Pori Urundai for Karthigai Deepam
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
- Pori/Puffed rice - 3 cups
- Jaggery - 1/2 or 3/4 cup(depending on the jaggery sweetness)
- Water - 1/2 cup
- Cardamom powder(Elachi) - 1/2 tsp
- Ghee - 2 tsp
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.
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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finally!!!!……u made a delicious nd well rounded pori urundais…as usual very well displayed:):)
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
These are my favorite ones…..look yum…..
Thank you Lubna had quite a war with this particular sweet phew so relieved now.
Janani ,
Looks perfect, correcta vandhurku. Super
Hope you had a great karthigai deepam.
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.
Delicious crunchy Pori Urundai…one of my fav. sweets…sure to try.
Come home we will share and eat together.
Delicious recipe…