soft loose ball as shown below.
10. Cook for few more seconds, then it forms a firm hard ball as shown below. This is the consistency we need.
11.So when this consistency is reached, add the pori.
12. Now mix well, so that pori gets completely coated with the syrup.
13. After that, grease your palms with ghee, roll them into tight balls taking care not to break the pori.
14.Similarly repeat to finish to make more pori urundai. Pori urundai ready.
Expert tips
- Keep an eye while checking consistency.If you miss it, you will not be able to form balls.
- If it hardens at the end, heat up the mixture for a minute to loosen, then make balls.
- The color of the pori urundai totally depends on the jaggery variety.
- Use the same method for making nel pori urundai, kadala mittai, pottukadalai mittai etc.
Storing and Serving Suggestions
Store in an airtight container keeps well for about 10 days in room temperature itself. I wouldn’t recommend freezing or storing in fridge for later use, the syrup may harden and will be almost inedible.
FAQ’s
1.What is Pori urundai?
Pori urundai is a crispy sweet snack made with puffed rice(pori) and jaggery as main ingredients.It can be made as a regular snack too but it is traditionally made for Karthigai Deepam festival.
2.How to make pori urundai?
- Make jaggery syrup: Take jaggery and water in a pan, strain to remove impurities with no consistency checks.Again add it to pan and heat it up for making jaggery syrup.
- Jaggery syrup consistency : First it will form soft loose ball then forms a firm hard ball when thrown on a vessel will give a tang sound.This is the jaggery syrup consistency we need.
- Shape into balls:Add the pori, mix well until evenly distributed then shape into balls immediately.
3.What type of pori to use?
You can either use aval pori as I have used here or nelpori too. This recipe can be used to make kadala mittai, pottukadalai urundai too.
4.What type of jaggery to use and consistency to check for pori urundai?
You can use any jaggery variety either the powdered ones or the hard balls.Just crush jaggery with water to get it dissolved easily.We need hard ball consistency in jaggery syrup for pori urundai.
5.Pori hardens – not able to shape into balls?
Just heat up the pan for the pori to loosen, gather using a spatula then you can shape them into balls.
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