Pori Urundai

Pori urundai is generally made for Karthigai deepam festival.... I also made this during last Karthigai deepam only... But posting the recipe only now... But its a great snack to make and munch any time of the day. Its very light and healthy too.

 

Ingredients:

Puffed Rice (Pori) - 250 gms
Jaggery - 400 gms
Water - 500 ml
Dry Ginger powder - 1 tsp
Cardamom powder - 1/2 tsp
Ghee - 1 tbsp (Optional)

How to make:

 

1. Need to make a syrup (pagu) with Jaggery and water. In a thick bottom vessel, add the jaggery and  water. Once the jaggery completely dissolves in water and starts to bubble, filter this thru a strainer to remove any small sand particles and transfer to the vessel again for boiling.

 

2. This syrup has to reduce to 1/4 of the volume. This will bring it to vella pagu consistency. To check this consistency, in a glass of water you can add few drops of the syrup and check if this turns to chewy ball. If it comes, then the consistency is achieved.

 

3. Add the ghee, cardamom powder and dry ginger powder to this. Add the puffed rice and blend well.

 

4. Before the jaggery completely cools down, we will have to make the balls (urundai). This needs to done faster. Once the jaggery completely cools down, it will turn stiffer and won't be possible to make the urundai's.