nel pori urundai/ karthigai pori urundai
nel pori urundai/ karthigai pori urundai
Its all important to make this nel pori urundai/ karthigai pori urundai to celebrate the festivity with full josh after a lively diwali merriment. Both nel pori and pori urundai are made for karthigai deepam. Its very easy recipe but the jaggery consistency is very crucial for this recipe if we are right with that step then the whole recipe will be a hit. First we have to clean the husk part sticking to the nel pori it is very important as it is not good for digestion. The exact jaggery consistency is when we are able to make a hard ball and when we hit the ball we should hear “dung’ sound thats the consistency. Select only dark coloured paagu vellam for making this nel pori urundai. Paagu vellam gives a nice
taste and texture to many south Indian sweets. Use a thick bottomed pan or a kadai to make this sweet and never leave the stove when making this sweet. Love to add more sukku powder as it gives a distinctive flavour and taste. Some add roasted peanuts and even sesame seeds it will be very tasty. Adding chunks of fried coconuts gives this nel pori urundai a exquisite taste. Do try to make this sweet and enjoy all the goodness of the festivities each year.
Check in you tube:
nel pori urundai/ karthigai pori urundai
INGREDIENTS:
Nel pori – 4 cups
Vellam/jaggery – 1 cup(powdered)
Dry ginger powder/sukku – 1 tbsp
Cardamom powder – 1/2 tbsp
Ghee for greasing purpose
METHOD:
1.Clean the husk part from nel pori.
2.Take a thick bottomed pan heat up the measured nel pori in batches and transfer set aside.
3.In the same pan add powdered jaggery with water to the level the jaggery is immersed.
4.Let it boil till all the jaggery gets dissolved then pass it through a strainer.
5.Again pour it back to the pan and bring back to boil.
6.It boils and gets thickened at one stage add both sukku and cardamom powder stir now check for consistency.
7.Take water in a bowl add some syrup and you will be able to form a firm ball.
8. When dropped creates a dung sound this is the perfect consistency.
9.Now switch off the stove and add nel pori stir in well to get well coated.
10.Transfer to a well greased big plate or basin.
11.Keep on combining it well now grease your hands with ghee.
12.Press and make shapes repeat with all the other till done.
13.Your nel urundai is ready.
Check my other recipes:
karthigai pori urundai /how to make puffed rice balls
masala puffed rice recipe /kara pori(snacks)
bhel puri chaat recipe /marudhuskitchen
pottukadalai urundai with jaggery /roasted gram dal urundai
nel pori urundai/ karthigai pori urundai
Ingredients
- Nel pori - 4 cups
- Vellam/jaggery - 1 cup(powdered)
- Dry ginger powder/sukku - 1 tbsp
- Cardamom powder - 1/2 tbsp
- Ghee for greasing purpose
Instructions
- Clean the husk part from nel pori.2.Take a thick bottomed pan heat up the measured nel pori in batches and transfer set aside.3.In the same pan add powdered jaggery with water to the level the jaggery is immersed.4.Let it boil till all the jaggery gets dissolved then pass it through a strainer.5.Again pour it back to the pan and bring back to boil.6.It boils and gets thickened at one stage both sukku and cardamom powder add now check for consistency.7.Take water in a bowl add some syrup and you will be able to form a firm ball.8.Which when dropped creates a dung sound this is the perfect consistency.9.Now switch off the stove and add nel pori stir in well to get well coated.10.Transfer to a well greased big plate or basin.11.Keep on combining it well now geese your hands with ghee.12.Press and make shapes repeat with all the other till done.13.Your nel urundai is ready.
Notes
- The consistency is very important to make perfect urundai.
- Choose paagu vellam to make this nel pori urundai.
- This nel pori has a husk like portion sticking to pori please clean it before making.
- Sukku powder gives a nice flavour to this sweet.
- You can even add fried small chunks of coconut.
- Some even add roasted peanuts or even ellu.
- Make balls when hot itself by smearing the hands with some rice flour or ghee.