Pori Urundai is nothing but sweetened puffed rice balls . These are one of the main dishes prepared during the Karthigai Deepam festival which falls in the Tamil month of Karthigai [between mid November – mid December].
We love this simple dish yet was very hesitant to try it out as I am still not comfortable making sweets which involves cooking with sugar syrup.
Then I let go of that hesitation and prepared these rice balls.The first attempt was a total failure. The puffed rice failed to form balls . The kids enjoyed the jaggery coated puffed rice but I was heart broken.
Later on with a little more patience, I was able to get it almost properly. Need a lot more practice but I feel good for now.
Wondering why I am posting the Pori Urundai recipe now?This is for Srivalli’s Blogging Marathon #108. I have chosen the theme – ‘All that can be in round’ for Week 1.
Here is the step by step method to prepare Pori Urundai Recipe
Take jaggery in pan and add water just enough to dissolve it. Mix well and filter.
Return back the jaggery water into the pan and heat it. cook on medium heat and let it come to a rolling boil.Keep stirring once in a while.
Keep a bowl of water handy. Drop a small quantity of jaggery syrup into the bowl of water. You should be able to gather up the syrup and form a soft ball with it. Keep doing this from the time the syrup starts boiling else we might the correct stage. Once this stage is got, switch off the heat and immediately add the puffed rice.Mix well so that the jaggery coats the pori / puffed rice evenly. Apply ghee / rice flour to your hands, gather a handful of the mixture and shape into balls.Repeat till the mixture is complete.
Healthy and tasty pori urundai is ready.
Note:
- The color of the pori urundai depends on the color of the jaggery used.
- Do not cook the syrup on high heat. You might miss the correct stage. Each time you check for doneness,switch off the heat and then try it.
- The mixture will be slightly hot and slightly sticky,so use rice flour on your hands before making the balls.
A simple dish made of puffed rice and jaggery especially during the Karthigai Festival[Festival of lamps]
- 3 cups Pori / Puffed Rice
- 1/2 cup Jaggery
- Water, just enough to dissolve the jaggery
- Rice flour / ghee to grease
-
Take jaggery in pan and add water just enough to dissolve it. Mix well and filter.
-
Return back the jaggery water into the pan and heat it. cook on medium heat and let it come to a rolling boil.Keep stirring once in a while.
-
Keep a bowl of water handy. Drop a small quantity of jaggery syrup into the bowl of water. You should be able to gather up the syrup and form a soft ball with it. Keep doing this from the time the syrup starts boiling else we might the correct stage.
-
Once this stage is got, switch off the heat and immediately add the puffed rice.Mix well so that the jaggery coats the pori / puffed rice evenly. Apply ghee / rice flour to your hands, gather a handful of the mixture and shape into balls.Repeat till the mixture is complete.
-
Healthy and tasty pori urundai is ready.
- The color of the pori urundai depends on the color of the jaggery used.
- Do not cook the syrup on high heat. You might miss the correct stage. Each time you check for doneness,switch off the heat and then try it.
- The mixture will be slightly hot and slightly sticky,so use rice flour on your hands before shaping the balls
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#108