karthigai pori urundai /how to make puffed rice balls

A perfect crisp puffed rice suits best to make pori urandai (karthigai pori urundai)not the soggier one,so always try this puffed rice balls recipe with perfectly crisp,fresh ones.mmm!!It’s easy!!straightforward recipe,but your timing’s for right paagu/syrup consistency and rolling it hot is a real challenge but still it’s a “can do” job.My daughter loves this pori urundai!used to buy from our favorite sweet shop now and then,but I never had a great liking for this urundai!still I do it during karthigai deepam.If it is kadalai urundai then its double okay for me!!love it so much.While selecting pori/puffed rice some are salty by itself!!shows of when added with jaggery.I think can select the correct variety of salt less puffed rice by choice.

karthigai pori urundai /how to make puffed rice balls

INGREDIENTS:

Puffed rice/pori – 31/4 cups
Jaggery – 3/4 cup
Cardamom powder – a pinch
Dry ginger powder/sukku – 1/4 tsp

METHOD:

BOIL AND FILTER

AGAIN BRING TO BOIL

PORI

ADD CARDAMOM POWDER

THEN SUKKU POWDER

BECOMES FOAMY

NOW CHECK FOR BALL CONSISTENCY

HARD BALL

POUR PORI TO IT

MIX AND TRANSFER TO A GREASED PLATE

FORM BALLS WITH GREASED HANDS

1.Pour water(covering the jaggery) with powdered jaggery and let it boil.
2.Filter it and again bring it to boil.
3.When it is boiling add cardamom powder and sukku powder.
4.When it is thick and foamy test for the hard ball consistency(dang..sound).
5.Then switch off the stove and add puffed rice mix well to coat.
6.Quickly transfer it to a greased plate.
7.Grease your hands with ghee and roll out quickly otherwise it hardens.
8.After it cools down can enjoy having it.

karthigai pori urundai/how to make puffed rice balls

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Total Time 15 minutes mins

Ingredients

  

• Puffed rice/pori - 31/4 cups
• Jaggery - 3/4 cup
• Cardamom powder - a pinch
• Dry ginger powder/sukku - 1/4 tsp

Instructions

 

• Pour water(covering the jaggery) with powdered jaggery and let it boil.
• Filter it and again bring it to boil.
• When it boils add cardamom powder and sukku powder.
• When it becomes thick and foamy test for the hard ball consistency(dang..sound).
• Then switch off the stove and add puffed rice mix well to coat.
• Quickly transfer it to a greased plate.
• Grease your hands with ghee and roll out quickly otherwise it hardens.
• After it cools down can enjoy having it.
  

Notes

Roll out quickly otherwise it hardens.
A perfect crisp puffed rice suits best to make pori urundai.
Grease your hands with ghee and roll out.