Pori Urundai for Karthigai Deepam

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Pori Urundai for Karthigai Deepam

By November 15, 2013

I can never forget this one particular sweet because no matter how many times I have done the jaggery paagu perfectly I never got the round pori urundai. I used to get so frustrated but never stopped trying. Then finally I thought probably the jaggery that I am using might not be right and I changed it what a surprise I got it perfectly. So using the correct jaggery is VERY VERY important. I have shown the pic of both the jaggery which gave me lots of flop and which clicked in first attempt itself. So if you end up getting puffed rice in a separate way change your jaggery that's the secret for this pori urundai.

It's very easy to make and from kid to elders everyone will love it.  They make this on "KARTHIGAI DEEPAM" as a very special offering to god. Sweets like Nei appam/Sweet paniyaram, Adai are made on that day. Beautiful light will be lit and the whole house will look so beautiful. I love those childhood days where I used to lit 100 or more deepam around my whole house. I so miss it......

  • Prep Time : 5 minutes
  • Cook Time : 15-20 minutes
  • Yield : 10 balls

Ingredients

Instructions

Before starting this like I told I never got it urundai when I used the jaggeryon the first pic. When I got the 2nd type jaggery I got the urundai perfectly so if your jaggery is not sticking with pori trying changing to 2nd one.I did and my pori urundai looks perfect.

This gave me lots of flops:(

This one was super success :) :) :)
But it was my personal experience probably both might work but it didnt work for me so I thought it could be like tip.

1. First pour half glass of water in a pan and heat it up. Then add the jaggery and remove it from fire when they melt completely in water.
2. Then filter the jaggery water,so that no mud or impurities are present.
pori urundai
3. Now boil the jaggery for sometime till the jaggery water bubbles up nicely and the color starts to change. Add the elachi powder and mix it well. The jaggery water will get little thick once the color changes.To test if it reached the correct consistency(Paagu) keep a glass of water next to you and pour a tsp of jaggery syrup to the water.

4. The jaggery water will not melt in water,it will settle at the bottom and you will be able to make a soft ball out of fit. This is called "PAAGU".

5. when you reach this consistency the perfect consistency/paagu is ready. So switch off the stove and start adding the pori to the jaggery and mix it well till it is well coated. Now add 2 tsp of ghee and stir it well.


6. Now start making the balls when it is still hot. Let it cool,then enjoy the sweet and crunchy urundai.

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9 Responses to Pori Urundai for Karthigai Deepam

  1. yogitha

    finally!!!!……u made a delicious nd well rounded pori urundais…as usual very well displayed:):)

    • Janani

      Thank you yogi ka. I know a lot of war with this recipe will never forget the bad experience but it is not my fault it was the jaggery who was the total culprit.I am so relieved now phewwwwwwww

  2. Lubna Karim

    These are my favorite ones…..look yum…..

    • Janani

      Thank you Lubna had quite a war with this particular sweet phew so relieved now.

  3. Raks

    Janani ,

    Looks perfect, correcta vandhurku. Super :) Hope you had a great karthigai deepam.

    • Janani

      Whole credits goes to you only raks. I had tried it many time.Infact I learned it from u only to make that perfect balls.

  4. Ummu Azi

    Delicious crunchy Pori Urundai…one of my fav. sweets…sure to try.

    • Janani

      Come home we will share and eat together.

  5. shama

    Delicious recipe…

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