How to Make Pori Arisi Urundai / Arisi urundai laddu

Pori Arisi urundi is a traditional sweet made from roasting rice with a wonderful addition of jaggery & coconut. It’s a perfect blend of simplicity and tradition, and its sweetness is naturally derived from jaggery, making it a more wholesome alternative to refined sugar sweets.These sweets are not only tasty but also more nourishing than their processed counterparts, especially when made at home or using natural alternatives.These are made using wholesome ingredients and natural sweeteners, and they can be enjoyed guilt-free in moderation. Healthy sweets are delicious

treats made using natural and wholesome ingredients that provide nutrition along with satisfying your sweet cravings. Instead of refined sugar and white flour, healthy sweets use alternatives like jaggery, dates, honey, or coconut sugar for sweetness. Let’s now see How to Make Pori Arisi Urundai

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How to Make Pori Arisi Urundai / Arisi urundai laddu

INGREDIENTS:

Raw rice – 1 cup/200gm
Jaggery (powdered) – 1/2 cup/100gm
Ghee -2-3 tbsp
Cardamom powder – 2 tsp
Grated coconut – 1/2 cup/45 gm
Salt a pinch
Water – 2 cups/400ml

METHOD:

1.WASH RICE 2-3 TIMES DRAIN ADD TO HOT
KADAI
2.DRY ROAST AT MEDIUM FLAME UNTIL
RICE POPS & BECOMES GOLDEN
3.TRANFER TO A PLATE TO COOL
4.GRIND TO COARSE POWDER WHEN COOL
5.NOW ADD JAGGERY WITH 2 CUPS OF WATER
6.LET IT DISSOLVE THEN FILTER

7.TO A KADAI ADD 2 TBSP GHEE ROAST CASHEWS
UNTIL GOLDEN THEN ADD GRATED COCONUT
ROAST NICELY (CHANGES COLOUR)
8.ADD FILTERED JAGGERY WATER TO A PAN WHEN IT
BUBBLES ADD ROASTED COCONUT CASHEW MIXTURE
THEN RICE FLOUR MIXTURE(ADJUST THE FLAME TO
MEDIUM)
9.IT WILL KEEP COOKING ADD CARDAMOM POWDER
STIR IN YOU CAN ADD SOME GHEE SO THAT YOU
WILL GET A NICE FLAVOURFUL LADDU ADD A PINCH OF SALT
10.ITS ALL DONE SWITCH OFF
CLOSE WITH A LID LET IT BECOME WARM
ENOUGH TO MAKE LADDUS

How to Make Pori Arisi Urundai

Print Recipe Pin Recipe

Total Time 45 minutes mins

Course Dessert

Cuisine Indian, SouthIndian

Servings 5

Ingredients

  

• Raw rice - 1 cup/200gm

  Jaggery (powdered) - 1/2 cup/100gm

  Ghee -2-3 tbsp

  Cardamom powder - 2 tsp

  Grated coconut - 1/2 cup/45 gm

  Salt a pinch

  Water - 2 cups/400ml

Instructions

 

• WASH RICE 2-3 TIMES DRAIN ADD TO HOT

  KADAI

  2.DRY ROAST AT MEDIUM FLAME UNTIL

  RICE POPS & BECOMES GOLDEN

  3.TRANFER TO A PLATE TO COOL

  4.GRIND TO COARSE POWDER WHEN COOL

  5.NOW ADD JAGGERY WITH 2 CUPS OF WATER

  6.LET IT DISSOLVE THEN FILTER

  7.TO A KADAI ADD 2 TBSP GHEE ROAST CASHEWS

  UNTIL GOLDEN THEN ADD GRATED COCONUT

  ROAST NICELY (CHANGES COLOUR)

  8.ADD FILTERED JAGGERY WATER TO A PAN WHEN IT

  BUBBLES ADD ROASTED COCONUT CASHEW MIXTURE

  THEN RICE FLOUR MIXTURE(ADJUST THE FLAME TO

  MEDIUM)

  9.IT WILL KEEP COOKING ADD CARDAMOM POWDER

  STIR IN YOU CAN ADD SOME GHEE SO THAT YOU

  WILL GET A NICE FLAVOURFUL LADDU ADD A PINCH OF SALT

  ITS ALL DONE SWITCH OFF

  10.CLOSE WITH A LID LET IT BECOME WARM

  ENOUGH TO MAKE LADDUS
  

Notes

• Use raw rice like sona masoori or ponni for the most authentic taste.
• Store in an airtight container at room temperature. Stays good for up to a week.

Keyword dessert,sweet, healthysnack, healthysweet, laddu, urundai